Basil pesto,
made at a
kitchen table
in Plymouth.
Christen makes it Tuesdays and Fridays, eight jars at a time, and drives it to the shops herself.
Classic Basil Pesto
Basil hits first, then the garlic catches up, then the salt from the Parmigiano, and the olive oil carries all of it. Real pine nuts, not cashews doing an impression. Stir it into hot pasta, burner off.
- Batch size
- Small, twice weekly
- Shelf life
- 21 days once it's open
- Allergen note
- Tree nuts, dairy
Weeknight to Sunday dinner
All of these start with one jar. Save a mug of the pasta water before you drain it (the starch is what makes the pesto cling to the noodles instead of sliding off).
We’re in the cold case, not the pasta aisle.
It's refrigerated, so there's no mail order yet. Look in the cold case at your grocer, usually near the fresh pasta. Not the sauce aisle. Small stores sell out, so call first.