RED PEPPER & ANCHOVY PESTO
01·03·23
2 min read

Our roasted Italian pepper pesto with Parmigiano Reggiano from Parma and Anchovies from Cantabria. We’ve prepped this seasoning using the same ingredients we source for industry-leading chefs. Trace them back to growers or producers, chosen for their commitment to flavour.


INGREDIENTS
Organic Pumpkin Seeds — Styria, Austria
Red & Green Pepper — Bartolomeo, Tuccio, Antonio & Roero, Italy
Parmigiano Reggiano — Valserena, Parma, Italy
Extra Virgin Olive Oil — Tom & Juli, Kyparissia, Greece
Basil — Daniotti, Lombardy, Italy
Anchovy Paste — Orlando family, Basque Country & Cantabria
Capers — Caravaglio family, Salina, Italy
Red Wine Vinegar — Murcia, Spain
Working with fresh seasonal ingredients is complex. Weather conditions or other factors beyond our control mean that occasionally, we may have to top up our usual direct suppliers with market alternatives.
GROWER SPOTLIGHT

Matteo & Marta
PRODUCES Anchovy Pastes
ORIGIN Ondarroa, Spain
IN SEASON All year round.
Traditionally salted anchovies unique to the Basque Country’s Cantabrian coast and pioneered by Matteo’s grandfather, Salvatore.
For over 100 years and through 3 generations, Olasagasti has produced canned and salted fish to the same traditional methods using fish caught sustainably in local waters.
The anchovies are sourced from the Cantabrian Sea — known for its clean waters. Traditional local fishermen will only catch their anchovies during their natural season, from March to June. By using circular nets, they only catch fish on the water’s surface, leaving the sea bed undisturbed. Once landed, the Olasagasti buyers select only the freshest, firm-bodied anchovies, which are then salt-cured by hand within four hours.
The fish are matured in brine for six months, developing their distinctive, meaty character. Once they’ve reached their optimal flavour, the anchovies are then processed into anchovy paste using Spanish olive oil. Anchovies, olive oil and sea salt — these are the only ingredients Matteo use in their paste.
We exist to fix the food system.
People are more cut off from the origins of their food than ever. This makes flavour, nutrition and farming practices that protect the planet, almost impossible to find.
By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.
Now is the time for action. Join the food system revolution.
Go beyond four seasons
Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavour at every stage.
WHAT’S IN SEASON?
Know where your food comes from
We know the name of the people behind everything we source. Recognise their growing artistry to find out exactly where your food comes from (and why that matters).
MEET THE GROWERS
Make your diet diverse
Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavours.
PEAK SEASON BOX
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