{"title":"Pesto","description":"\u003ch2\u003ePesto: green, red and nutty seasoning pastes in a jar\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePesto\u003c\/strong\u003e is an uncooked seasoning paste made from herbs or vegetables, nuts or seeds, and oil, often supplemented with hard cheese and garlic. The name comes from the Italian \"pestare,\" to crush, because originally everything was ground in a mortar. Here, you will find pesto made from basil and wild garlic, wild herbs, sun-dried tomatoes, walnuts, mushrooms, and truffles.\u003c\/p\u003e\n\u003ch2\u003eFrom Pesto Genovese to wild garlic pesto\u003c\/h2\u003e\n\u003cp\u003eThe prototype of all green pestos comes from Genoa. A \u003cstrong\u003ePesto Genovese\u003c\/strong\u003e following the recipe of the Ligurian Pesto Consortium requires seven ingredients: Basilico Genovese, a small-leaf basil with a protected designation of origin, plus extra virgin olive oil, Parmigiano Reggiano or Grana Padano, Pecorino, pine nuts, garlic, and salt. Jars containing cashews, sunflower seeds, or other oils are unique recipes and are therefore called basil pesto or pesto \"alla genovese.\"\u003c\/p\u003e\n\u003cp\u003eA \u003cstrong\u003ePesto Rosso\u003c\/strong\u003e relies on sun-dried tomatoes instead of basil. They provide sweetness, acidity, and a concentrated, slightly smoky note; almonds, cashews, or sunflower seeds make it creamy. In German-speaking countries, \u003cstrong\u003ewild garlic pesto\u003c\/strong\u003e has become a springtime classic: the wild leaves smell of garlic and result in a bold, savory pesto.\u003c\/p\u003e\n\u003ch3\u003eWild herbs, nuts, mushrooms, and truffles\u003c\/h3\u003e\n\u003cp\u003eSmall artisanal producers go even further, stirring up pesto from goutweed and cress, stinging nettle and arugula, or spruce tips. Nut pestos focus on walnuts and taste mild and well-rounded. Mushroom and truffle pestos made from button mushrooms, porcini, and summer truffles are earthy and intense. This category also includes two close relatives that you can use just like pesto: a porcini mushroom pâté with truffles and a white truffle cream with Caciocavallo.\u003c\/p\u003e\n\u003ch2\u003eOur pesto artisans\u003c\/h2\u003e\n\u003cp\u003eMost of the jars come from \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell g'machts\u003c\/a\u003e in Weiler in the Allgäu region. There, every pesto is cold-stirred by hand using sunflower seeds and olive oil; all varieties are vegan. Our top seller is the \u003ca href=\"\/en\/products\/tannenspitzen-bio-pesto\"\u003eorganic spruce tip pesto\u003c\/a\u003e with Asian salad greens, apricot, and a hint of the forest. The \u003ca href=\"\/en\/products\/basilikum-zitronenmelisse-bio-pesto\"\u003eorganic basil and lemon balm pesto\u003c\/a\u003e is mild and contains no garlic, while the \u003ca href=\"\/en\/products\/bio-wilder-baerlauch-pesto\"\u003eorganic wild garlic pesto\u003c\/a\u003e made from wild-harvested ingredients is spicy and pungent.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei\u003c\/a\u003e from Reigersberg near Ilz in Styria makes their pestos by hand. The \u003ca href=\"\/en\/products\/walnusspesto\"\u003ewalnut pesto\u003c\/a\u003e with hard cheese is very popular—nutty and creamy—and they also offer a basil pesto and a red tomato pesto, both made with cashew nuts.\u003c\/p\u003e\n\u003cp\u003eThe pastes from \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium\u003c\/a\u003e originate from Molise, Italy, all made with their own olive oil: the vegan \u003ca href=\"\/en\/products\/trueffelpesto-50g\"\u003etruffle pesto\u003c\/a\u003e made from button mushrooms and 5% summer truffles, the porcini pâté with truffles, and the white truffle cream, each available in a 50g jar for sampling and a 90g jar to stock up.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos\u003c\/a\u003e from Dohr on the Moselle comes close to the classic: their \u003ca href=\"\/en\/products\/basilikum-pesto-mit-pinienkernen\"\u003ebasil pesto with pine nuts\u003c\/a\u003e consists of 46% basil, with Pecorino and cashews. They also offer a tomato pesto with almonds, a bright lemon pesto with walnut and sage, and a spicy pesto made from green chilies.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e mill from Boffzen stirs their organic pestos according to the recipes of founder Werner Baensch, such as the \u003ca href=\"\/en\/products\/walnuss-pesto\"\u003ewalnut pesto\u003c\/a\u003e with cold-pressed walnut oil from their own production, in addition to cherry tomato and cashew-pumpkin seed pesto. \u003ca href=\"\/en\/collections\/hersteller-taiga-naturkost\"\u003eTAIGA Naturkost\u003c\/a\u003e from the Palatinate combines wild garlic with Siberian cedar nuts in their \u003ca href=\"\/en\/products\/sibirisches-waldpesto-bio\"\u003eSiberian forest pesto\u003c\/a\u003e. And \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind\u003c\/a\u003e from Wiehl in the Bergisches Land region stirs up a creamy \u003ca href=\"\/en\/products\/steinpilz-pesto\"\u003eporcini pesto\u003c\/a\u003e with almonds and Parmigiano.