Artichokes and Parmigiano Reggiano are subtly blended with Italian summer truffles and black pepper to give an elegant, full flavoured pesto.
- Add depth and spice to meat, vegetables, soups and stews
- Mix with breadcrumbs as a stuffing for field mushrooms or roast chicken
- Spread on toast and top with prosciutto and walnuts
- Stir into mashed potato
- Add to grilled asparagus with a poached egg