Basil pesto and white pesto are very popular sauces in central and northern Italy. In the southern region of Calabria, they have their own type of pesto sauce: pesto calabrese. The Calabrian region is known for their peppers, which is the main ingredient in this a Pero Pesto Calabrese sauce. Mixed with cheese and spices, this pesto sauce is creamy and bursting with flavor. It also has a wonderful light orange color, which makes for a fantastic plate presentation!
Peppers 46%, sunflower oil, water, ricotta (whey, milk, salt, acidity regulator E509) 7%, onion, tomato paste, sugar, modified corn starch, cashew, potato flakes, hard cheese mix (milk, salt, rennet), extra virgin olive oil, acidity regulator lactic acid, antioxidant: ascorbic acid, spice blend, flavorings
It's a tossup which I like better, the Barilla Calabrese or a Pero. The Barilla is hotter which I like sometimes, but the a Pero has nuts in it which gives a rich flavor. The Barilla used to have walnuts in it in the 2000s, but I guess they took it out for cost savings. A Pero still has nuts added. Yum!