Pesto mit Basilikum und getrockneten Tomaten – Secrets of Sicily

It is more structured and less creamy. The presence of sundried tomatoes adds a "meaty" texture and a savory depth. It is designed to sit "on top" of food (bruschetta) as much as it is meant to coat it (pasta).

Technically, no. Excessive heat destroys the volatile aromas of the basil and the EVOO. For pasta, add the pesto to a bowl with a tablespoon of warm pasta water, stir to create an emulsion, and toss with the cooked pasta away from the flame.

Thanks to the preservation in extra virgin olive oil, it is very stable. Once opened, ensure the surface is always covered with a thin layer of olive oil and keep it refrigerated. It will maintain its freshness for approximately 3 weeks.

This blend represents a culinary dialogue between the herbal freshness of the coast (Basil) and the concentrated, earthier intensity of the Sicilian hinterland (Sundried Tomato). Technically, the sundried tomato provides a natural "Umami" backbone—a deep savory quality—that supports the bright, volatile notes of the basil. This results in a "Pesto" that is much more resilient and complex when paired with warm ingredients than a standard green pesto.