Pesto alla Genovese gluten free 180 gr

ʻO Pesto alla Genovese kahi meaʻai meaʻai i hoʻomākaukau ʻia me ka mālama, me ka hoʻohana ʻana i ka basil Italia maikaʻi loa (36%). Hoʻohui like ʻia ka ʻala ʻala a me ka ʻala o ka basil me ka manaʻo ikaika o kahi cheese Italia maikaʻi loa: Pecorino Romano DOP.

Aia i loko o ka hui ʻana o kēia mau mea i koho pono ʻia i hānau ʻia ai ka meaʻai no Pesto alla Genovese, kahi kīʻaha me ka mānoanoa a me ka ʻono, hiki ke hoʻonui i kekahi kīʻaha.

ʻO kaʻaila hua Sunflower, palupalu a māmā,ʻo ia ka mea e hoʻopaʻa a hoʻohui i nā mea a pau, e hāʻawi ana i kahi palupaluʻoluʻolu i ka lole. ʻO ka basil Italia, i mahi ʻia me ka mālama a me ka makemake, hāʻawi i ka hou a me ka ʻala i ka hoʻomākaukau.

ʻO ka cashews, me ko lākou ʻono a me ka ʻono iki, hāʻawi i kahi ʻano ʻoluʻolu o ka momona i ka ʻuala, ʻoiai nā hua pine e hoʻohui i kahi paʻi o ka crunchiness a me kahi ʻono kūʻokoʻa.

ʻO ka paʻakai Pecorino Romano DOP, i hana ʻia me ka waiū hipa a ʻelemakule e like me ka moʻomeheu, ʻo ia ka mea ʻokoʻa o kēia ʻano meaʻai. ʻO kona ikaika a me ka paʻakikī o nā meaʻono e hui pū me ka basil, e hana ana i kahi hui hikiʻole ke pale i ka palate.

ʻO ke kāleka, me kona ʻono, hāʻawi i ke ʻano o ka ʻuala a me ke ʻano, ʻoiai ʻo ka paʻakai e hoʻohui i ka nui kūpono o ka ʻono, e kaulike ana i ka ʻono o ka mea holoʻokoʻa.

ʻO ka antioxidant ascorbic acid a me ka acidity regulator citric acid e kōkua i ka mālama ʻana i ka hou a me ka maikaʻi o nā mea kanu, e hōʻoiaʻiʻo ana i ka hoʻomākaukau maikaʻi ʻana.

ʻO kahi memo koʻikoʻi ʻo ka huahana he GMO-free, e hōʻoiaʻiʻo i kahi pesto maoli a me ka ʻoiaʻiʻo, mahalo i nā kuʻuna kuʻuna Italia.

ʻO Pesto alla Genovese ka koho maikaʻi loa no ka hoʻomaʻamaʻa ʻana i nā papa mua ʻelua a me nā kīʻaha hiki ke hoʻolaha ʻia. ʻO nā pasta, i nā ʻano ʻano like ʻole, ua hoʻololi ʻia i mau hana culinary ʻoiaʻiʻo o ke kiʻi, ʻoiai nā kīʻaha pālahalaha e hoʻonui i kēlā me kēia kīʻaha, e lilo ia i ʻike kūʻokoʻa a poina ʻole.

E ʻike i ka leʻaleʻa o ka hoʻohana ʻana iā Pesto alla Genovese i ka lumi kuke a hoʻokuʻu iā ʻoe iho e lanakila ʻia e kona maikaʻi a me ka hoʻomaʻemaʻe. E kaʻana like i kēia ʻike kuʻina kūʻokoʻa me kāu poʻe aloha a hauʻoli i ka pono o ka hoʻāʻo ʻana i ka pesto Italia, kahi mea maikaʻi loa o ka gastronomy. E hoʻololi ʻo Pesto alla Genovese i kēlā me kēia pāʻina i ʻahaʻaina no ka palate, e hoʻolilo i kāu papaʻaina i wahi o ka leʻaleʻa meaʻai.

ʻO nā mea hoʻohui: ʻO ka ʻaila Sunflower, basil Italia (36%), cashew nuts, paʻakai, Pecorino Romano DOP cheese (waiu hipa, paʻakai, rennet), pine nuts, garlic, antioxidant: ascorbic acid; mea hoʻoponopono ʻakika: ʻakika citric. ʻAʻole loaʻa nā GMO i ka huahana.

Ka lā pau: E hoʻopau ʻia i loko o 24 mau mahina. Hoʻopaʻa ola ʻia: 3/4 (18 mahina).

Pehea e hoʻohana ai: E like me ia, mākaukau e hoʻohana.

Nā hiʻohiʻona organoleptic: Kūlike: ʻālika kala: ʻōmaʻomaʻo ʻeleʻele ʻala: maʻamau o ka basil ʻono: maʻamau o ka basil

Allergens: Loaʻa: nati a me ka waiū. Loaʻa paha nā ʻāpana o nā nati a me nā pī. ʻAʻohe gluten.

Puke kumu: ipu aniani + pāpale tinplate.

Nutritional waiwai no 100 g o ka huahana: Energy: 1963 kJ / 476 kcal Fats: 48 g o ia mau mea momona momona 6,5 g Carbohydrates: 4,6 g o ia mau sugars 1,9 g Proteins: 5,2 g Pa'akai: 2,4 .XNUMX g