\u003c\/p\u003e\n\u003ch2\u003eHow to use pesto with pasta, bread, and potatoes\u003c\/h2\u003e\n\u003cp\u003eFor pasta, calculate about two tablespoons of pesto per person. Stir it into a bowl with a splash of hot pasta water, add the drained noodles, and mix well. Pesto should remain cold: when heated, the herbs lose their color and freshness. Ribbon noodles with walnut pesto, spaghetti with wild garlic, gnocchi with basil—that's how you get dinner on the table in ten minutes.\u003c\/p\u003e\n\u003cp\u003eBeyond pasta, you can spread pesto on buttered bread or toasted ciabatta, stir it into boiled potatoes, scrambled eggs, or mashed potatoes, use it as a marinade for salmon and grilled vegetables, or mix it with quark to make a dip. A teaspoon of white truffle cream turns a simple risotto into a feast, while a spoonful of porcini pâté refines a gravy for game.\u003c\/p\u003e\n\u003ch2\u003eBuying and storing pesto correctly\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eVegan:\u003c\/strong\u003e All varieties from sell g'machts, both pestos from TAIGA, and the truffle pesto, porcini pâté, and peperoncino pesto from Wajos are vegan.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGarlic-free:\u003c\/strong\u003e Basil-lemon balm, stinging nettle-arugula, and tomato-basil from sell g'machts.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWith cheese:\u003c\/strong\u003e The walnut and basil pestos from Gruber, the pestos from Solling and Königskind, and most from Wajos contain Parmigiano, Pecorino, or hard cheese and therefore dairy.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eJar size:\u003c\/strong\u003e The 50g jars from Vitelium are suitable for sampling, the 90g jars for stocking up; the other pestos come in jars ranging from 110 to 180g.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep unopened jars in a cool, dark place. Once opened, pesto must be kept in the refrigerator; smooth the surface, cover it with a little olive oil, and always use a clean spoon. Consume within the timeframe indicated on the label.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eGoes well with pesto\u003c\/h2\u003e\n\u003cp\u003ePesto is part of our \u003ca href=\"\/en\/collections\/kategorie-kochen-geniessen\"\u003eCooking \u0026amp; Enjoying\u003c\/a\u003e category. You can find the corresponding noodles under \u003ca href=\"\/en\/collections\/kategorie-nudeln\"\u003ePasta\u003c\/a\u003e, including South Tyrolean egg ribbon noodles with porcini or lemon. If you prefer to reach for tomato sauce, check out \u003ca href=\"\/en\/collections\/kategorie-saucen\"\u003ePasta Sauces \u0026amp; Sugo\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eOrder pesto online\u003c\/h2\u003e\n\u003cp\u003eWhether it's wild garlic from the Allgäu, walnuts from Styria, or truffles from Molise: order your pesto online at Leni \u0026amp; Hans, and the jars will be in your kitchen in 1–3 days.\u003c\/p\u003e","products":[{"product_id":"basilikum-pesto","title":"Basil Pesto","description":"\u003ch2\u003eGruber's Basil Pesto. A green pesto with 26 percent basil, cashews, and hard cheese – bold, savory, and handmade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Basil Pesto\u003c\/strong\u003e is a green pesto made from olive and sunflower oil, cashews, hard cheese, and 26 percent basil, seasoned with garlic, pepper, and salt. It comes from Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria, is handmade, and comes in a 120g jar. A Styrian pesto featuring cashews instead of pine nuts.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBasil Pesto from Gruber's Fruchtzauberei\u003c\/strong\u003e is a pesto that acknowledges its origins in Liguria while still forging its own path. The word \"pesto\" comes from the Italian \u003cem\u003epestare\u003c\/em\u003e, to crush. The most famous prototype is the \u003cem\u003epesto alla genovese\u003c\/em\u003e from Genoa, where basil, pine nuts, garlic, hard cheese, and olive oil are traditionally ground in a mortar into a green paste. Gruber's Fruchtzauberei takes the same idea and adds its own flair. Instead of pine nuts, they use cashews; instead of pure olive oil, a blend of olive and sunflower oil. At 26 percent, the basil makes up a good quarter of the contents. The result is a pesto that tastes robustly of herbs with a mild, well-rounded mouthfeel.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening the jar, it smells of fresh basil and garlic. On the palate, the herb takes center stage, green and slightly peppery. The cashews provide a soft, slightly sweet nuttiness. It is gentler than the resinous note of pine nuts and makes the pesto creamy. The hard cheese provides savoriness and salt, while the garlic adds a sharpness that stays in the background. Pepper rounds it all off.\u003c\/p\u003e\n\n\u003cp\u003eThe oil blend ensures that the pesto remains smooth and easy to spread. Olive oil provides a fruity note, while sunflower oil keeps the flavor mild. As a result, the oil never dominates, allowing the basil to shine.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the other pestos from Reigersberg, this is the classic, green variety. The \u003ca href=\"\/en\/products\/walnusspesto\"\u003ewalnut pesto\u003c\/a\u003e is completely herb-free and tastes primarily of nuts. The \u003ca href=\"\/en\/products\/tomatenpesto\"\u003etomato pesto\u003c\/a\u003e is red and fruity, featuring bell peppers and oregano. If you are expecting a \u003cem\u003epesto alla genovese\u003c\/em\u003e with pine nuts, you will find a unique, milder interpretation here.