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La Favorita Rocket Pesto
Description
La Favorita rocket pesto makes a quick pasta dish with a peppery kick. Stir through freshly cooked pasta and top with torn mozzarella or a grating of parmesan.
The rocket pesto is also a great filling for a panini. Spread the pesto over the bread and top with slices of mozzarella and cherry tomato. You can also mix the rocket pesto with ricotta and use as a filling for homemade ravioli.
La Favorita was born just after the second world war. The founder began by trading local Ligurian specialities – such as chestnuts and mushrooms – for anchovies from local fishermen. The enterprise grew and La Favorita began selling sauces and preserves made from local produce. Every product is carefully and lovingly worked to give the customer the feeling that they’re eating something ‘just picked’.
La Favorita take inspiration from traditional Ligurian and Piedmontese country fare. They now sell their products all over the world, but their core values remain the same. Every time you open a La Favorita jar, you know you’re tasting locally grown Ligurian produce with no artificial preservatives or colourings.
Ingredients: rocket (40%), olive oil, cashews, sea salt, acidity regulator: lactic acid. Contains allergens: nuts.
Quick Comparison
| Settings | La Favorita Rocket Pesto remove | Raspberry Flavoured White Balsamic Condiment remove | Truffle Flavoured White Balsamic Condiment remove | Defrutum Balsamic Vinegar Spray remove | Shallot Infused White Balsamic Condiment remove | Defrutum Balsamic Vinegar IGP 4 yr Aged - 2 Crowns remove |
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| Price | 6.19€ | 9.94€ | 9.94€ | 7.44€ | 9.52€ | 8.13€ |
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| Content | La Favorita rocket pesto makes a quick pasta dish with a peppery kick. Stir through freshly cooked pasta and top with torn mozzarella or a grating of parmesan. The rocket pesto is also a great filling for a panini. Spread the pesto over the bread and top with slices of mozzarella and cherry tomato. You can also mix the rocket pesto with ricotta and use as a filling for homemade ravioli. La Favorita was born just after the second world war. The founder began by trading local Ligurian specialities – such as chestnuts and mushrooms – for anchovies from local fishermen. The enterprise grew and La Favorita began selling sauces and preserves made from local produce. Every product is carefully and lovingly worked to give the customer the feeling that they’re eating something ‘just picked’. La Favorita take inspiration from traditional Ligurian and Piedmontese country fare. They now sell their products all over the world, but their core values remain the same. Every time you open a La Favorita jar, you know you’re tasting locally grown Ligurian produce with no artificial preservatives or colourings. Ingredients: rocket (40%), olive oil, cashews, sea salt, acidity regulator: lactic acid. Contains allergens: nuts. | Raspberry flavoured white balsamic condiment is an instant finishing note for salads – savoury or fruity – or even for chicken and prawns. Use the raspberry flavoured vinegar to add the tart fruitiness of raspberries and the delicately sweet acidity of white balsamic vinegar to your dishes. Try it with fresh, creamy cheeses like ricotta or mascarpone, with duck salads, or even experiment using it in cocktails. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: white wine vinegar, concentrated white grape must, raspberry flavour. Contains sulphites. | Truffle flavoured white balsamic condiment is your new secret ingredient for outstanding risottos. People will wonder how you’ve made it taste so light, yet so layered with flavours! The truffle vinegar is made with Defrutum’s white balsamic condiment and truffle aroma. Use the truffle flavoured vinegar to elevate the humble potato salad to new heights – it adds the delicate sweetness of white balsamic vinegar with the luxurious earthy depth of truffle. The condiment also adds a new dimension to egg salads and gravies, and gives pan-fried mushrooms extra ‘oomph’. Also try adding a little truffle flavoured white balsamic condiment to a creamy sauce for chicken, to put a gourmet twist on a weeknight meal. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: white wine vinegar, concentrated white grape must, truffle aroma. Contains sulphites. | Defrutum balsamic vinegar spray is the easy way to finish a salad or vegetable dish just before serving. Use Defrutum balsamic vinegar spray with chicken, fish or seafood dishes. It’s also ideal for adding just a hint of balsamic flavour without overpowering a delicate dish, or where thick drizzles of dark vinegar could spoil the look of a dish. The balsamic vinegar spray is made with Defrutum’s classic balsamic vinegar. It’s sweet and sharp, and light enough for everyday use. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: acetified grape must. Contains sulphites. | Shallot infused white balsamic condiment is your new go-to dressing for shellfish and raw vegetables. The infused vinegar is made with Defrutum’s white balsamic condiment and slices of shallots. Use the shallot infused vinegar to add delicate fragrance & acidity with sweet onion notes to oysters, scallops or even as a dip for sushi and sashimi. It also lightens a cheese fondue and is even a good accompaniment to steak tartare. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: white wine vinegar, concentrated white grape must, shallots. Contains sulphites. | Defrutum 4-year aged balsamic vinegar IGP is a sweet, sharp vinegar that’s a great choice for everyday use. Defrutum balsamic vinegar is made from the cooked grape must of Lambrusco grapes and a little wine vinegar. The grape must gives the balsamic its signature sweetness, while the wine vinegar adds sharpness and acidity. This 4-year aged balsamic vinegar is an ideal choice for salad dressings, with its long-lasting acidity and clean mouth-feel. Mix 2 parts of extra virgin olive oil with 1 part balsamic vinegar, for a dressing that will liven up leafy green salads, tomato salads and green vegetables. Defrutum 4-year aged balsamic vinegar has been awarded IGP, or Indicazione Geografica Protetta, status. This shows that it is one of the protected classifications of balsamic vinegar, Balsamic Vinegar of Modena. The production process is rigorously monitored – and unlike ‘balsamic condiment’ or cheaper ‘balsamic vinegars’ – which usually have no ageing, true Balsamic Vinegar of Modena must be aged for a minimum of 60 days in wood. In fact, this balsamic vinegar is aged for 4 years in barrels of different woods – oak, cherry, chestnut, juniper and ash. This is according to a centuries-old balsamic-making tradition, and plays a large part in giving the vinegar its complex layers of flavour. Officinae Defrutum balsamic vinegars and condiments are made on a family-run farm in Modena, in the heart of the Emilia-Romagna region. They are made only with Trebbiano and Lambrusco grapes that are grown in the farm’s surrounding vineyards, so the entire production is closed cycle. Emilia-Romagna’s climate of extremes – very hot summers and freezing winters – provides the best conditions for fermenting and maturing balsamic vinegar. The production and ageing methods have been passed down through four generations of balsamic vinegar makers. Ingredients: wine vinegar, cooked grape must. Contains sulphites. |
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