The word pesto comes from the Italian verb 'pestare' (meaning 'to crush'), which is fitting, given that our pesto, indeed every traditional pesto, is made by hand with a pestle and mortar. But do watch out if someone says ti pesto!, as it also means they are going to attack you - literally 'beat' or 'crush you up'!
For this week's pesto, we have searched far and wide for Italy's finest sun-dried tomatoes, which we find in the prime tomato fields of Puglia; in the small comune of San Pietro Vernotico, specifically. Here, in Italy's driest region, tomatoes are left out to dry out in the unrelenting heat of the sun. Aside from taking on a beautiful flavour, these sun-kissed beauties are also a concentrated source of nutrients, providing vitamins C and K, iron, and lycopene, an antioxidant associated with lower risk of certain cancers.
To prepare our blushing, red pesto, we crush cloves of Italian garlic with our sun-dried tomatoes from Puglia, as well as fresh basil leaves, before slowly adding Parmigiano cheese and anointing with olio extravergine d'oliva, made from the very best olives and whose quality is unmistakable in comparison to lesser specimens of olive oil. We serve our homemade pesto with artisan fusilloni, which is freshly crafted by hand in our little London cucina.
Artisanal Fusilloni with Sicilian Sun-Dried Tomato Pesto
|Sicilian Sun Dried Tomato Pesto||80g||260kCal|
Please note the above nutritional guidance is based on our estimates only.