Greek Organic & Traditional
Delicatessen e-Marketplace

Yiam Sun Dried Tomatoes Pesto 200 gr

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  1. Strong flavour, highly aromatic with thick texture.
  2. Spread thin on grilled bread and add some feta cheese.
  3. Makes a perfect bruschetta.
  4. Add in scrambled eggs.
  5. Use as a dip.
  6. Keep refrigerated up to 15 days once opened.

A concentrated ready-to-use tasty pate for your sauces, your soups and even for a different vinaigrette to go with green salad. 


It’s also really good, spread on toasted bread rolls, topped with a piece of cheese, or to accompany a slice of cold cuts as an appetizer.


Meet the producer

YIAM from Greece and our bright sun, send to you the best marmalades, the most delicious appetizers, traditional sweets and many more homemade delicacies, which they make in the village of Aghia.

All their products are made from scratch, in a modern establishment, with the highest quality materials and the outmost attention to every detail, so they can achieve the best quality and the most exquisite taste in any product you may choose to try.

My love for cooking and my need to find a way to make full use of our farming products, were the reasons, nine years ago, why I started producing my products, for my family at first and later came the idea to market them.


I created a workshop, at first in the town of Frantzi, in Lamia. Now, nine years later, I am settled in Aghia of Larissa, which is a small town at the foot of Mount Kissavos and I see that there is a continuous demand on the market for anything that is of really good quality. No matter what that may be.

I am very lucky to be doing what I love and I would like to believe that through my work, I will be able to preserve some traditional recipes. Whoever tries them will enjoy and I, in turn, will be able to add a small pebble towards the spreading of traditional Greek cuisine, so that it may be loved, developed and brought closer to today’s housewife in a more modern way, helping her solve the problem of cooking good food with very little spare time.

Avra Panousopoulou