Casa Rinaldi Red Pesto

TASTING NOTES FROM THE CURATOR

Red Pesto is also called “Pesto Rosso,” or “pesto alla Siciliana.” The latter is because red pesto is the Sicilian iteration of the classic Genovese pesto, which is made of basil. Red pesto, on the other hand, is made with sundried tomatoes, which gives it its rich red hue. Filled with all the flavors of Southern Italy, the Casa Rinaldi Red Pesto has a deep, sweet flavor with tangy notes.

PREPARATION AND PAIRINGS

You can use the Casa Rinaldi Red Pesto in anything you would use “regular” pesto on. Use it in pastas, vegetables, and pizzas. Spread it on bread, add it to chicken or fish recipes, include it in your sandwiches, or use it as a dip. It’s especially great with Mediterranean cuisine.

PRESTO PESTO

Pesto is a sauce famous the world over. Originating from Genoa, Italy, its name comes from the past participle of “pestâ,” which means “to pound” or “to crush” in Genoese. It’s traditionally prepared using a mortar and pestle.

Casa Rinaldi as a company was birthed from a passion for Traditional Balsamic Vinegar, for which Modena is known. Its name is taken from the 1888 building owned by the Rinaldi family, which served as a vinegar factory. The building stands to this day, and is both an active component, being used in the company’s production, and a metaphorical marker—a reminder of tradition and quality.

Storage Instructions

Store in a cool, dry place, like the pantry or a cupboard. Unopened, it will last 24 months. Once opened, keep refrigerated, and consume within 12 months.