Calabrese Pesto

Pesto Calabrese by Greenomic Delikatessen with Peppers and Cheese

Pesto Calabrese by Greenomic Delikatessen is the creamy, Southern Italian version featuring peppers, sun-dried tomatoes, ricotta, and pecorino. It is the only pesto in the range based on olive oil, with a warm hint of chili in the background. The jar is easily enough for two dinners with short pasta and cheese.

Pesto Calabrese is the orange-red seasoned cream from Greenomic Delikatessen, prepared in Tuscany following a Calabrian recipe. In this 135-gram jar, peppers and sun-dried tomatoes meet two types of cheese: mild ricotta and pecorino made from sheep's milk, along with oregano, basil, and a touch of chili. The mixture is thickened with a little rice flour to ensure it is easy to spread straight from the jar.

Creamy, cheesy, and with a warm heat

The cream is dense and orange-red, noticeably heavier than a green pesto, and it smells of cooked peppers the moment you open it. Beneath that lies the scent of sun-dried tomatoes, sweet and concentrated, much like the air over the drying racks in Southern Italy. Compared to this cream, a green pesto from the same range smells almost cool.

On the palate, the sweetness of the pepper hits first, followed by the salty pungency of the sheep's milk cheese, and finally, the chili leaves a gentle, lingering warmth. The ricotta binds everything together and softens the texture without muting the flavor. This recipe does not have a brutal heat; rather, it provides a warmth that lingers for a while.

With short pasta, on eggplant, or on bread

Short, ridged pasta holds the cream best, such as Mezze Maniche by Guerrieri or a hearty penne. Add one tablespoon per person to a warm pan, pour in a splash of pasta water, and toss in the drained pasta. A spoonful of grated sheep's cheese on top and a bit of pepper complete the dish.

The cheese emulsifies with the starchy cooking water to form a sauce that requires no cream. Over grilled eggplant or zucchini, the pesto acts as a seasoning; on toasted bread, it makes a bruschetta; and as a dip for breadsticks, it fits perfectly on the table for an aperitivo. Combined with warm chickpeas and parsley, it becomes a meal without the need for pasta.

Calabria, home of the peperoncino

Calabria is the toe of the Italian boot—barren, mountainous, and hot—and the cuisine there thrives on a few robust ingredients. Sheep fare better in this terrain than cows, which is why the cheese there is traditionally made from sheep's milk and carries significantly more intensity.

Peperoncino grows at almost every house in Calabria and is dried in braided bunches until needed in winter. Greenomic Delikatessen has their recipe prepared in Tuscany using olive oil instead of sunflower oil as a base, which gives the cream its Mediterranean foundation.

The residual heat turns it into a sauce

Take the jar out of the refrigerator in good time, as the cream is easier to incorporate at room temperature. Add it to the pasta only after draining so the cheese melts without curdling. If you prefer it spicier, toss a fresh chili pepper into the pan before adding the cream.

Once opened, the remainder will keep in the refrigerator for about seven days, provided there is a layer of olive oil on top. The green varieties in this series are waiting in the pesto selection, and the rest of the assortment can be found on the Greenomic Delikatessen shelf.