Barilla Pesto Rosso 200g
Barilla Pesto Rosso is a delicious and versatile sauce that can be used in a variety of dishes. It is made with sun-dried tomatoes, pine nuts, basil, garlic, and olive oil, and it has a rich and flavourful taste. Barilla Pesto Rosso 200g can be used as a dipping sauce for bread or vegetables, or it can be added to pasta, pizza, or salads. It is also a great addition to sandwiches and wraps.
 
Ingredients:
Sun-dried tomatoes (35%), pine nuts (20%), basil (15%), water, extra virgin olive oil (14%), garlic, salt, Parmesan cheese (PDO), acidifier: citric acid.
 
Nutritional Information (per 100g):
Calories: 160
Fat: 14g
Saturated fat: 2g
Carbohydrates: 5g
Sugar: 2g
Protein: 4g
 
Suggested Use:
Barilla Pesto Rosso 200g can be enjoyed on its own, or used as an ingredient in a variety of dishes.
 
Storage:
Store Barilla Pesto Rosso 200g in a cool, dry place.
The sauce can be stored in the refrigerator for up to 3 months.
 
Shelf Life:
Barilla Pesto Rosso has a shelf life of 24 months.
 
Here are some recipes that you can use Barilla Rosso Pesto:
Pasta with Barilla Pesto Rosso
Cook pasta according to package directions.
While pasta is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat.
Add 1/2 cup Barilla Pesto Rosso to the skillet and cook for 1 minute, stirring constantly.
Drain pasta and add it to the skillet with the pesto.
Toss to coat and serve immediately.
 
Chicken with Barilla Pesto Rosso
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine 1/2 cup Barilla Pesto Rosso, 1/2 cup olive oil, 1/2 cup grated Parmesan cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Add 1 pound boneless, skinless chicken breasts to the bowl and toss to coat.
Spread the chicken in a single layer in a baking dish.
Bake for 20-25 minutes, or until the chicken is cooked through.
Serve immediately.
Salad with Barilla Pesto Rosso
In a large bowl, combine 1/2 cup Barilla Pesto Rosso, 1/2 cup grated Parmesan cheese, 1/2 cup chopped fresh basil, 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Add 1 head of romaine lettuce, torn into bite-sized pieces, to the bowl and toss to coat.
Serve immediately.