with feta & olives
There’s actually no such thing as Greek Pesto. We simply asked ourselves what Greek cooks would have put in a pesto if they had invented it, and set about creating this ‘fantasy’ pesto. It is preferred by some of our #loyalroyals, since it is Kosher (Milchik).
Ingredients Vegetable oil (canola seed and/or sunflower seed), fresh basil, feta cheese (14%) (milk solids, salt, non-animal rennet, cheese cultures), olives (10%) (olives, salt, acetic acid), cashews, almonds, blue mould cheese (pasteurised Jersey milk, salt, cheese cultures, non-animal rennet), fresh dill, lemon juice, salt, fresh garlic, ascorbic acid, herbs, spices, citric acid
Allergens Tree nuts, cow’s milk
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 and Kosher (Milchik) certified
Click here to download the Nutritional Information PDF
- Mix in with meatloaf before baking
- Toss through boiled baby potatoes and lose the mayo
- Spread over your linefish and bake for 20 minutesl
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.
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.
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.
I love the taste.
~ Shantha Steenkamp
I am very addicted to the sweet basil pesto in particular…but love all of the flavours!!
~ Chiara Blundell, Western Cape
… in my opinion, nobody makes better pesto than you do!
~ Marlene Miles, Western Cape