Pepper and almond pesto
As soon as the peppers reach our factory, the stem and the external parts are removed, washed, cut and blanched in a solution with water, salt and lemon juice. They are then shredded with the addition of extra virgin olive oil and spices until a paste of the desired consistency is obtained. The pasta is placed in jars with the tanning of the aromas, filled with extra virgin olive oil and pasteurized. Finally, the jars are washed, dried and labeled. Donna Lisa’s Pepper and Almond Pesto is very tasty when served on canapés for an aperitif. Excellent as a condiment on pasta, risotto, soups, boiled meats, salads, stuffed toast, sandwiches and sandwiches.