Pesto: The Essence of Summer

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Featuring Grilled Pesto Rubbed Chicken and Pesto Shrimp Pizza

To any epicurean, pesto is the essence of summer in a jar, a delight to the senses in smell, taste, sight, and texture. Pesto originated in Genoa, in Italy, in the region of Liguria, as a way of enjoying summer’s fresh herbs long after the harvest. Di Bruno Bros. Pesto sauce is made in Italy, from 100% fresh Italian ingredients. As soon as you crack open a jar, your senses whisk you away to a sunny, breezy summer day, with the fresh scent of basil riding on the wind. We hope these Pesto recipes help you enjoy a last hurrah of summer…all year long.

Shrimp Pesto Pizza


  • Pizza Dough
  • 1 1/2 cup of fresh pesto
  • 30 sauteed jumbo shrimp
  • 1 cup grated Parmigiano Reggiano Cheese
  • 8 oz. ball of Di Bruno Bros. mozzarella cheese, torn into pieces
  • 4 tsp smoked paprika


  1. Preheat the oven to 400 degrees
  2. Use your favorite pizza dough recipe or buy one premade. Roll out to 1/5 inch – thin crust.
  3. Spread the pesto over the dough
  4. Top with the sautéed shrimp. We like to sautee our shrimp with lemon, garlic, salt and pepper, but please be creative…it’s your pizza!
  5. Evenly sprinkle the grated Parmigiano Reggiano over the pizza
  6. Drop pieces of your torn mozzarella over the pizza in between your shimp
  7. Sprinkle the paprika over your pizza
  8. Bake in the middle of your oven (preferably on a preheated pizza stone) for 15 minutes or until golden brown and bubbly.
  9. Carefully remove and enjoy!

Grilled Pesto Rubbed Chicken


  • 1 whole chicken (3-4 lbs) cut into pieces (leg, thigh, breast)
  • 3/4 cup Di Bruno Bros. Pesto
  • Kosher salt and freshly ground black pepper, to taste
  • Olive oil (for brushing the grill and chicken)


  1. Brush the grill slats with olive oil and Preheat the grill to medium high.
  2. Using your fingers, slightly separate the chicken skin from the meat. Stuff the space between the skin and meat with pesto.
  3. Generously salt and pepper the chicken
  4. Cook on the grill for 25 minutes turning only once.
  5. Rub chicken skin with remaining pesto and cook 5 minutes more.
  6. Tent the chicken with foil and let rest for 15 minutes.
  7. While the chicken is resting, plate a green salad or simple antipasti with Italian bread.
  8. Serve the chicken with a salad or antipasti and some crusty bread. Enjoy!