Miso Pesto, 170g
£5.00
notes
Made from caramelised onions, spinach, pine kernels and white miso, this pesto is really something special. With a nutty, umami flavour, it works well folded through noodles, or spooned over fish and vegetables, but also can be used a topping for flatbreads.
Dimensions
170g
Ingredients
Rapeseed oil, natural caramelised onions (17%), pine kernels, (16%), spinach (16%), white miso paste (13%) (water, soybeans, rice, salt, yeast, koji), spring onions, black garlic paste, garlic puree, salt, black pepper, acidity regulator: citric acid
Features
notes
Made from caramelised onions, spinach, pine kernels and white miso, this pesto is really something special. With a nutty, umami flavour, it works well folded through noodles, or spooned over fish and vegetables, but also can be used a topping for flatbreads.
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
