Mushroom pesto with Espelette pepper infused oil

Mushroom pesto with Espelette pepper infused oil

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Eugénie & Julien do not laugh with the choice of ingredients. They cook their preserves with love and take the time to do it right.

For example the chickpeas simmer slowly in a real vegetable broth, they roast their tomatoes for several hours, squeeze all the lemons themselves by hand or peel the peppers one by one once roasted in the oven ... And you can feel it once you taste the products.

This pesto is clearly inspired by their trip to Italy where they revisit mushrooms in oil in a very gourmet way. Here they are delicately infused in Espelette pepper oil.

They recommend placing the jars in the refrigerator a few hours before serving them. Spread on a thin slice of bread that you can toast beforehand for a crunchier experience.

Of course, they banish from their recipe any ingredient that would not have had its place in the kitchens of our grandmothers (preservatives, colorings, flavorings, etc...)

Composition: Mushrooms, Entre-Deux-Mers white wine, garlic, Basque cider vinegar, virgin Landes rapeseed oil infused with Espelette pepper, Ile de Ré salt , rosemary, fennel seed

Net weight: 130g

Keep cool after opening (if there is any left)