
Kitchin
Kitchin Pesto alla Genovese
190 gDelivery within 3 hours
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RON 6.83
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When basil, Parmigiano Reggiano, and a touch of love for Italian cuisine come together, something truly irresistible is created. And that's exactly what you'll find in every jar of Kitchin basil pesto. Carefully blended in Italy, the result is a rich flavor and creamy texture! Try it with pasta, in a wrap, on pizza, or even as a sauce for grilled vegetables. Kitchin basil pesto is a perfect complement not only for pasta – especially our Kitchin pasta – but also for bread, sandwiches, or pizza. It pairs wonderfully with meat, fish, or grilled vegetables and can be used as a base for marinades and dressings when combined with our Kitchin olive oil. Thanks to its intense flavor, it's also ideal as a quick and tasty spread. About the producerPolli, founded in Italy in 1872, quickly became a leader in the field of ready-made sauces, pesto, and preserved vegetables. With a presence in 55 countries worldwide, its vision is built on the harmony between the quality of ingredients and products and the ability to meet consumer needs. Polli places a strong emphasis on quality, demonstrated by its BRC Global Food Standard and IFS certifications. Storage conditionsStore in a dry place away from heat. After opening, keep refrigerated up to +7 °C and consume within 5 days. ProducerF. lli Polli S. r. l. Via C. Battisti, 1059, MonsummanoItaly
ulei de floarea soarelui, busuioc 36%, NUCI CAJU 7%, brânză Parmigiano Reggiano DOP 5% (LAPTE, sare, cheag), ZER permeabil, sare, ulei de măsline extravirgin, proteine din LAPTE, amidon de porumb, piure de usturoi, regulator de aciditate: acid lactic, antioxidant: acid ascorbic.
Nutritional values per 100g
| Energy value | 1915 kJ/464 kCal |
| Fats | 45.4 g |
| including saturated fatty acids | 5.9 g |
| Carbohydrates | 8.7 g |
| including sugars | 4.3 g |
| Protein | 4.5 g |
| Salt | 3.2 g |
| Fibre | 0 g |
Allergens
| Lapte |
| Fructe cu coaja |
| May contain traces of: |
| Oua |
| Peste |
| Arahide |
| Soia |
| Telina |