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This sauce is made with San Marzano tomatoes and “Local” Sicilian ricotta cheese made from a mixture of cow and sheep whey which gives it a light, creaminess, which blends perfectly with the nutty taste of the walnut.  Try adding a spoonful to your salad dressing!

Each ingredient of this sauce is rich in tradition and when blended together it makes a sauce rich in flavor and versatility. It starts with San Marzano Tomatoes which are famous among chefs.  The thick, meatiness of the flesh and fewer seeds, give it a sweeter, less acidic quality that is preferred in sauces.  Added to this is a local Sicilian ricotta cheese.  Ricotta means “recooked” and ricotta is more of a creamy curd than a cheese.  The freshness of the ricotta adds another layer of sweet creaminess to this sauce

  • tomato pulp (38%), tomato paste (20%), sunflower oil, ricotta (milk, salt) (7%), basil, extra virgin olive oil, garlic, walnuts, wine vinegar, salt, chili pepper. Contains milk and walnuts.

Pesto della Mamma Ricotta