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Giodà Spicy Calabrian Pesto

Giodà Spicy Calabrian Pesto Pantry Manicaretti

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Giodà Spicy Calabrian Pesto

$24.95

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Pesto isn’t all basil and pine nuts! This one has sweet but fiery Calabrian chilies, dried tomatoes, porcini mushrooms and anchovies, all chopped by hand and mixed with extra-virgin olive oil (and, of course, fresh garlic). The result is a spicy, savory, umami-forward condiment that adds complexity to pasta sauces, sandwiches, eggs, vinaigrettes and more. Sister-owned brand Giodà is Calabrian through and through: Not only do Giovanna and Ida Conforti call the southern Italian region home, they use native, homegrown ingredients to craft each jar of pesto. This includes genuine dried tomatoes, porcinis and Calabrian chilies, which aren’t that easy to find because the vast majority of the crop is exported out of Italy. Lucky for us, Giodà managed to track down a supplier; these sought-after chilies impart a sweet heat that can’t be replicated. Stir a spoonful of this stuff into your next batch of red sauce and you’ll see what we mean.

Extra-Virgin Olive Oil, Dried Tomatoes, White Wine Vinegar, Hot Pepper, Tomatoes, Porcini Mushrooms, Anchovies, Garlic

Net Weight: 6.7 ounces
Allergens: Contains fish and sulfites. Produced in a facility that also handles nuts.
Place of Origin: Calabria, Italy

A spoonful or two of this intense, spicy pesto livens up anything from pasta dishes (don’t forget ricotta for balance!) to a simple bowl of white beans. As with most Italian pasta sauces, we add some of the pasta cooking water to help dilute the sauce, which makes it easier to evenly coat the pasta. We also love it drizzled over roasted veggies, grilled meats and all sorts of eggs. You can also mix it with mayo for an amazing sandwich spread or simply slather it on toasted bread.

Giodà Spicy Calabrian Pesto

$24.95

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Pesto of Another Level (and Color)

Chris Kimball first tried Giodà’s pesto with Rolando Beramendi, who founded Manicaretti Imports in 1988 to bring genuine Italian products stateside. Here’s what he has to say: “This pestosino Calabrese is the magic ‘tip of the teaspoon’ addition to any recipe that will kick it up a notch and make it scream of Calabria. It is actually made in Calabria—not in Chicago or elsewhere in the U.S.—and uses a very secret recipe that even Mr. Kimball hasn’t been able to pin down. Why try to make such a wonderful recipe when you can buy the little jar and enjoy the ride instead?"