Our Black Summer Truffle Pesto is an excellent combination of apparently different flavours and aromas, which instead work very well together, like basil, black summer Truffles, cheese and garlic.
How to prepare our Black Summer Truffle Pesto: use plain at room temperature of just warm or, according to your taste, add garlic, olive oil, marinated anchovies, etc.. It can be used to prepare a broad range of different dishes. Hors d’oeuvres: spread on slices of toasted bread. First courses: use as a condiment or filling for fresh or dry pasta dishes (See our recommended recipe: Spaghetti with truffle Pesto and zucchini). Second courses: for flavouring meat or fish dishes, providing a unique and unparalleled flavour of black summer truffles. Try it on pizza or in cheese sandwiches for a delicious twist.
How to store our Black Summer Truffle Pesto: before opening store in a cool dry place, away from heat. After opening, top up with olive oil, close the jar and refrigerate and then use within about 15 days.
Ingredients: Basil 42%, olive oil 40%, cashew nuts 8%, milk whey 3%, truffles (tuber aestivum Vitt.) 2%, garlic, cheese preparation (mixture of Italian mature cheeses), salt, wine vinegar, fructose, natural pecorino cheese aroma, (acidity regulators: Citric acid, Lactic acid).
Suggested recipe: Spaghetti with truffle Pesto and zucchini
See other truffle recipes: Sulpizio Tartufi Recipe Book