Maro’ is the forgotten pesto of the Italian Riviera. A maro' can be used in a number of ways and it always signifies the arrival of spring and summer. Spread on a crostini to make a bruschetta, served with roasted or boiled red meats or twirled with your favorite pasta shape. This once a year chunky sauce features crisp, summer garlic scapes blended with spicy organic olive oil, farm grown tarragon, basil, parsley and chives, and lots of lemon and a touch of single origin silk chilis make this Maro' your new favorite sauce!
Keep frozen or thaw and use within a few days.
