Sold in 8 oz containers. Great for 1+ pound of pasta. Frozen
Most Italian family makes pesto from their garden. While Genovese style basil pesto is the most famous, pestos are made with many different types of greens. This week's pesto featured farm grown Broccolo di Fiolaro greens blended with our farm grown basils. 24 month parmigiano reggiano and a dash of Aceto Balsamico adds a pop of brightness to this take on a classic pesto. We make this pesto creamy and smooth with toasted black walnuts Organic Umbrian Olive Oil!
Broccolo fiolaro is on the Slow Food Ark of Taste list which is a living catalog of delicious and distinctive foods facing extinction. From their site: "The name of Fiolaro broccoli derives from the presence of sprouts along the stem of the plant (known in local dialect as “fioi”) that end up in the pan, along with the youngest leaves. It is a product that is particular in that it does not have the typical taste or shape of other varieties of broccoli.The cultivation of this Fiolaro broccoli dates back to ancient Roman times. Cato the Elder spoke of it, recognizing its medicinal properties. Today, the typical production area is the hill of Creazzo, in the province of Vicenza in northeastern Italy.
.Use this pesto can be used in place of traditional basil pesto but also is great as a condiment or dip, add some extra oil and turn it into the best marinade for chicken, fish, or vegetables, or swirl it through your next homemade loaf of bread.
Ingredients: Broccolo di Fiolaro, Organic Olive Oil, Parmesan Cheese, Black Walnuts, Basil Balsamic Vinegar, Salt