\u003c\/p\u003e\n\n\u003ch3\u003eUses\u003c\/h3\u003e\n\n\u003cp\u003eThe classic use is with pasta. Cook spaghetti, linguine, or trofie, fold in a few spoonfuls of pesto, and add a splash of the pasta water. The starch in the water binds the oil and cheese into a creamy sauce. One to two tablespoons are sufficient per serving. Freshly grated hard cheese and a few basil leaves on top complete the dish.\u003c\/p\u003e\n\n\u003cp\u003eThe pesto also works well with gnocchi, tortellini, and potatoes. Boil new potatoes with the skin on, halve them, and mix with the pesto while still warm: you now have a quick side dish for fish or grilled meat. Stirred into minestrone, a spoonful of pesto adds freshness and flavor to the vegetable soup just before serving.\u003c\/p\u003e\n\n\u003cp\u003eSpread on bread, the pesto becomes a delicious topping. Spread it on a baguette, top with tomato slices and mozzarella, and toast briefly in the oven. You'll have a bread for your barbecue that is sure to be finished before the steaks and sausages. In a sandwich with chicken, arugula, and dried tomatoes, it replaces the mayonnaise.\u003c\/p\u003e\n\n\u003cp\u003eIt also pairs well with cheese. A spoonful of pesto over burrata or mozzarella with tomatoes makes for a quick appetizer. For roasted vegetables, grilled zucchini, or melanzani—as aubergines are called in Austria—add it only after cooking. Scrambled eggs and omelets also get a green, savory lift with a teaspoon of the pesto.\u003c\/p\u003e\n\n\u003cp\u003eTo keep the pesto fresh once opened, smooth the surface after each use and cover it with a thin layer of olive oil. Always use a clean spoon and return the jar to the refrigerator. When heating: only add the pesto at the very end to warm dishes so that the basil remains green and aromatic.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Whisk two tablespoons of pesto with one tablespoon of apple cider vinegar and a little oil. This creates a dressing for tomato salad, pasta salad, or grilled vegetables. With the \u003ca href=\"\/en\/products\/apfelessig\"\u003eapple cider vinegar\u003c\/a\u003e from the same producer, everything remains authentically Styrian.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto comes from a farm kitchen in Eastern Styria, where the primary focus is processing fruit. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz, surrounded by fruit trees, berries, and herbs. Its history dates back to 1860. Fruit has been grown there since the early 1990s, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber is a master fruit grower who oversees cultivation. Beatrix, a chef with a love for nature, handles the processing. In addition to jams, chutneys, and barbecue sauces, their range includes pestos. The two develop the recipes together, tasting and experimenting until the flavor is just right.\u003c\/p\u003e\n\n\u003cp\u003eWork is done by hand, following the farm's motto: \"Quality over quantity.\" For the basil pesto, this is evident in a short list of ingredients: oil, nuts, cheese, herbs, and spices—nothing else is needed. The cashews give the recipe its own signature style from the Styrian farm kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom?\u003c\/h3\u003e\n\n\u003cp\u003eThe basil pesto is for everyone who loves to cook quickly and well. It fits perfectly into an after-work routine when pasta needs to be on the table in ten minutes. And it is ideal for a barbecue when the bread needs a little extra flavor. For families, it is a reliable pantry staple for busy evenings. The jar also makes a great small gift, for example, combined with a pack of high-quality pasta.\u003c\/p\u003e\n\n\u003cp\u003eThose who like to keep various pestos on hand can combine it with the walnut and tomato pestos from the same kitchen. You can find more varieties from other producers in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. All jars from Reigersberg can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pesto contains cashews and hard cheese, i.e., nuts and dairy. It is not suitable for vegans or those with nut allergies.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA green basil pesto with cashews from Eastern Styria—for pasta, grilled bread, and quick evening meals.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548010979660,"sku":"043GRU0001","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/basilikum-pesto-1.png?v=1778853240"},{"product_id":"walnusspesto","title":"Walnut pesto","description":"\u003ch2\u003eGruber's Walnut Pesto. Nut pesto made from walnuts, hard cheese, and olive oil – nutty, savory, handmade in Styria.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Walnut Pesto\u003c\/strong\u003e is a nut pesto made from walnuts, hard cheese, and a blend of olive and sunflower oil, seasoned with garlic, pepper, and salt. It comes from Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria, is handmade, and comes in a 120g jar. A pesto entirely without herbs, where the walnut takes center stage.