Calabrian Chilli and Tomato Pesto, 170g
£5.00
notes
Hickory-smoked tomatoes provide the base of this pesto, with Calabrian chillies providing some spicy heat. It’s bold and punchy so a little goes a long way. Add to soups or spoon a touch over eggs for some lingering heat.
Dimensions
170g
Ingredients
Extra virgin olive oil, caramelised onions, hickory smoked tomato paste 14%, tomato paste, hickory smoked water, pine kernels, Parmigiano Reggiano cheese 4% (MILK), garlic puree, Calabrian chilli peppers 3%, preserved lemons, cumin, salt, coriander, sunflower oil, paprika extract, acidity regulator: citric acid, vinegar
Features
notes
Hickory-smoked tomatoes provide the base of this pesto, with Calabrian chillies providing some spicy heat. It’s bold and punchy so a little goes a long way. Add to soups or spoon a touch over eggs for some lingering heat.
INSIGHTS
Yotam Ottolenghi is an Israeli-British chef and restaurateur who co-owns nine delis and restaurants across London and Bicester Village. He is also the author of nine award-winning, best-selling cookbooks. For more than fifteen years, he has written a weekly column for the Saturday edition of The Guardian and regularly contributes to The New York Times. His cooking is inspired by Middle Eastern and Mediterranean traditions, enriched with a wide range of global flavours and ingredients.
DETAILS & CARE
- No artificial colours or flavourings
Glossary
Ottolenghi
