Gianluigi Peduzzi, the head of Rustichella d'Abruzzo, knows that the best pesto in the world comes from Genova, in L.iguria. So even though his company is 700 kilometers away in Abruzzo, he has all of Rustichella d'Abruzzo's. pestos made in Genova...the traditional way.
They use only the best and freshest ingredients - from the pine nuts and basil for the classic Genovese Pesto to the sundried tomatoes and walnuts for the Red Pesto - to create authentic sauces for tossing with pasta, slathering on sandwiches or crostini or mixing into a whole myriad of dressings and vinaigrettes.
Famous red peppers from the Basilicata region of Italy are used to make this powerfully concentrated spicy paste. Ideal for livening up pasta sauces and rubs. Top grilled fish or steak with a dollop, or spread on crostini and top with ricotta for appetizers.
About the Producer:
Since the 1800s, one of the largest farms in Lucana Valley of Basilicata, Italy has been owned by the Mirogallo family, who specializes in the cultivation and preservation of heirloom varieties of fruit and vegetables from which they hand-make very high quality pantry products. The Mirogallo brothers are quick to point out that everything they put in a jar comes from their fields, and that the only preservatives they use are vinegar and salt. Every summer, the Mirogallo farm is bustling with many farm-workers hand harvesting perfectly sun-ripe fruit and vegetables. Inside the old white washed farm building, a state-of-the-art kitchen transforms the bounty of every day into a wide array of jars of all color and sizes.
A unique puree of roasted sweet peppers, cashews and garlic, this sauce is one of our favorite secret ingredients. Last week, we served bowls of Corn Fusili with Sweet Sausage and Red Pepper Sauce to a crowd of hungry kids for lunch. Then the next evening before a dinner party, we topped freshly-toasted crostini with a slice of feta, a smear of Red Pepper Sauce and a drizzle of spicy extra virgin olive oil.
This is not pesto, but rather a simple puree of the BEST Genovese basil, exquisite extra virgin olive and a little salt. The result is a pure expression of basil. We like to whisk a little into a vinaigrette for a chicken salad...2 parts olive oil, 1 part lemon juice, 1 part basil paste - tossed with poached and shredded chicken, cherry tomatoes, diced celery and a few black olives.
The classic Genovese pesto, rich with parmigiano, walnuts & pinenuts, extra virgin olive oil, & bright, fresh basil.