Pesto rosso — Italian recipe

Thala pesto rosso is the Kabyle cannery's 'Italian recipe': a red pesto built on the sun-dried tomatoes that Thala produces itself in the village of Thala Bouzrou. The taste is that of tomato concentrated by natural drying, with the thick texture of a pesto made by hand. Like the rest of the range, it is made without additives or preservatives, from vegetables grown in Kabylia.

Shoppers use it first in pasta, hot or as a salad, then as a spread on toasted bread, a sauce for a burger or sandwich, on bruschetta, in a vinaigrette, a marinade or a gratin. One spoonful is enough to give flavour to a simple dish, which makes it a handy fallback product.

Why list it

• An artisanal pesto rosso based on sun-dried tomatoes, in a market dominated by industrial Italian brands.
• Bridges the North African aisle and the sauces and pasta aisle.
• Year-round rotation, no seasonality.
• Sells with the sun-dried tomatoes, olive oil and oriental pesto from the same brand.
• Clear glass jar, label readable from a distance.

Serving tips

Stir one or two spoonfuls into hot pasta with a little cooking water; spread on toasted bread or pizza dough. On the shelf, place it with pasta sauces and antipasti, or within the Thala block. Once opened, keep refrigerated.