Description
A lot of effort has gone in to make sure these sauces taste exactly how Ottolenghi wants, with ingredients they are proud of.
Miso Pesto | 170gm
This is pesto with oomph. Ottolenghi's Miso Pesto has the bright, nutty flavours of the classic with an added umami hit. Sweet caramelised onions and miso blend to create a new depth to traditional pesto. It’s as comforting as it is intriguing. Swap out your regular pesto; we promise you won’t regret it.
Kalamata Olive and Harissa Sauce | 350gm
This is tomato sauce, Ottolenghi style: salty, piquant and spicy. Bold yet comforting, use wherever you would a traditional tomato sauce. Toss with pasta or use as a base for shakshuka. Some fresh herbs to finish wouldn’t go amiss.
Ingredients
Miso Pesto: Rapeseed Oil, Natural Caramelised Onions (17%), Pine Kernels, (16%), Spinach (16%), White Miso Paste (13%) (Water, SOYA Beans, Rice, Salt, Yeast, Koji), Spring Onions, Black Garlic Paste, Garlic Puree, Salt, Black Pepper, Acidity Regualtor: Citric Acid.
Kalamata Olive and Harissa Sauce: Tomatoes (31%), Concentrated Tomato Juice, Natural Caramelised Onions (17%), Extra Virgin Olive Oil, Tomato Paste, Pitted Kalamata Olives (4%), Capers, Salt, Parsley, Sunflower Oil, Wine Vinegar, Garlic Puree, Smoked Paprika, Dried Garlic, Dried Onion, Dried Coriander, Dried Mixed Spices, Paprika Extract, Acidity Regulator: Citric Acid.
Storage and shelf life
Miso Pesto: Store in a cool, dry place. Once opened, keep refrigerated and consume within 2 weeks.
Kalamata Olive and Harissa Sauce: Store in a cool, dry place. Once opened, keep refrigerated and consume within 5 days.
