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NEW RECIPE

Fratelli Carli / Pasta and Condiments / Pesto Sauces

Walnut Pesto

A new, delicate and fragrant recipe created from the skillful and harmonious combination of walnuts, Carli olive oil and a pinch of salt. Immediately delicious, gluten-free.

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$18.80

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OFTEN BOUGHT TOGETHER

Pesto Sauce
Pesto Sauce

2 Jars of 4.59 oz

$18.80
Trofiette Durum Wheat Semolina Pasta
Trofiette Durum Wheat Semolina Pasta

2 Bags of 17.6 oz

$14.90

Walnut Pesto

Our Walnut Pesto is inspired by the true Ligurian tradition.  We prepare it by combining only 3 ingredients: the best walnuts, shelled and perfectly, finely ground, our Carli olive oil and a pinch of salt.  The result is a creamy, velvety and versatile condiment that can be enjoyed immediately. 

CHARACTER

Delicate and versatile

PAIRINGS

Excellent with meat, sublime on pasta

Ingredients

WALNUT PESTO

Walnuts 50%, olive oil 49%, salt, antioxidant: ascorbic acid.

May contain milk, peanuts and other nuts.

It may contain nutshell fragments. Store in a cool place away from light. After opening keep refrigerated and use within 3-4 days.

 

NET WEIGHT:130 g

VIA MONTE PASUBIO 31 - GAZZELLI

CHIUSANICO (IM)

Nutrition declaration

(average values for 100 g): Energy 3309 kJ 804 kcal; Fat 84 g of which saturates 12 g; Carbohydrate 1,8 g of which sugars 1,3 g; Proteins 8,4 g; Salt 0,8 g.

Gnocchi with walnut sauce
Walnuts
walnut sauce

Quick and easy

Ready to enjoy without further preparation. Simply stir the walnut sauce directly in the jar with a spoon and serve.

Peculiar features and aromas

The creamy and not too thick consistency of our walnut pesto is the basis for its versatility.

 

APPEARANCE AND COLOR

The pesto is characterized by the color of the nuts

 

TASTE

Refined and delicate, like the fruit that gives it its name. The flavor of the walnut, the protagonist of the recipe, is skillfully blended with our olive oil, which makes it soft and harmonious.  

 

FRAGRANCE

Typically walnut

 

A pleasantly delicate, exotic recipe

Walnut sauce was already known to the Persians and over the centuries it has been used in Oriental and Balkan cuisine. There are two different accounts of its spread in Liguria: one says that the Genoese, during the time of the Maritime Republics around 1500, may not have brought the sauce itself, but certainly the recipe across the sea. The other says that the walnut sauce was made in the Rapallo area to mask the bitter taste of the wild herbs used to fill the pasta.

Get inspired

Carli's creamy, velvety and versatile walnut pesto goes with everything: pasta, main courses and side dishes.

 

 Not to be missed:

 

  • to make a white meat main course tastier
  • to season fresh stuffed pasta
  • to season a dish with potato gnocchi
  • to enhance a salad with pears and goat's cheese
  • to make grilled white polenta tasty
  • to fill a cheese focaccia.
Plates of spaghetti with walnut sauce

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