[schema type=”recipe” name=”Basil Pesto” author=”Pesto Princess” image=”https://pesto.co.za/wp-content/uploads/2014/08/PestoPrincess_Basil.jpg” ][schema type=”recipe” name=”Basil Pesto” author=”Pesto Princess” pubdate=”2014-11-01″ image=”https://pesto.co.za/wp-content/uploads/2014/08/PestoPrincess_Basil.jpg” description=”Basil pesto goes with anything and everything from pizzas to paninis, from a simple cheese and tomato sandwich to chicken dishes, and from salads to soups.” yield=”130 g glass jar” ingrt_1=”Vegetable oil (canola seed and/or sunflower seed)” ingrt_2=”Fresh basil (30%)” ingrt_3=”Pecorino cheese (cow’s milk, calcium chloride, microbial enzymes, preservative (lysozyme [egg]), non-animal rennet, starter cultures, salt)” ingrt_4=”Cashews” ingrt_5=”Almonds” ingrt_6=”Salt” ingrt_7=”Fresh garlic” ingrt_8=”Ascorbic acid” ingrt_9=”Citric acid” instructions=”Dilute it Our green pesto sauces are thick and concentrated, so dilute them with 30 ml boiling water and 30 ml olive oil before adding to your dish. Freeze it Spoon pesto into ice cube trays, and once frozen, store in a ziplock bag, for portioning out as needed. The whole jar can also be stored in the freezer without cracking. Store it Keep our fresh pesto in the fridge. Always. If your fridge is not that cold, rather store in the freezer to prolong the shelf life. Keep it clean Always use a clean spoon when serving your pesto to avoid contamination. Keep it green Pesto naturally darkens when it comes into contact with oxygen, so you can cover with a little olive oil each time you use it. Rather than discard the darkened pesto, simply stir it into the rest of the jar, and it won’t be noticeable.” ]
Pesto Sauces
Basil Pesto
the classic
Basil pesto goes with anything and everything from pizzas to paninis, from a simple cheese and tomato sandwich to chicken dishes, and from salads to soups.
Ingredients Vegetable oil (canola seed and/or sunflower seed), fresh basil (30%), pecorino cheese (cow’s milk, calcium chloride, microbial enzymes, preservative (lysozyme [egg]), non-animal rennet, starter cultures, salt), cashews, almonds, salt, fresh garlic, ascorbic acid, citric acid
Allergens Tree nuts, cow’s milk, egg
Weight 130 g glass jar
Shelf life 35 days from date of manufacture, indicated with use by date on the product
Storage Keep refrigerated <5°C. Suitable for freezing
This product is Halaal certified
Click here to download the Nutritional Information PDF
- Add to muffin mix or bread dough for a savoury twist
- Drizzle over your favourite breakfast eggs to add a touch of herbs and cheese
- Mix with softened butter and spread on a baguette for a fresh take on garlic bread
Dilute it
Our green pesto sauces are thick and concentrated, so dilute them with 30 ml boiling water and 30 ml olive oil before adding to your dish.
Freeze it
Spoon pesto into ice cube trays, and once frozen, store in a ziplock bag, for portioning out as needed. The whole jar can also be stored in the freezer without cracking.
Store it
Keep our fresh pesto in the fridge. Always. If your fridge is not that cold, rather store in the freezer to prolong the shelf life.
Keep it clean
Always use a clean spoon when serving your pesto to avoid contamination.
Keep it green
Pesto naturally darkens when it comes into contact with oxygen, so you can cover with a little olive oil each time you use it. Rather than discard the darkened pesto, simply stir it into the rest of the jar, and it won’t be noticeable.
Your basil pesto is the best in the WORLD.
~ Gregory de Mink
I love your Basil Pesto so much, I went and bought a big tub from the Neighbourgoods Market and eat it straight from the tub!
~ Amanda Smith
I love, looooooooove your Basil Pesto! I travel to the Braamfontein Market on Saturdays just to get my batch.
~ Sharon Sunshine Earthchild
