PESTO AND FRESH SALSAS
& COOKING ARTICLE
pesto and fresh salsas liven up flavour for UK cooks
intriguing range of fresh pesto and salsas will next
week flaunt their flavours on the shelves of Tesco stores
across London when Scotherbs, fresh herb producer for
the the whole of the UK, launches its dynamic Ariba
range to add passion to the palates of Londoners.
new grocery eye-catcher, Ariba, offers a range of fresh
pesto and salsas and is, quite literally, a taste explosion
that answers the pleas from food lovers for a tasty
and convenient accompaniment to any meal.
The Ariba range includes: Fresh Basil & Pine Nut
Pesto, Rocket & Cashew Nut Pesto, Mango & Coriander
Salsa and Salsa Verde. All pestos and salsas are specially
created to complement chicken, fish, pasta, and many
other meals offering a tantalising treat for the taste
buds. They are perfect for livening up the BBQ or summer
The colourful packaging reflects the vibrant taste captured
by Scotherbs, a company passionate about food.
Fiona Lamotte, Managing Director at Scotherbs, who has
developed the product, commented: "This is a really
exciting development for the company. We have introduced
fresh herbs to homes nationwide over the past ten years,
and this is the next stage of development - making fresh,
delicious sauces for real food lovers to enjoy. The
Ariba range of ready made pestos and salsas is the result
of Scotherbs passion for herbs, and good food".
"Developing the range has been exciting and the
market is now ready for that burst of flavour that we've
concocted in the Ariba range. We are delighted to see
the product now being distributed in London where we
hope the discerning palate of the consumers will help
to build the demand which will take the product around
As well as Tesco stores in and around London, Ariba
is currently sold in Harvey Nichols and specialised
delicatessens the length and breadth of the country.
of Scotherbs Robert Wilson discovered that he could
not buy fresh herbs readily in the shops to cook for
his family, he began growing and supplying fresh culinary
herbs to the catering trade and garden pot trade.
was seventeen years ago and the company now produces
herbs, salad leaf and edible flowers for Tesco stores
across the UK. This is a huge success story for a very
small company starting out and now in the homes of millions
of Tesco shoppers around the country.
all began in the picturesque walled garden in the Carse
of Gowrie where Robert Wilson began growing fresh herbs
for the family, but quickly realised that there was
a demand for fresh herbs. In 1987 Scotherbs was born.
The company is now the largest supplier and grower of
fresh culinary herbs in Scotland, and takes pride in
supplying a first class product and an excellent customer
extensive variety of fresh herbs, salad leaf and edible
flowers are grown where possible in Scotland. However,
during the winter months, herbs are sourced from abroad
from selected growers with the same high standards applied
as imposed in Longforgan.
has set up a company called 'Ensaladas de Canarias'
in Tenerife, an area with year round sunshine, for continuity
of supply. Herbs are harvested early morning and flown
same day to Scotland for optimum freshness and quality.
are grown to strict quality assurance standards. The
company has HACCP, COSHH and Assured Produce Procedures
in place and are BRC accredited, essential standards
for safe food production today.
Carse of Gowrie is an ideal area in which to grow herbs
and salad leaf. Every year sees an increase in local
home grown product. Fiona, Robert's daughter who currently
runs the operational end of Scotherbs, believes that
in the past ten years people have become much more open
to trying herb products and that there is still potential
to increase sales.
not organic, Scotherbs grows under strict controls.
Herbs are strangely more regulated than other vegetable
crops, although people probably eat less herbs than
other crops. Scotherbs continue to grow herbs, salad
leaf and edible flowers from April to October.
can be used for the following delicious recipes.
8 oz boiling water
8 oz Stock (hot)
1 x 120g pot Ariba Fresh Mango & Coriander Salsa
seasoning to taste
chopped cooked chicken breast.
couscous in a pot and add boiling water and stock
- give a stir, cover and leave on a very low heat.
off heat and allow to stand for 5 minutes.
all liquid has been absorbed.
through Ariba Fresh Salsa, the chicken (if adding),
stand for a further 20 minutes to let flavours develop.
MINTED POTATO NIBBLERS
side dish with pork or lamb!
- 3 large potatoes - peeled and chopped
2 tbsp milk
a knob of butter
2 - 3 tbsp Ariba Fresh Salsa Verde
1 tbsp sunflower oil.
a large saucepan boil potatoes until soft.
and mash potatoes, adding milk, butter and Salsa Verde.
an ice cream scoop or tablespoon form little balls.
oil in a frying pan and put the potato nibblers in
to brown and slightly crisp.
delicious and slightly more adventurous recipe for potatoes.
WITH A ROCKET AND CASHEW CRUST
posh fish and chips!
1 tbsp olive oil
4 slices lemon
2 tbsp Ariba Fresh Rocket and Cashew Pesto.
the lemon slices on a baking tray and drizzle the
oil over them.
the two Swordfish steaks on top and evenly spread
the pesto over the tops.
the tray in the oven and bake for about 20 - 25 minutes
until the fish is cooked thoroughly.
with baked oven wedges and you have a posh Fish &
TOMATO & PESTO SOUP
and full of flavour!
tbsp olive oil
1 medium onion - diced
1 medium leek - trimmed and sliced
1 x 400g / 14oz tin chopped tomatoes
400g fresh tomatoes halved
1 sprig fresh thyme
1.5 ltr chicken or vegetable stock (add more if needed)
2 tbsp tomato paste
1 tbsp red wine
1 tsp balsamic vinegar
salt and pepper to season
2 - 3 tbsp Ariba Fresh Basil and Pinenut Pesto
your onion and leek with the olive oil in a large
pot on medium heat for five minutes.
softened add tomatoes, thyme, stock and tomato stock
and wine and vinegar. Let simmer for 15 - 20 minutes.
out any tomato peels, add sugar and seasoning and
puree until smooth.
the fresh pesto through the soup.
serve scatter parmesan shavings generously.
31 July 2005
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