Pesto Rosso Ristoris: Semi-Dried Tomato Condiment for the Professional Kitchen
Pesto Rosso Ristoris is a ready-to-use red condiment made with 46% semi-dried tomatoes, double tomato concentrate, 2% basil, sunflower oil and olive oil, packed in a 580 ml glass jar containing 520 g of product. Built for food service, it comes in cartons of 6 jars, keeps at room temperature until opening and provides 277 kcal per 100 g. One jar seasons around 25 portions of pasta.
What Is Red Pesto
Red pesto (pesto rosso) is the Mediterranean counterpart of the classic basil pesto: instead of fresh basil leaves, the base is dried or semi-dried tomatoes, a preserving tradition typical of Southern Italy. Semi-dried tomatoes keep more moisture and sweetness than fully dried ones, which gives this pesto a rounder, less salty profile and an intense red colour. Basil and olive oil complete the recipe with a fresh aromatic note.
The Producer: Ristoris of Broni (Pavia)
Ristoris Srl is based in Broni, in the Oltrepò Pavese area of Lombardy, and specialises in preserves and ready ingredients for the food service channel: pizzerias, restaurants, bars, delicatessens and catering. Production takes place in facilities certified to ISO, BRC and IFS standards, raw materials are selected favouring Italian origin whenever possible, and an automated warehouse guarantees lot traceability along the whole supply chain. The range, from over 30 olive varieties to tomato specialities and vegetable creams, reaches professional kitchens in more than 70 countries.
Taste Profile
The colour is a deep, vivid red; the texture is creamy and spreadable, ideal both cold and gently warmed. On the palate, the concentrated sweetness of semi-dried tomatoes meets the depth of double tomato concentrate, while basil adds a fresh herbal note. A touch of sugar and L-ascorbic acid balance the natural acidity of the tomato, with 1.3 g of salt per 100 g.
Professional Uses
- Pasta: dissolve 80-100 g of pesto with a ladle of pasta cooking water to season 4 portions of spaghetti, penne or gnocchi, off the heat.
- Bruschetta and crostini: spread 20-25 g per slice and finish with extra virgin olive oil and oregano for aperitivo service.
- Pizza and focaccia: dot over white pizza or focaccia after baking, so the basil aroma stays intact.
- Sandwiches and panini: 15-20 g replace mayonnaise-based spreads with a Mediterranean profile, ideal with mozzarella, grilled vegetables or cured ham.
- Sauces: blend a spoonful into pan juices or fresh cheese to create quick sauces for meat, fish or vegetarian dishes.
Reference Recipe: Spaghetti al Pesto Rosso
For 4 portions: cook 400 g of spaghetti in salted water; in a large bowl, loosen 100 g of Pesto Rosso Ristoris with two spoonfuls of cooking water; drain the pasta al dente, toss it in the bowl off the heat and finish with grated hard cheese and a few fresh basil leaves. Preparation takes no longer than the cooking time of the pasta, with food cost under control thanks to the 520 g jar.
Pairings and Menu Ideas
On the menu, red pesto pairs naturally with Gragnano durum wheat pasta, burrata and fiordilatte mozzarella, croutons and rustic bread, grilled vegetables and white meats. For an aperitivo board, combine it with the artichoke sauce, onion sauce and Taggiasca olive spread from the same Ristoris range, available on LAPA. A jar at the counter is also a quick base for cold pasta salads in summer service.
Common Mistakes to Avoid
- Do not cook the pesto at high temperature for long: the basil note fades above 80 °C; warm it gently with cooking water instead.
- Do not leave the opened jar at room temperature: refrigerate it with the lid closed and use the content within a few days.
- Do not salt the dish before tasting: semi-dried tomatoes and concentrate already provide 1.3 g of salt per 100 g.
Storage and Logistics
Before opening, the jar keeps in a cool, dry place away from heat sources and direct light: no cold chain is needed, which makes this product perfect for stock orders. After opening, refrigerate and use the content within a few days.
B2B and B2C delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution with the LAPA fleet over Zurich, Uster, Dübendorf, Winterthur, Schaffhausen, Aargau, Bern and Basel. For Ticino (Lugano, Mendrisio), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubünden (Chur, Davos), shipping within 24-48 hours with partner couriers such as Swiss Post, Planzer and Galliker.
Who It Is For
Restaurants, pizzerias, delicatessens, hotels, catering services, bars serving aperitivo boards, Italian grocery stores and private customers who want a professional red pesto in their pantry. The 6-jar carton and the long ambient life make it a smart staple for any kitchen that works with Italian flavours.
