Chad is a service star in our Service Center at Zingerman's Mail Order.
Every time I talk to someone about pesto, they inevitably bring up a family recipe or reveal that they make their own and that the Roi Pesto can't be as good. And every time I get them to try it, they always say it's as good—or better. This super savory & sweet, nutty, nectar of the gods, is my FAVORITE item we sell! It's so good, my wife has caught me using a cracker to eat it right out of the jar. Add some of it to good pasta like Rustichella for the ultimate Italian entree, or put a dab into some potato soup!
Serving. For dinner, combine a spoonful or two of Ligurian pesto with grated Parmigiano Reggiano cheese. Stir it into warm pasta with a little of the starchy water the pasta cooked in (this will help the cheese stick to the pasta and have the pesto coat the pasta evenly), then top it with a bit more cheese if you’d like. 8-10 servings per jar.
Storage. Top the jar up with a bit of olive oil and store it in the refrigerator. The oil will turn solid in the cold but will return to liquid at room temperature.