What Is Pesto Calabrese?

Short answer
Pesto alla Calabrese (or just pesto Calabrese for short) originates from Calabria in Italy and is made from charred red peppers, ricotta, sun-dried tomatoes, almonds, and chilli flakes.

Long answer
In the same way that the people of Trapani took the Genovese pesto recipe as inspiration rather than the rule, the inhabitants of Calabria in the southwest region of Italy perfected their version, too.

By utilising the ingredients that grew in abundance around them, a spicy, smoky pesto Calabrese was born thanks to dried chilli flakes and charred red bell peppers, which are ideally suited to the region's climate.

The herds of goats and sheep that grazed in Calabria's rugged landscape enabled cooks to replace the traditional Parmesan with creamy ricotta. But probably the most striking thing about pesto Calabrese is that it's one of the only Italian pestos made without basil.

As with all pestos, this sauce is excellent with pasta but can also be used as a dip or stuffing. We particularly like it on crostini, bruschetta, and pizza, and it's a great contender for drizzling over fish and meat, too.

Authentic Pesto Calabrese Recipe

Method
Add all the ingredients, apart from the olive oil, to a food processor or blender and blitz until you reach your ideal consistency.

Transfer to a clean mixing bowl and stream in the olive oil, stirring constantly.

Use immediately or refrigerate for up to 3 days.