Pesto takes its name from the Italian verb, 'to pound' - pestare - a reference to the manner in which it was traditionally made by crushing fresh ingredients with a mortare and pestle. Filippo Berio Sundried Tomato Pesto is made according to an authentic Italian recipe and captures the intense flavor of sun-dried tomatoes. Featuring sun-dried tomatoes, basil, cashew nuts, Grana Padano cheese, and Filippo Berio Extra Virgin Olive Oil, this pesto is perfect for perking up pastas, pasta salads, potato salads, sandwiches, soups, hummus, and dips. Try it in these popular recipes: Spicy Shrimp and Roasted Red Pepper Pasta, Sun-Dried Tomato Pesto Crab Cakes, and Sun-Dried Tomato Pesto Shakshuka. This pesto is made with 100% non-GMO sourced ingredients. This product includes one 6.7-ounce glass bottle. For 150 years, Filippo Berio has honored our founder's passion, artistry, and uncompromising commitment to excellence. Our pestos carry our founder and namesake's signature as a guarantee of quality and authenticity.
Produced in Liguria, Italy, the original home of pesto, our dedication to authentic recipes sets these flavors apart and would make our illustrious founder proud.
Both produced in Liguria, Italy and made with Ligurian basil.
Classic Pesto is made from a traditional Genovese recipe, and is bursting with the flavor of freshly-picked basil.
Our plant-based Vegan Basil Pesto is based on our Classic Pesto recipe, yet is made dairy-free and gluten-free without compromising on flavor!
Ingredients:
6 cups cauliflower, trimmed & cut into medium florets; 3 tbsp Filippo Berio Olive Oil; ⅓ tsp garlic powder; ½ tsp salt; ¼ tsp pepper and cayenne; ½ cup chopped toasted walnuts; 2 tbsp fresh chopped parsley;
Tomato Dipping Sauce: ½ cup marinara sauce; ¼ cup Filippo Berio Spicy Tomato Pesto
Directions: Preheat oven to 400°F. Toss cauliflower florets with olive oil, garlic powder, salt, pepper & cayenne to coat. Spread single layer on parchment paper-lined baking sheet. Bake 30 to 35 minutes or until cauliflower is tender. Heat tomato sauce with tomato & ricotta pesto in saucepan over medium heat or until heated through. Arrange cauliflower on platter. Drizzle with sauce. Sprinkle walnuts and parsley.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves: 4
4 cod fillets (4 oz each); ¼ cup Filippo Berio Sun-Dried Tomato Pesto; ¾ cup fresh bread crumbs; 2 tbsp chopped fresh parsley; 2 tbsp Filippo Berio Olive Oil; ¼ tsp chili pepper flakes; ¼ tsp each salt and pepper
Directions: Preheat oven to 400°F. Pat cod fillets dry with paper towel. Spread sun dried tomato pesto over top of cod fillets. Toss together bread crumbs, parsley, olive oil, chili flakes, salt and pepper; press onto pesto.
Transfer to parchment paper-lined baking sheet; bake for 12 to 15 minutes or until fish flakes easily with a fork when tested.
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
2 tbsp Filippo Berio Olive Oil; 1 diced onion; 2 cloves minced garlic; 1 diced carrot; 1 stalk diced celery; ½ cup Filippo Berio Tomato & Ricotta Pesto;
1 tsp each dried basil & oregano; Pinch chili pepper flakes; 28 oz can of whole Italian-style tomatoes; 4 cups chicken broth; ¾ tsp salt; ½ tsp pepper; 12 oz fresh cheese tortellini; 2 tbsp chopped fresh parsley; grated Parmesan cheese
Directions: Heat oil in large saucepan over medium heat; cook onion, garlic, carrot and celery for 5 minutes or until softened. Add tomato & ricotta pesto, basil, oregano and chili flakes; cook 1 minute. Add tomatoes, chicken broth, salt and pepper; bring to boil. Reduce heat, simmer for 20 minutes or until slightly thickened.
Purée tomato mixture in blender; return to pan and bring to simmer. Add tortellini; cook 8 -10 minutes or until tender. Sprinkle with parsley and Parmesan.
Tip: Add chopped fresh basil
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes
Serves: 4-6
Spice it up with this traditional Roman recipe made with tomatoes, red peppers, chili peppers, basil and oregano. It gives a hot kick to a variety of dishes from salads to chicken.
Made with Ligurian basil, this vegan (plant-based) substitute is made dairy free and gluten free without compromising on flavor! Try it as a marinade for meats or poultry, stirred into pasta, mixed into dips or added to soups and gravies. Every bit as delicious as our original Basil Pesto!
The sweetness of tomatoes and the smoothness of ricotta cheese combine with the rich taste of Filippo Berio Extra Virgin Olive Oil in this age-old Sicilian recipe. Toss it into pasta salad or spread it on a sandwich for a deliciously different meal.
You’ll savor the flavor and aroma of rich, sweet tomatoes in this Sicilian classic. This intense pesto makes a great addition to hummus, dips, and so much more.
Spicy Tomato Pesto
Vegan Basil Pesto
Tomato & Ricotta Pesto
Sun Dried Tomato Pesto