Description
Yellow peppers, almonds and basil in a sweet, velvety organic pesto.
The peppers are washed, cut into strips and blanched in boiling water, then blended with organic extra virgin olive oil, almonds, basil, lemon and apple vinegar until smooth. The pesto is jarred and pasteurised, free from preservatives. Peppers are one of the crops of Luisa Pantaleo’s organic farm at Fasano, in Puglia, which processes its vegetables in its own workshop. The producer describes a bright yellow cream with the sweet scent of yellow pepper and a delicate almond note. All declared ingredients are plant-based. Once opened, keep refrigerated at 4 °C and use within a few days.
For restaurants and chefs. Organic yellow pepper pesto works as a finishing sauce that brings colour to the plate. Serve a spoonful cold beside roast chicken, rabbit or other white meats, or next to aged cheeses on a board. Stir it into a risotto at the end of cooking, away from the heat, or dress fresh pasta with it. On bruschetta and pizza it gives a sweet pepper note in place of the acidity of tomato, a simple way to add a new line to the menu.
For specialty and Italian stores. Yellow pepper pesto is rarely found on export shelves, so it works as a discovery item for customers who already buy basil pesto and want a second jar. A one-line explanation from staff is enough: a sweet pepper and almond cream for pasta, cheese boards and bruschetta. Suggest it together with aged cheeses from the counter. The organic ingredients, the extra virgin olive oil in the recipe and the plastic-free glass jar support the price, and the 36-month shelf life from production keeps stock risk low on a slower line.
Specs: 175 g, case of 6, shelf life 36 months, organic, Puglia (Italy).
Allergens: almonds.
