MASSERIA MIROGALLO MEDITERRANEAN PESTO

Four ingredients. Nothing else. Just basil, sun-dried tomatoes, estate extra virgin olive oil, and salt — slowly brought together into something quietly remarkable. Unlike the cheese and nut-based pestos of Liguria or Sicily, this one lets the Belfiore family's own produce do all the talking. The oil-cured tomatoes give it depth and richness, the basil keeps it bright, and the balance between the two is just right.

The Belfiore family have farmed the same land in the province of Matera since the 1800s — a region so ancient it was known to the Greeks and Romans as Lucania, and older still than Rome itself. Their farm, the Masseria Mirogallo, stretches across 70 acres, and everything that goes into a jar comes from their own fields. No shortcuts, no unnecessary preservatives — just olive oil, vinegar, salt, and sugar, and fruit harvested at the height of summer by hand.

Wonderful tossed through pasta, but it has a life beyond the pasta bowl too. Spread it onto a thick slice of toasted Huddle sourdough, stir it through a vinaigrette and drizzle over grilled vegetables, or mix equal parts pesto and olive oil for a quick and easy marinade.

To get a glimpse of the Masseria Mirogallo farm, visit www.masseriamirogallo.it

Imported from Italy. 

Size: 6.3oz