Oriental pesto — coriander & walnut

Thala oriental pesto swaps the basil and pine nuts of classic pesto for fresh coriander and roasted walnuts, selected and crushed by hand. Garlic, capers, lemon, a touch of chilli, sunflower oil and salt complete the recipe. The result is a green, herby, slightly tangy pesto, marked 'mild' on the label. Made in the village of Thala Bouzrou, Kabylia, with no additives or preservatives.

At home it is stirred into pasta and rice, spread on toasted bread, served with grilled fish or chicken, and used as a marinade base. It lifts a sandwich, a tabbouleh or a potato salad. A product for shoppers looking for an alternative to basil pesto, and for fans of Middle Eastern flavours.

Why list it

• An original recipe with no equivalent among the big pesto brands.
• A short, fully plant-based ingredient list: coriander, garlic, walnuts, chilli, capers, lemon, oil, salt.
• Mild version, accessible to every customer.
• Sells with Thala pesto rosso, olive oil and sun-dried tomatoes.
• Year-round rotation; fits the sauces aisle as well as the North African section.

Serving tips

One or two spoonfuls in hot pasta with a little cooking water, or spread on bread with tomatoes. Flag it as a product containing walnuts. On the shelf, place it with pasta sauces or within the Thala block. Once opened, keep refrigerated.