Belazu Truffle & Artichoke Pesto
Black summer truffles from Piedmont, artichokes from Puglia, aged Parmigiano Reggiano and black pepper are blended to make an elegant, full-flavoured pesto.
Use it where you normally like pesto. It adds depth and spice to meat, vegetables, soups and stews. Mix it with breadcrumbs as a stuffing for field mushrooms or roast chicken. Spread some on toast and top with prosciutto and walnuts. Stir into mashed potatoes, or add a dash to grilled asparagus with a poached egg.