A uniquely delicious Sicilian pesto recipe made with naturally abundant wild fennel leaf from the Monti Iblei region of Ragusa in southeastern Sicily.
Typically, the aromatic flavour of local wild fennel leaf is used in many sauces and cured meats, and when combined with local Avola almonds in a rich tomato base, results in a delicious creamy pesto sauce that is overflowing with lively flavours.
Tomato 45%, dried tomato 25%, extra virgin olive oil, wild fennel leaves 12%, sugar, ALMOND, oregano, chilli, salt, Acidity regulator: citric acid.
Produced in a facility that handles celery, pistachio nuts, fish and milk.
Per 100g:
Energy kJ / kcal 917 / 219
Fat (g) 18.5
of which saturates 3.3
Carbohydrate (g) 7.8
of which sugars (g) 5.3
Fibre (g) 0
Protein (g) 3.2
Salt (g) 1.8
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