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWalnut Pesto from Gruber's Fruchtzauberei\u003c\/strong\u003e is our most popular jar from Reigersberg. The reason is simple: it tastes like autumn and yet fits perfectly all year round. The term \"pesto\" comes from Liguria and is derived from the Italian *pestare*, meaning to crush. It refers to a paste made by grinding a few ingredients together. Most people are familiar with green pesto made with basil. This one follows a different path. It contains no herbs and focuses on the walnut, accompanied by hard cheese, oil, and garlic. This makes it closer to the Ligurian walnut sauce than the green classic from Genoa. For the kitchen, this means: a pesto that pairs just as well with pasta as it does with cheese, salad, and oven-roasted vegetables.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening the jar, a warm, nutty aroma rises. On the palate, the walnut appears first with its typical, slightly tart note. The hard cheese provides savoriness and a touch of salt, while the garlic adds a mild pungency. Pepper gives the whole thing a little kick in the finish.\u003c\/p\u003e\n\n\u003cp\u003eThe oil blend of olive and sunflower oil makes the pesto smooth. Olive oil provides a fruity base note, while sunflower oil keeps everything mild, letting the walnut take the lead. The consistency is creamy and easy to stir in or spread on bread.\u003c\/p\u003e\n\n\u003cp\u003eIt is precisely the tart side of the walnut that makes this pesto particularly versatile. It pairs just as well with sweet flavors like pear and honey as it does with robust ones like blue cheese and mushrooms. Compared to the green \u003ca href=\"\/en\/products\/basilikum-pesto\"\u003eBasil Pesto\u003c\/a\u003e, it is earthier and nuttier. The Basil Pesto relies on herbs and cashews, whereas this jar is all about the nut. If you are looking for the fresh, green note of basil, go for its sister product.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor pasta, the nut pesto is a quick companion. Boil tagliatelle, penne, or filled ravioli, add two tablespoons of pesto per serving, and loosen it with a splash of pasta water. This creates a creamy sauce that clings to the noodles. A few coarsely chopped walnuts and freshly grated cheese on top round off the plate.\u003c\/p\u003e\n\n\u003cp\u003eIn autumn, the pesto goes well with everything that comes out of the oven. Roast pumpkin wedges, beetroot, or carrots with oil and salt. Just before serving, drizzle a few spoonfuls of pesto over them. A spoonful also adds a nutty accent to sautéed mushrooms, gnocchi with sage butter, or pumpkin risotto.\u003c\/p\u003e\n\n\u003cp\u003eOn a cheese board, the pesto pairs well with blue cheese, aged mountain cheese, and goat cheese. Serve with pear slices, grapes, and fresh bread. In salads, it works as a base for a dressing. Stir a teaspoon of pesto smooth with vinegar, oil, and a pinch of salt and pour it over chicory, lamb's lettuce, or a salad with pear and goat cheese.\u003c\/p\u003e\n\n\u003cp\u003eSpread on bread and toasted briefly, it becomes a warm snack. Spread a baguette with pesto, add a few slices of cheese on top, and bake it in the oven until the cheese melts. The bread is a great addition to a barbecue, a soup, or simply a glass of wine in the evening.\u003c\/p\u003e\n\n\u003cp\u003eIn an opened jar, the pesto stays fresh longer if you smooth the surface after each use and cover it with a little olive oil. Always use a clean spoon and put the jar back in the refrigerator. Add the pesto to warm dishes only at the end so that the cheese and nut retain their aroma.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Fill halved pears with a spoonful of pesto and some crumbled blue cheese and bake them in the oven for ten minutes. Served warm, they are a quick appetizer that looks like more effort than it actually is.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto comes from a farm kitchen in Eastern Styria, where fruit is otherwise the primary focus. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz, surrounded by fruit trees, berries, and herbs. The roots of the farm date back to 1860. In the early 1990s, it was converted to fruit farming, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber is a master fruit grower and takes care of the cultivation of the fruit varieties. Processing is done by Beatrix, who is a chef. Their kitchen produces jams, chutneys, barbecue sauces, and pestos, including basil, tomato, and walnut. The two develop new recipes together by tasting and experimenting until the flavor is just right.\u003c\/p\u003e\n\n\u003cp\u003eIt is handmade, true to the motto \"quality over quantity.\" For this pesto, that means a short ingredient list with nuts, cheese, oil, and spices, where every ingredient has its purpose.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe walnut pesto is for everyone who loves nuts and is looking for a pesto that tastes different from the green variety. It suits people who like to cook with pumpkin, mushrooms, and pears in autumn, and for anyone who wants to add something special to their cheese board. It is a reliable staple for the quick after-work dinner.