Peppers’ pesto

Peppers last a long time in the garden, they resist until close to autumn. This allows us a longer time for picking so that we have thought of realizing this pesto. We have used sweet red peppers to which we have added both roasted almonds and almond cream and to compensate, we have added some hit chilly peppers to give it a slight spicy touch. The result is that we’re able to maintain a strong taste but at the same time sweet and soft.

Use in cooking:
Ideal for dressing pasta, but also to accompany bruschette or tarts. It’s also ideal with aged cheese.