Eggplant Pesto

Each jar of eggplant pesto carries the essence of a long, sun-filled Apulian summer. Planted in open fields in May, we select an oblong, fleshy, and fragrant variety, harvesting the fruit at its peak in August. To prepare the eggplants, we clean and salt them to remove their bitterness, then slice and dry them on open-air frames. Every step of the process is done by hand, starting with fresh produce and following an ancient tradition passed down through generations. For our pesto, we pair these carefully prepared eggplants with the finest ingredients: Parmigiano Reggiano, pistachios, and fresh mint. The result? Try it on pasta and let us know what you think!