\u003c\/p\u003e\n\n\u003cp\u003eThe jar makes a great gift, perhaps paired with a piece of mountain cheese or a package of fresh pasta. Those who like to have several varieties at home can combine it with the Basil Pesto and the \u003ca href=\"\/en\/products\/tomatenpesto\"\u003eTomato Pesto\u003c\/a\u003e from the same kitchen. You can find more varieties from other producers in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. All jars from Reigersberg can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pesto contains walnuts and hard cheese, i.e., nuts and milk. It is not suitable for those who eat a vegan diet or are allergic to nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA nutty walnut pesto from Eastern Styria – for pasta, roasted pumpkin, and the cheese board with pear.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548011012428,"sku":"043GRU0002","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/walnusspesto-1.png?v=1778853242"},{"product_id":"tomatenpesto","title":"Tomato pesto","description":"\u003ch2\u003eGruber's Tomato Pesto. Red pesto with cashew nuts – savory, summery, with garlic and oregano.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Tomato Pesto\u003c\/strong\u003e is a red pesto from the \"Fruchtzauberei\" (Fruit Magic) in Reigersberg near Ilz in Eastern Styria. Tomatoes, cashew nuts, olive and sunflower oil, plus garlic, bell pepper, oregano, and pepper. 120 g in a jar, for pasta, bread, and barbecues. No cheese, no preservatives, no artificial colors.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Tomato Pesto\u003c\/strong\u003e comes from a region where the landscape is characterized more by apples than tomatoes. Eastern Styria is orchard country, and the Fruchtzauberei is actually known for jams and chutneys. That makes this jar all the more surprising: a red pesto, savory and Mediterranean, which works as naturally in the kitchen as a pesto from Liguria. The difference lies in the ingredients. Instead of pine nuts, it contains cashew nuts, which are mild and creamy. Cheese is not on the ingredient list; instead, bell pepper and oregano guide the pesto toward a summer garden profile. This makes it more versatile than the name suggests. It has been one of our most popular products from Reigersberg for years and, for many customers, their introduction to the Fruchtzauberei range.\u003c\/p\u003e\n\n\u003ch3\u003eTomato, garlic, oregano, and a creamy nutty note\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto tastes of tomato and herbs, with a distinct spice from garlic and pepper. The oregano provides the aroma you know from pizza and tomato salad. Bell pepper adds a mild, slightly sweet depth, and a pinch of sugar rounds off the acidity of the tomatoes.\u003c\/p\u003e\n\n\u003cp\u003eThe cashew nuts give the pesto body. They taste mild and slightly sweet and make the consistency creamy. The oil, a blend of olive and sunflower oil, binds everything together and carries the aromas. The sunflower oil takes some of the bitterness out of the olive, so the tomato remains in the foreground.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the Basil Pesto and the Walnut Pesto from the same house, the tomato pesto is the spiciest and warmest. The two green pestos rely on herbs or nuts and hard cheese, while the red one relies on tomato, garlic, and bell pepper. Those expecting the salty, cheesy aroma of a Pesto alla Genovese will find a different, fruitier direction here.\u003c\/p\u003e\n\n\u003cp\u003eNote for allergy sufferers: The pesto contains cashew nuts, i.e., tree nuts.\u003c\/p\u003e\n\n\u003ch3\u003ePasta, baguette, grilled vegetables: the pesto for quick evenings\u003c\/h3\u003e\n\n\u003cp\u003eThe quickest route is via pasta. Cook spaghetti, penne, or trofie, save a cup of pasta water, and stir two to three tablespoons of pesto with some pasta water in a bowl until smooth. Then add the drained pasta, toss, and serve. The pasta water makes the sauce creamy and ensures that the pesto clings to every noodle.\u003c\/p\u003e\n\n\u003cp\u003eIt also belongs on bread. Spread the pesto on a sliced baguette and put it briefly in a hot oven. After a few minutes, the bread is crispy and smells of garlic. This works as a side dish for barbecues, soup, or simply with a glass of wine in the evening.\u003c\/p\u003e\n\n\u003cp\u003eWhen grilling, the pesto is useful in many places. As a marinade for zucchini, bell peppers, and eggplant, stir it with a little oil. Spread on chicken breast or pork tenderloin, it forms a savory crust. A spoonful on a piece of feta, wrapped in aluminum foil and placed on the grill, makes a quick appetizer.\u003c\/p\u003e\n\n\u003cp\u003eAs a dip, stir a tablespoon of pesto into 200 g of quark or cream cheese. Seasoned with salt and pepper, it pairs well with raw vegetables, baked potatoes, and bread. On a sandwich with mozzarella and arugula, the pesto replaces butter. And add a spoonful to tomato soup only when serving, so that the aroma remains fresh.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Instead of tomato sauce, spread the pesto on a pizza base, top with mozzarella and arugula, and bake until hot. The pesto adds both sauce and spice in one step.