Keep it cold
Classic Basil Pesto
$12 · 6 oz
6 oz
Basil hits first, then the garlic catches up, then the salt from the 24-month Parmigiano, and the cold-pressed olive oil carries all of it. Real pine nuts, not cashews doing an impression. Six ounces, about four bowls of pasta. Stir it into hot pasta with the burner off.
- Non-GMO
- DOP Parmigiano
- Family owned
The basil, the cheese, the oil
Basil from Washtenaw County
Sungrown on a partner farm an hour west of Plymouth. Picked at dawn, crushed the same afternoon.
Parmigiano-Reggiano DOP
Aged twenty-four months. We grate it by hand. Pre-shredded cheese gets dusted with starch so it won't clump, and you can taste that.
Cold-pressed olive oil
Sicilian Nocellara, first pressing. It's peppery enough to catch at the back of your throat, which is what fresh oil does.
Seven ingredients, nothing in there to make it last.
Everything gets weighed on a scale, not eyeballed. No gums, no potato flakes, no cashews standing in for pine nuts. Read the label on the jar next to ours.
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Fresh basil
Washtenaw County
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Parmigiano-Reggiano
Aged 24 months
-
Pine nuts
Toasted daily
-
Garlic
Fresh, never dehydrated
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Extra-virgin olive oil
Sicilian Nocellara
-
Sea salt
-
Lemon
Juice and zest
Nutrition
- Serving size
- 2 tbsp (30 g)
- Calories
- 160
- Total fat
- 16 g
- Sodium
- 220 mg
- Total carbs
- 2 g
- Protein
- 3 g
4.9 out of 5 214 reviews
Three things we do with this one.
None of these are recipes. It's just what an open jar gets used for, and most of it lands on bread.
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Weeknight spaghetti
Kill the burner, then stir the pesto in with a mug of the pasta water.
See the recipe -
Ricotta toast
Spread the ricotta thick, then lay a line of pesto down the middle. Crack pepper over it.
See the recipe -
Grain bowl drizzle
Spoon it over warm farro and roast carrots, then break a soft-boiled egg over the top.
Where it all comes from, and when it was made.
Four things people ask about before they buy. Parma, Washtenaw County, Sicily, and the date on the jar.
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DOP Parmigiano
Aged 24 months in Parma. The only cheese in the jar.
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Michigan grown
Basil sourced from our Washtenaw County partner farm, picked at dawn.
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Cold-pressed
Sicilian Nocellara olive oil, first pressing only.
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Small batch
Every jar coded and dated by the batch it came from.
The jar lives in the cooler, not the pasta aisle.
It has to stay cold, so we don't mail it. Look in the cold case at your grocer, usually near the fresh pasta. Not the sauce aisle. Tell us which store you want it in.
Stocked at your kitchen store
We're in a growing list of independent grocers. Find the jar nearest you.