Arugula is a vegetable that grows in all types of soil very present in Tuscany.
Arugula, rich in vitamin C, minerals and antioxidants,
in the kitchen finds its most common use usually to enrich salads.
We have created our version and here is the idea to crush it with walnuts and with ExtraVirgin Olive Oil strictly Tuscan, so was born the Pesto of Arugula and Walnuts.
With an intense green color and a slightly bitter taste, it can be used as a condiment for first courses, both hot and cold, to accompany main courses, as a cream for croutons or to fill sandwiches.
We have prepared our Strozzapreti with Pesto Arugula and Walnuts...what to say... EXCELLENT!
Minimum purchase a jar of 100gr.
INGREDIENTS:
arugula 31% NUTS 11%
extra virgin olive oil 56%
NUTRITIONAL VALUES PER 100 GR:
Energia/Energy/Brennwert / EnergieKJ1953/ Kcal474,01
Grassi/Fat/Fett/Vet 56,11 g.
di cui saturi/
of which saturated Fatty acids/
Davon gesättigteFettsäuren/
vaarvan verzadigde zuren 6,45 g.
Carboidrati/Carbohydrates/Kohlenhydrate/Koolhydraten 3,55 g.
di cui zuccheri/of which Sugars/Davon Zucker/waarvan suikers 1,11 g.
Proteine/Proteins/Eiweiß/Eiwitten 3,68 g.
Sale/Salt/Salz/Zout 1,86 g.
Fibre/Fibers/Fasern/Vezels 1,56 g.
TRY ME WITH:
crogiato bread, pasta, meat dishes and sandwiches.
METHOD OF PRESERVATION:
once opened, refrigerate for 10 days.
