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Yes, that's the brand name. It's made in Italy and distributed here. I saw the pesto the other day and bought it [I too use the tomato paste & used the anchovy paste for salad dressing]. We plan on using the pesto this week, but so far have squeezed some out and tasted it. It tasted just like the basil pesto I made with fresh basil. Yummy, in fact we all had a second "taste." This is what we plan to use it in first [it's called Sicilian because Jack (the truck farmer) is Sicilian]:
* Exported from MasterCook *
Sicilian Pasta w/Basil and Garlic
Recipe By :Jack Siri
Serving Size : 4 Preparation Time :0:15
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup basil leaves -- chopped
3 tablespoons garlic -- minced
3 tablespoons olive oil or butter
salt and pepper -- to taste
1/2 cup onion -- chopped
1 pound pasta shells, a type with body -- cooked
Cook pasta according to directions.
In a non-stick skillet, saute onion until translucent; add garlic and saute about 2 minutes (until fragrant). Add basil and saute until wilted.
Add mixture to drained pasta and mix thoroughly. Serve either hot, warm, or cold.
Note: You can add bellpepper or whatever else you like.
Don't wait too long to tell someone you love them.
Billy