Sun-dried tomato and hard cheese pesto: Greek sun-dried tomatoes, unfiltered, cold-pressed Greek olive oil, 2-year-aged hard cheese, a pinch of habanero, garlic and a squeeze of lemon. Heat untreated.

We, not here at the farm, eat this Pesto with everything. Everything everything! We pour ourselves a pint each and empty it in a week. This has been the case for several years.
Many people who have tasted it say that it tastes like chorizo ​​sausage. This pesto combines the sweetness of the tomatoes and the acidity of the lemon, the umami of the aged cheese and the fire of the habanero.
Best within 2 months from date of manufacture.