Pesto with Garlic & Chili Pepper
Savour the tantalizing taste of traditional Italian ingredients in this strong and spicy pesto. The tasty mix of peppers, spicy chilli, garlic and basil brings a deliciously fiery punch of flavor to pasta, croutons, vegetables, meat and fish dishes.
The spiciest pesto
- Italian creativity in the kitchen boasts Ligurian pesto among its most renowned achievements. This condiment has evolved into numerous variations in taste, including the innovative pesto with garlic and chili peppers.
- It is appropriate to call it pesto since, as tradition wants, the ingredients are pounded in a mortar.
- Though the main ingredients are tomato, red peppers, and chili pepper, the recipe also includes basil, typical in the north.
Tomato pulp, red peppers, tomato paste, chili pepper, extra virgin olive oil, garlic, basil, sunflower oil, salt, corn starch, anchovies paste (anchovies, salt), carob seed flour, parsley, vegetal fiber, oregano, citric acid.
Store in a cool, dry place out of direct sunlight.
Once opened cover with oil, keep refrigerated and use within 5 days.
|Nutrition Facts||Per 1/4 cup (60mg)||%Daily Value*||Read more|
*5% or less is a little, 15% or more is a lot.
Red and chilli peppers, the fire of the South
Along with tomatoe, courgette and aubergine, pepper is the most popular Italian vegetable, especially in summer. The key regions for pepper cultivation are found in Puglia and Campania, specifically in Salerno (with Agro Nocerino Sarnese, Piana di Battipaglia) and Caserta, Calabria and Basilicata regions.
Fresh, dried, smoked, cooked or raw, chili peppers are widely used as a base for regional dishes in Italy, especially in Calabria and, in general, throughout the southern peninsular.
Chili pepper cultivation is also widespread in the Sicilian territories that are located on the slopes of the Etna volcano.
Mount Etna in province of Catania, Sicily.
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