What is Pesto Modenese?

Pesto Modenese (also called lardo pesto) is an intriguing condiment made from nothing more than rosemary, garlic, and cured pork fat.

Pesto Modenese hails from Emilia-Romagna

Colloquially called cunza, you can trace Pesto Modenese to the stunning northern Italian region of Emilia-Romagna. This region is also the proud home of Parma ham, bolognese sauce, and balsamic vinegar. Like the official pesto recipe, it contains a generous amount of garlic, but that is where the similarities end.

The most striking ingredient in Pesto Modenese is lardo, better known as pork belly fat. People traditionally enjoy this Modenese pesto with tigelle, a type of flatbread, and top it with Parmesan rather than pairing it with pasta like most other pestos.

An English muffin is an excellent alternative to recreate this popular street food at home. Just make sure to warm the bread all the way through, as having the lardo melt into the bread is an essential part of the experience.

You can find pesto Modenese for sale in some high-end delis, but rustling some up at home is so simple that there's no reason not to make it yourself.

Pesto Modenese Recipe

How to make Pesto Modenese

Feel free to use a food processor if you prefer, but a pestle and mortar will more effectively release the essential oils in the rosemary and garlic.

Peel the garlic cloves, remove the leaves from the rosemary sprigs, and finely chop.

Add the ingredients to your mortar and use the pestle to grind them until you reach your desired consistency. We like to keep it chunky, but continue working on it if you prefer a smoother mouthfeel.

Add the pork fat, work a minute or two longer, and serve immediately on warm, crusty bread.