Artichokes and Parmigiano Reggiano are subtly blended with Italian summer truffles and black pepper to give an elegant, full flavoured pesto.

Usages:

• 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