ORGANIC Pesto Trio

This set consists of three of our popular pestos in a 110 g jar: walnut, cherry tomato and cashew pumpkin seed pesto. We produce our pestos in small batches. In this way, the taste and high quality are preserved in the best possible way.

Italian hard cheese of the Parmigiano Reggiano variety with its charismatic aroma forms the basis of our three pesto varieties. The large blocks of Parmesan are broken up by hand in our factory and carefully chopped. As a passionate cook, company founder and food technologist Werner Baensch is also the developer of our popular pestos in three flavors.

Walnut pesto

This pesto combines crunchy fresh walnuts from sustainably managed organic plantations, Italian hard cheese (Parmigiano Reggiano) and delicious walnut oil. It is rounded off with the Mediterranean herbs oregano, basil, rosemary, thyme, marjoram and spices. Chili provides a delicious, spicy note. The pesto is ideal as a sandwich spread, with mozzarella and with pasta. It also enhances salads. Mix one to two teaspoons of pesto with walnut oil and a mild vinegar and pour over the salad.

Cherry tomato pesto

Our organic cherry tomato pesto with dried cherry tomatoes, delicious Parmesan cheese and fine cashew nuts is hearty and spicy. The pesto is rounded off with Italian spices. The herbs oregano, basil, rosemary, thyme and marjoram underline the delicate taste of the pesto and transport you to Mediterranean cuisine. It is perfect on pizza, sandwiches or baguettes. The pesto is also delicious as an ingredient in salads and with meat and vegetable dishes.

Cashew pumpkin seed pesto

Our spicy and hearty organic cashew and pumpkin seed pesto is made from hand-picked cashew and pumpkin seeds, aromatic Parmesan cheese, spicy roasted onions and a fruity hint of apple. Roasted pumpkin seed oil gives it an extraordinary flavor. This unusual pesto variant with a local flair not only tastes delicious with pasta or as a spread. It also scores highly in hearty German dishes, for example when used to refine mashed potatoes or potato salad.

Pesto: Italian origin

The name pesto is derived from the Italian "pestare", meaning "to mash", and refers to an uncooked sauce made from finely grated, ground or mashed ingredients such as nuts, cheese, herbs, spices and oil. There are said to have been predecessors in ancient Rome.

Pesto is a classic of Italian cuisine. It originates from the Italian region of Liguria. Probably the best-known version of pesto is pesto genovese, invented in Genoa. The ingredients: Basil, parmesan, pine nuts, olive oil, garlic and salt.

Pesto and its spelling

Pesto can be used as a neuter or masculine noun. The masculine form "der Pesto" corresponds to the article in Italian "il pesto". In German, however, the neutral form "das Pesto" predominates. The plural "die Pestos" is also common, whereas in Italian the term "Pesti" is used.

Information on the nutritional values of the pestos contained in the set can be found on the page of the respective product: walnut pesto, cherry tomato pesto and cashew pumpkin seed pesto.

Pesto is ideal when things need to be done quickly in the kitchen: Simply mix it with freshly cooked, hot pasta as desired, grate some Parmesan over it and you're done. In addition to its classic function as a pasta sauce, pesto is also great on pizza, sandwiches, baguettes and in salads and stir-fries.

Please keep refrigerated and ensure that the pesto is always covered with oil. Once opened, store in the fridge at approx. 7 °C and use the pesto within a week.