Belazu Harissa & Pesto
A spicy pesto that takes Belazu's signature harissa as its starting point, then layers in sun-dried and semi-dried tomato for a deep, rich, savoury base. The result is a vegan pesto with a warm, paprika-forward character and a distinct yet subtle chilli heat — closer to a Mediterranean-meets-North-African condiment than a classic basil pesto.
Deep and tomato-rich up front, with smoky-sweet paprika and a slow, gentle chilli warmth on the finish. Savoury rather than sharp, with a thick, spoonable texture.
Stir through hot pasta or gnocchi; spread on flatbreads and toasted sourdough; swirl into soups, grain bowls and roasted vegetables; use as a marinade or rub for chicken and lamb; fold into mayonnaise or yoghurt for a quick dip.
No major allergens in the listed ingredients.
Recipes change — always check the label before buying for an allergy.
Belazu
Belazu began in 1991 when co-founder George brought a haul of fresh Provençal olives back to London; more than thirty years on it is one of the UK's most trusted names in Mediterranean and Middle Eastern ingredients, known for working hand-in-hand with its growers for decades. Rose Harissa, prepared to a closely held recipe since 1995, is the product that put the brand on chefs' shelves — Yotam Ottolenghi calls for it by name in his books — combining roasted red peppers and smoked paprika with chilli and a distinctive note of dried rose petals.
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