Aubergine and Basil Pesto
As soon as the eggplants reach our factory, the stem and the external parts are removed, washed, cut and blanched in a solution with water, salt and lemon juice. They are then shredded with the addition of extra virgin olive oil and spices to obtain a paste of the desired consistency. The dough is put in jars with the tanning of aromas, filled with extra virgin olive oil and pasteurized. Finally, the jars are washed, dried and labelled.
The Pesto di Melanzane e Basilico Donna Lisa is very tasty if served on canapés for an aperitif. Excellent as a condiment on pasta, risotto, soups, boiled meat, salads, stuffed toast, sandwiches and sandwiches.