Sweet Pepper Pesto in Sunflower Oil


Sweet peppers 80%

Sunflower oil

Sea salt

Garlic, oregano, chili pepper

Acidifiers: citric acid.

Category: The pestos

Additional information

Sweet Pepper
Source areaNola countryside - Italy
Nutritional IntakeA vegetable with good content of potassium, phosphorous, calcium, magnesium, zinc, iron, selenium and sodium. The fresh vegetable contains glucose, sucrose and soluble fibers and is rich in vitamin A, B6, E, J and K1, beta carotene, lutein, capsanthin, capsorubin and zeaxanthin. It is also full of antioxidants and polyphenols like ellagic acid. Capsaicin (1,5%) gives to its seeds a mild spiciness.
Period of transformationFrom the second week of July to the first week of October.
TriviaThis particular variety gets its name, Capiscum Annum, from its empty box-shaping. (from Latin capsa=box).
Each color means a different taste:
GREEN: green peppers are less mature and rich in chlorophyll, magnesium, pectin and polysaccharides which nourish and support the plant.
RED: antocyanic concentrations and lycopene give this bright color to the vegetable, full of antioxidant properties.
YELLOW: rich in carotenoids, phyto colorants and antioxidants.