\u003c\/p\u003e\n\n\u003cp\u003eKeep the jar in the refrigerator after opening. A thin film of oil on the surface keeps the pesto fresh. Always use a clean spoon for portioning, and the jar will remain appetizing down to the last bit.\u003c\/p\u003e\n\n\u003ch3\u003eA pesto from the fruit kitchen in Reigersberg\u003c\/h3\u003e\n\n\u003cp\u003eBehind the pesto is Gruber's Fruchtzauberei, a small family business in Reigersberg near Ilz in Eastern Styria. The farm's history began in 1860, and fruit growing with a focus on apples followed in the early 1990s. As a master fruit grower, René Gruber takes care of the fruit varieties. Beatrix is a chef and processes fruit and vegetables in the Fruchtzauberei.\u003c\/p\u003e\n\n\u003cp\u003ePesto has been part of the range for years, alongside jams, chutneys, syrups, barbecue sauces, and fruit ragouts. That a fruit manufacturer also makes pesto fits their own description: The Fruchtzauberei sees itself as a manufactory for the processing of fruit, vegetables, and flowers. As a chef, Beatrix is the one who turns the ingredients into a dish in a jar. The recipes are created through joint tasting and experimentation until the flavor is right.\u003c\/p\u003e\n\n\u003cp\u003eEverything is made by hand. Their motto is \"Quality over quantity.\" The products are sold in the farm shop in Reigersberg, in selected stores, and through us.\u003c\/p\u003e\n\n\u003ch3\u003eFor after-work cooks, barbecue fans, and bread lovers\u003c\/h3\u003e\n\n\u003cp\u003eThis pesto is for anyone who wants something good on the table in ten minutes in the evening. It is perfect for families with pasta lovers, for barbecues in the garden, and for anyone who likes to eat bread with something savory. As a small gift, it is a pleasant surprise because hardly anyone expects a tomato pesto from Styria.\u003c\/p\u003e\n\n\u003cp\u003eFor the green version, there is the \u003ca href=\"\/en\/products\/basilikum-pesto\"\u003eBasil Pesto\u003c\/a\u003e; for a nutty one, the \u003ca href=\"\/en\/products\/walnusspesto\"\u003eWalnut Pesto\u003c\/a\u003e. You can find all products from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e, and further varieties from other manufacturers in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for people with an allergy to cashew nuts or other tree nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA red pesto with tomato, cashew, and oregano from Eastern Styria – for pasta on Tuesday and baguette from the grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548029657420,"sku":"043GRU0003","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tomatenpesto-2.png?v=1778853416"},{"product_id":"basilikum-zitronenmelisse-bio-pesto","title":"Organic Basil Lemon Balm Pesto","description":"\u003ch2\u003esell g'machts Organic Basil and Lemon Balm Pesto. A green herb pesto from the Allgäu region with 28 percent basil and lemon balm – cold-stirred, vegan, and garlic-free.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Organic Basil and Lemon Balm Pesto\u003c\/strong\u003e is a green herb pesto made from organic olive oil, 28 percent basil, sunflower seeds, white wine vinegar, and 4 percent lemon balm, seasoned with rock salt and pepper. Katja Will and her team stir it by hand in Weiler in the Allgäu region using a cold-processing method; 110 g per jar. No cheese, no nuts, no garlic – a vegan pesto that tastes like summer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Basil and Lemon Balm Pesto by sell g'machts\u003c\/strong\u003e is the mild, fresh variety among the Allgäu herb pestos. The word pesto comes from the Italian \"pestare,\" meaning to crush, and refers to an uncooked herb sauce. In Weiler in the Allgäu, it is turned into a jar using basil from regional organic market gardens. The lemon balm provides the lemony freshness that would otherwise require lemon zest. The producer describes the pesto as a summer dream that evokes warm days even during the colder months. Because it contains no garlic, it remains light and pairs well with fish, breakfast toast, and on days when you have appointments afterward.\u003c\/p\u003e\n\n\u003ch3\u003eBasil up front, lemon balm behind, olive oil as a carrier\u003c\/h3\u003e\n\n\u003cp\u003eWhen you open it, it smells of fresh basil—green and slightly peppery. On the palate, you first taste the herbs, then the lemon balm with its bright, lemony note, which loosens up the basil rather than overpowering it. The sunflower seeds provide a soft, slightly nutty base and make the pesto creamy. The white wine vinegar provides a subtle acidity that balances the olive oil, while rock salt and pepper round it out.\u003c\/p\u003e\n\n\u003cp\u003eThe pesto is stirred cold, which is why the herbs taste as they do when they come from the patch: fresh, green, and a little spicy. The color is a light green, and the consistency is coarse and spreadable, with visible pieces of herbs. Compared to the \u003ca href=\"\/en\/products\/bio-wilder-baerlauch-pesto\"\u003eOrganic Wild Garlic Pesto\u003c\/a\u003e from the same kitchen, this jar is the milder variety. If you are expecting a strong garlic pesto, you are better off with that one. Here, the basil carries the flavor, the lemon balm brings the freshness, and it leaves a light, summery aftertaste.