In our home region of Asti, peppers grow in abundance in the warm sunshine and rich fertile soil. Our favourite variety – and the one we use in this Pesto – is the famously square, fleshy Quadrato d’Asti Rosso, renowned for its sweetness. We pick them when they’re just ripe and brilliantly red, and roast them, slowly, with yellow peppers and then add fragrant basil, Grana Padano cheese and fresh garlic.
Be in the know… Peppers are an exceptionally rich source of vitamin C and a whole range of antioxidants.
How to use
With pasta, we think 100g of pasta per quarter jar of Pesto works best or visit our recipe collection for more inspiration.
Roasted Red and Yellow Peppers (27%), Red Peppers, Sunflower Seed Oil, Tomato Paste, Italian Basil (8%), Almonds, Grana Padano PDO Cheese (MILK, EGG), Fructose, Garlic, Sea Salt, Acidity Regulator: Lactic Acid; Antioxidant: SULPHUR DIOXIDE
Nutrition per 100g: Energy 986kJ/239kcal, Fat 21.0g (of which Saturates 3.1g), Carbohydrate 6.5g (of which Sugars 5.2g), Fibre 2.8g, Protein 4.5g, Salt 1.5g
Good to know
Contains: Nuts, Milk, Egg, Sulphites, Non-Vegetarian Cheese and Garlic (May also contain other nuts)
No added: MSG, GMO, Preservatives, Wheat, Gluten and Onion