The classic pesto from Genoa gets a Sicilian twist in this pistachio pesto from the brothers at Kazzen. Sicilian pistachios are renowned across Italy for their depth of flavor—they’re ultra-sweet and aromatic, with a brilliant green hue and intense creaminess. Here, they’re ground with extra-virgin olive oil and salt for a unique condiment that’s salty and savory with a hint of elegant, luscious sweetness. It’s a unique taste of the southern Mediterranean that makes a delightful accompaniment to foods of all kinds, from fish to veggies.
While you may only know pesto as the smooth sauce made from fragrant basil, creamy pine nuts, and parmigiano-reggiano cheese that was invented in Genoa in the 16th century, there is an abundance of regional variations on this versatile condiment. Pesto was introduced to Sicily by sailors from the north of Italy, who would arrive at the port of Trapani after lengthy travels through Eastern Asia. They introduced Sicilians to pesto alla genovese, which the locals then adapted to showcase the local ingredients they had in abundance.
Run by three brothers from Pantelleria, a rocky island off the southwest coast of Sicily, Kazzen is dedicated to sharing the unique bounty of their home with the rest of Italy and the world. A true labor of love, Kazzen uses traditional methods and recipes to continue the flavorful legacy of their island. Their motto is “specialità dell’isola”—specialties of the island—and their capers, oils, and delicious sauces and spreads will bring a taste of Pantelleria to your home.