\u003c\/p\u003e\n\n\u003ch3\u003eFor pasta, on bread, with salmon\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is, and remains, pasta. Boil spaghetti, penne, or tagliatelle, stir in two tablespoons of pesto per serving, and add a splash of pasta water so the oil and herbs bind into a sauce. Add the pesto to the pasta only after the pot has been removed from the heat. This keeps the basil green and fresh, as heat would alter the flavor. It works just as well with gnocchi, rice, potatoes, and steamed vegetables.\u003c\/p\u003e\n\n\u003cp\u003eThe producer specifically recommends this jar for fish, such as salmon. A spoonful on the fillet after frying, served with potatoes and salad, and dinner is on the table in twenty minutes. Spread on bread and topped with tomato and mozzarella, a baguette or ciabatta becomes a quick lunch. A teaspoon in scrambled eggs, on whole-grain bread for breakfast, or mixed with cream cheese as a dip: this is an everyday pesto where a single spoonful is enough to perfectly season a simple dish.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the pesto keeps in the refrigerator for 14 days, according to the producer. Always use a clean spoon, smooth the surface, and add a thin film of olive oil on top to keep the color fresh for longer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Bake thin pancakes or crepes, spread them with the pesto, roll them up, and slice them into rounds. On a bed of lettuce with a few tomatoes, this makes for a light summer dinner, which is how the producer suggests serving it.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the sell g'machts kitchen in Weiler in the Allgäu\u003c\/h3\u003e\n\n\u003cp\u003esell g'macht is the Allgäu dialect for \"handmade,\" and that is exactly how Katja Will’s small workshop operates. In the sell g'machts kitchen in Weiler in the Allgäu, the pestos are made by hand, in organic quality, using herbs that come from their own wild gathering and from regional organic market gardens. The basil is grown by three partner farms: the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hechelfurt farm near Meckenbeuren. Processing usually takes place the day after harvest, often the very same day.\u003c\/p\u003e\n\n\u003cp\u003eAll pestos from Weiler are made without heat treatment, using extra virgin organic olive oil and white wine vinegar from the organic supplier Byodo. The sunflower seeds come from Rapunzel in Legau, and the rock salt from Bickelbacher. The flavor comes solely from the ingredients; the producer omits all additives and preservatives. The organic control number DE-ÖKO-006 can be found on every jar.\u003c\/p\u003e\n\n\u003cp\u003eSince December 2022, there has been a factory shop right next to the kitchen where you can sample all the varieties. If you are traveling through the Allgäu, you can pick up a few jars there. For everyone else, you can find the pestos with us.\u003c\/p\u003e\n\n\u003ch3\u003eFor quick dinners, fish lovers, and anyone who avoids garlic\u003c\/h3\u003e\n\n\u003cp\u003eThe Organic Basil and Lemon Balm Pesto is the jar for quick evenings. The pasta is ready in ten minutes and still tastes like something special. It fits well in households where garlic is an issue, whether because of children, colleagues the next morning, or simply because it sits too heavily on the stomach. As for fish, it is the variety the producer recommends themselves. As a gift, paired with a pack of good pasta, the 110-g jar from the Allgäu is more thoughtful than a bottle of wine.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer something spicier, try the \u003ca href=\"\/en\/products\/allgaeuer-bio-kraeuterpesto\"\u003eAllgäuer Organic Herb Pesto\u003c\/a\u003e with arugula and garlic. All jars from Weiler can be found on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other varieties from different producers in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. According to the producer, the ingredient list is free of cheese, nuts, and other mandatory allergens; the seeds in the pesto are sunflower seeds. This jar is not suitable for those who have a pesto with Parmesan and pine nuts in mind – it tastes greener and lighter.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBasil and lemon balm from the Allgäu, cold-stirred and vegan – the mild herb pesto for pasta, salmon, and quick evening snacks.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089000268,"sku":"043SEL0001","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/basilikum-zitronenmelisse-bio-pesto-1.png?v=1778854001"},{"product_id":"bio-wilder-baerlauch-pesto","title":"Organic Wild Garlic Pesto","description":"\u003ch2\u003esell g'machts Organic Wild Garlic Pesto. Spicy, pungent wild garlic pesto from wild harvests in the Allgäu region – 29 percent wild garlic, cold-stirred, vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Organic Wild Garlic Pesto\u003c\/strong\u003e is a herb pesto made from organic olive oil, 29 percent wild-harvested wild garlic, white wine vinegar, and sunflower seeds, seasoned with rock salt and pepper. Katja Will and her team stir it by hand and cold-process it in Weiler in the Allgäu, 110 g per jar. No cheese, no nuts, no added garlic – the wild garlic alone provides the spice.