Pesto alla Genovese gluten free 180 gr

I-Pesto alla Genovese yi-delicacy culinary elungiselelwe ngononophelo, isebenzisa kuphela i-basil yase-Italian engcono kakhulu (36%). Ivumba elithozamisayo nelimnandi le-basil lidityaniswa ngokuhambelanayo kunye nenqaku elibukhali lesonka samasi saseTaliyane: Pecorino Romano DOP.

Kukudityaniswa kwezi zithako zikhethwe ngononophelo apho iresiphi ye-Pesto alla Genovese yazalwa, isosi ene-dense kunye ne-creamy consistency, ekwaziyo ukuphucula isitya ngasinye.

Ioli yembewu yejongilanga, ithambile kwaye ilula, isithako esibopha kwaye sidibanise yonke into, sinike ukuthamba okumnandi kwi-sauce. I-basil yase-Italiya, ekhuliswe ngononophelo kunye nothando, inika ukutsha kunye nevumba elimnandi kumalungiselelo.

I-cashews, kunye ne-delicacy kunye nencasa emnandi, inika inqaku elimnandi le-creaminess kwi-sauce, ngelixa i-pine nuts yongeza i-crunchiness kunye ne-flavour eyodwa.

Itshizi ye-Pecorino Romano DOP, eveliswe ngobisi lwegusha kwaye yavuthwa ngokwesithethe, yeyona nto yahlukileyo yale recipe. Ukuqina kwayo kunye nobunzima beencasa ezidibanisa ne-basil, ukudala umxube ongenakuphikiswa wenkalakahla.

I-garlic, kunye ne-spiciness yayo, inika umlingiswa kunye nobuntu kwi-sauce, ngelixa ityuwa yongeza inani elifanelekileyo le-flavour, ibhalansisa incasa jikelele.

I-antioxidant ascorbic acid kunye ne-acidity regulator citric acid inceda ukugcina ukutsha kunye nomgangatho wezithako, iqinisekisa ukulungiswa okugqwesileyo.

Inqaku elibalulekileyo kukuba imveliso i-GMO-free, ukuqinisekisa i-pesto yokwenene kunye neyokwenyani, ehlonipha izithethe zaseNtaliyane zokupheka.

I-Pesto alla Genovese lolona khetho lufanelekileyo lokunonga zombini iikhosi zokuqala kunye neesosi ezinokusasazeka. I-pastas, kwiifomathi ezininzi ezahlukahlukeneyo, ziguqulwa zibe yimisebenzi eyiyo yobugcisa bokupheka, ngelixa i-sauces ezisasazekayo zicebisa isitya ngasinye, okwenza kube yinto ekhethekileyo kwaye ingenakulibaleka.

Fumanisa uyolo lokusebenzisa iPesto alla Genovese ekhitshini kwaye uzivumele uzuzeke ngokulunga kwayo kunye nokucokiswa kwayo. Yabelana ngamava okutya akhethekileyo kunye nabo ubathandayo kwaye wonwabele inyhweba yokungcamla i-pesto yase-Italiya, ukugqwesa kokwenyani kwe-gastronomy. IPesto alla Genovese iya kuguqula sonke isidlo sibe sisidlo senkalakahla, yenze itafile yakho ibe yindawo yolonwabo olusulungekileyo.

Izithako: Ioli ye-sunflower, i-basil yase-Italian (36%), i-cashew nuts, ityuwa, i-Pecorino Romano DOP ushizi (ubisi lwezimvu, ityuwa, i-rennet), i-pine nuts, i-garlic, i-antioxidant: i-ascorbic acid; umlawuli acidity: citric acid. Imveliso ayinayo i-GMOs.

Umhla wokuphelelwa: Iza kutyiwa kwiinyanga ezingama-24. Ubomi beshelufu obuqinisekisiweyo: 3/4 (iinyanga ezili-18).

Indlela yokusebenzisa: Njengoko injalo, ilungele ukusetyenziswa.

Iimpawu ze-Organoleptic: Ukungaguquguquki: Umbala okhrimu: Buhlaza obumnyama Ivumba: Isiqhelo se-basil Incasa: eqhelekileyo ye-basil

Allergens: Iqulethe: amandongomane kunye nobisi. Isenokuqulatha amandongomane kunye namandongomane. Ayinagluten.

Ukupakishwa okusisiseko: Ingqayi yeglasi + ikepusi yetinplate.

Amanani esondlo nge-100 g yemveliso: Amandla: 1963 kJ / 476 kcal Amafutha: 48 g apho i-fatty acids egcweleyo 6,5 g Iicarbohydrate: 4,6 g apho iswekile 1,9 g Iiprotheni: 5,2 g Ityuwa: 2,4 .XNUMX gr