Basil Pesto with Truffle – Pesto Verde al Tartufo

Basil pesto with truffle by Vitelium. Green pesto with Parmigiano Reggiano and summer truffle from Molise.

Basil pesto with truffle is Vitelium's Pesto Verde al Tartufo: basil, Parmigiano Reggiano PGI, five percent summer truffle, pine nuts and the company's own olive oil, in a 90-g jar. Not Pesto Genovese in the strict sense, not Tartufata, not a vegan product.

Basil pesto with truffle is a green seasoning pesto by Vitelium that combines the herbal freshness of a classic pesto with the earthy note of summer truffle. The best-known basil pesto comes from Liguria, this one from Molise, well 550 kilometers away to the southeast as the crow flies. Both share basil, cheese and pine nuts, but the truffle shifts the character.

Where the Ligurian original tastes of summer and the sea, this version brings a dark, woody undertone. It is therefore no substitute for Pesto Genovese, but its own variant for evenings when pasta can have a little more weight.

Basil in the foreground, truffle in the background

Upon opening, the pesto smells first of fresh basil, then of aged cheese, and finally of the forest floor. Basil makes up 34 percent, Parmigiano Reggiano PGI another 28 percent. Together they determine the taste, while the truffle remains a supporting voice.

The abbreviation PGI stands for protected geographical indication. Parmigiano Reggiano may only be produced in a strictly defined area of Emilia-Romagna and Lombardy and matures for at least twelve months. This maturation brings the fine saltiness and the small, crunchy crystals that provide seasoning in the pesto.

The summer truffle (Tuber aestivum) is naturally subtle, with an added aroma supporting its note. Anyone expecting a truffle product with a dominant scent will find here more of an herbal pesto with a truffle accent. For lovers of classic green pesto, that is exactly the appeal.

Thickly stirred, so it also works on bread

Vitelium deliberately stirs this pesto a little thicker than usual so that it spreads well. For pasta, dilute two heaped tablespoons per serving with a dash of olive oil and a tablespoon of pasta water. Trofie or linguine are the classic partners, while short gnocchetti work just as well.

On its own, it remains a spread for crostini or ciabatta with buffalo mozzarella and tomato. Added to a briefly seared beef steak, a teaspoon on the hot slice provides herbal freshness and truffle depth at the same time. It can also be drizzled over baked potatoes or grilled vegetables.

In a minestrone, one spoonful per plate, stirred in at the table, provides a green, spicy top note. For a salad of lukewarm potatoes and green beans, mix two tablespoons with some white wine vinegar to make a dressing.

One detail on the side: The pesto can turn slightly brownish at the top of the jar. This is a natural process with fresh herbs and, according to the manufacturer, does not change the taste. Once opened, the jar keeps in the refrigerator for about five days, so plan it for a week with several pasta evenings.

A pesto from Molise with oil from the company's own groves

Behind Vitelium is a small Hamburg company that grows and produces itself in Molise. The cultivation and production in Provvidenti are overseen by plant biologist Dr. Davide Petrollino. Constanze Engelbrecht runs the company in Hamburg and manages the design.

For the pesto, Vitelium uses its own extra virgin olive oil, whose olives are hand-picked and cold-processed. The truffles come from Molise and are sourced through a befriended truffle hunter. According to the manufacturer, all ingredients come from Italy.

Good to know for vegetarians: Parmigiano Reggiano is made according to the rules of the protected geographical indication with animal-derived calf rennet. Anyone who lives strictly vegetarian should take this into account. For a vegan kitchen, the pesto is not suitable anyway because of the cheese.

One difference from the Ligurian recipe is noticeable when reading the label: garlic and pecorino are missing. This keeps the pesto milder in its aroma and gives the truffle more room.

Green pesto for pasta lovers with curiosity

The Pesto Verde al Tartufo is aimed at everyone who appreciates green pesto and would like to give it a truffle accent. As a gift for a pasta evening, it is an alternative to the classic from the supermarket shelf. Complemented with a package of trofie, it creates a gift for the next joint cooking evening.

Anyone looking for truffle without herbs and purely on a mushroom base should opt for the vegan Tartufata made from mushrooms and summer truffle. For risotto and creamy sauces, the truffle cream with Caciocavallo from the same manufactory is better suited.

Fresh basil, aged Parmigiano and a hint of summer truffle. This pesto from Molise shows how much a familiar classic can gain with an additional note.