Pick a Pesto – any Pesto – and transform family summer recipes
August 2020. Sacla’ – the Pesto Pioneers – is still run by the founding family in Italy who started the business more than 80 years ago. The authentic range, including their famous Pesto, overflowing with aroma and bursting with flavour, is made in Piedmont to traditional recipes, using fresh ingredients.
As a taste of summer goes, Pesto has to be high in the charts. Jars of Pesto are the best way of extending the
season of the basil grown in the unique Ligurian terroir. But Pesto is not the exclusive domain of basil, and while traditionally served with pasta, Pesto also elevates a multitude of dishes from rice, vegetables, meat, fish and tarts to dips and spreads for pizza, flatbreads and bruschetta.
SACLA’ FIERY CHILLI PESTO
This award-winning Pesto is crammed with chillies giving it an indubitable kick. Enjoy the heat simply with pasta or risotto, spread on toasted sourdough, with soups or on bruschetta topped with roasted courgette and grilled halloumi.
SACLA’ TRUFFLE PESTO
Black truffle is an Italian jewel hunted through the summer, identifiable by its pungent aroma. The earthy flavour is difficult to put into words. Just a spoonful or two with plenty of freshly milled black pepper and Parmesan transforms Tagliatelle and brings Agnolotti alive (every type of pasta actually, plain or filled). Truffle Pesto also takes scrambled eggs to a whole new level. Try it and see.
SACLA’ BLACK OLIVE PESTO
This enticing recipe combines dark Italian olives with oil, nuts, cheese, fragrant basil and a dash of Modena balsamic vinegar. Sublimely simple with just pasta and parsley and equally delicious with linguine, broccoli, lemon zest and mozzarella.
SACLA’ ‘NDUJA PESTO
A tasty Calabrian paste made with pork and chilli, this packs a unique punch of flavour into toppings, sauces, soups and omelettes. Moreish with meat and particularly fabulous with fish, simply mix with breadcrumbs and EVOO, spread over cod and bake for 12 minutes on 180oC. Glorious!