RED PEPPER & ANCHOVY PESTO

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.

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.