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, Pesto Modenese can be traced to the stunning northern Italian region of Emilia-Romagna, which is also the proud home of Parma ham, bolognese sauce, and balsamic vinegar. Just 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. Unlike most pestos, which are commonly paired with pasta, this Modenese creation is traditionally enjoyed with tigelle, a type of flatbread, and topped with Parmesan.

An English muffin makes for a perfectly fine alternative if you want 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 it’s so simple to rustle up 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 release the essential oils in the rosemary and garlic more effectively.

Simply 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 a little chunky, but continue working it if you prefer a smoother mouthfeel.

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