In the case of pesto simplicity is the key! Only the best ingredients from approved cultivations find their way into Pödör pesto and lend it their intensive flavor. In addition to the classic pesto, the one with basil, there are meanwhile many varieties of the Italian sauce that are well-known and popular. The basic ingredients remain the same however – and at Pödör are of course first class: kernels or nuts (e.g. pumpkin seeds, pine kernels or hazelnuts), high quality cold pressed vegetable oil from Pödör, cheese – most of the time Parmesan or Pecorino is used, sea salt.
In Italy each region seems to have its own pesto recipe. In Sicily it is Pesto Rosso (pesto based on almonds and dried tomatoes). In Calabria pepper and roasted bell peppers spice up the guests. Outside of Italy the most widely used varieties are rocket pesto, pumpkin seed pesto or wild garlic pesto.
Sealed with a covering of oil and stored in the refrigerator pesto stays fresh for several weeks.