To make our seeded red pesto we only use open field tomatoes that ripen under the Mediterranean sun. Handpicked and double selected, they are slowly roasted, then mixed with silky chargrilled peppers, crunchy sunflower seeds and aromatic fennel to create this bold and incredibly fresh tasting paste.
A free-from that doesn’t taste free-from
Bold, fresh, crunchy and layered with flavours
Half the calories of a traditional red pesto
Try this beautiful pesto with roasted salmon, chargrilled peppers and Kalamon olives, spread it generously on a breakfast bun along with scrambled eggs, spinach and dukkah, brush on grilled chicken served on a bed of lamb’s lettuce, or try our pasta recipe below.
Penne pasta salad with crunchy red pesto, avocado and whole basil leaves
Ingredients (4 people):
400g Penne
200g Sorriso ™ Red Pesto with Roasted Fennel and Sunflower Seeds
Extra virgin olive oil
Salt
Chilli pepper (optional)
5/6 Sprigs of Greek basil
200g Sorriso ™ Red Pesto with Roasted Fennel and Sunflower Seeds
Extra virgin olive oil
Salt
Chilli pepper (optional)
5/6 Sprigs of Greek basil
Cook the pasta in plenty of boiling salted water, drain when al dente and add Sorriso™ Red Pesto with Roasted Fennel and Sunflower Seeds, and extra virgin olive oil. Dust with a bit of chilli pepper for extra fieriness (optional) and stir well.
Allow to cool, if possible on a flat surface such as a tray, then serve with chopped avocado and basil (Greek basil has cute, tiny and intensely balsamic leaves).