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Wild Garlic Pesto from sell g'machts\u003c\/strong\u003e is our top seller from the Allgäu and the variety for anyone who loves garlic. Wild garlic is the wild relative of garlic and grows in damp deciduous forests in the spring. The producer describes it as follows: Anyone who has walked through a field of wild garlic knows how vigorously the plant shoots up from the ground. The rest of nature is still largely sleeping at that point. For this pesto, the wild garlic is harvested in the wild and cold-stirred with olive oil, sunflower seeds, and white wine vinegar. The result tastes racy, green, and distinctly like garlic, all year round, even when wild garlic season has long since passed.\u003c\/p\u003e\n\n\u003ch3\u003eRacy, green, and with the spice of wild garlic\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening, the scent of wild garlic immediately hits the nose: garlicky, spicy, and a little sharp. This impression remains on the palate but is cushioned by the sunflower seeds, which provide a soft, slightly nutty base. The white wine vinegar adds a fine acidity that keeps the pesto fresh, while the olive oil makes it well-rounded and spreadable. Rock salt and pepper remain in the background.\u003c\/p\u003e\n\n\u003cp\u003eWith 29 percent wild garlic, the pesto is robust, and the producer themselves speaks of a \"very dominant note.\" It is therefore one that shapes a dish rather than just accompanying it. Those who enjoy this will get a pesto that tastes like spring in the forest. If you prefer something milder, reach for the \u003ca href=\"\/en\/products\/basilikum-zitronenmelisse-bio-pesto\"\u003eOrganic Basil and Lemon Balm Pesto\u003c\/a\u003e from the same kitchen, which contains no garlic notes at all. In between lies the \u003ca href=\"\/en\/products\/allgaeuer-bio-kraeuterpesto\"\u003eAllgäu Organic Herb Pesto\u003c\/a\u003e with arugula, basil, and a little garlic.\u003c\/p\u003e\n\n\u003ch3\u003eFor pasta, potatoes, or on bread with butter\u003c\/h3\u003e\n\n\u003cp\u003ePasta is the easiest way. Cook spaghetti, penne, or tagliatelle, drain, fold in two tablespoons of pesto per serving, and add a splash of pasta water. Add the pesto once the pot is off the stove, as wild garlic loses its freshness when heated. It goes just as well with gnocchi, rice, and jacket potatoes that you halve while still warm and mix with a spoonful of pesto.\u003c\/p\u003e\n\n\u003cp\u003eFor grilling, the wild garlic pesto is an alternative to herb butter. A spoonful on a steak or grilled vegetables right off the grill, and the wild garlic provides the seasoning. Spread on buttered bread or mixed with cream cheese, it becomes a spread for a snack platter. In scrambled eggs, on a slice of baguette with a small salad, or spread thinly on a pancake, rolled up, and sliced. The producer lists all of these as suggestions, and every one of them works with just a single spoonful. A teaspoon in a vinaigrette turns a green salad into a wild garlic side dish that also pairs well with fish.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, the jar belongs in the refrigerator and should be consumed within 14 days according to the producer. Always use a clean spoon and cover the surface with a little olive oil to preserve the green color for longer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a tablespoon of pesto into warm potato soup or minestrone just before serving. The wild garlic replaces both garlic and herbs, giving the soup a green, spicy touch.\u003c\/p\u003e\n\n\u003ch3\u003eWild-harvested in the Allgäu, cold-stirred in Weiler\u003c\/h3\u003e\n\n\u003cp\u003eThe wild garlic for this pesto comes from their own wild collection, according to sell g'machts. This distinguishes it from the other herbs in the manufacturer's range, which are grown at three organic nurseries in the region. Processing takes place in the sell g'machts kitchen in Weiler in the Allgäu, usually the day after harvest, and often on the same day. There, Katja Will's team stirs the pestos by hand without heat treatment, ensuring the herbs taste exactly as they did when picked.\u003c\/p\u003e\n\n\u003cp\u003e\"sell g'macht\" means \"handmade\" in the Allgäu dialect, and the name says it all. The extra virgin organic olive oil and white wine vinegar come from Byodo, the sunflower seeds from Rapunzel in Legau in the Allgäu, and the rock salt from Bickelbacher. The producer omits additives and preservatives; the ingredients themselves provide all the flavor. The organic control number DE-ÖKO-006 is on the label. Because the wild garlic is wild-harvested, the producer states the organic portion of ingredients as 68 percent.\u003c\/p\u003e\n\n\u003cp\u003eSince December 2022, the manufacturer has had a factory shop directly at the kitchen in Weiler where all varieties are available for tasting. The pestos are also available in farm shops, dairies, and organic stores in the Allgäu and beyond. Those who want to see the kitchen can book a factory visit with a lecture and tasting.\u003c\/p\u003e\n\n\u003ch3\u003eFor garlic lovers, grill nights, and snacks\u003c\/h3\u003e\n\n\u003cp\u003eThe wild garlic pesto is the jar for people who enjoy a distinct garlic flavor and are looking for a pesto that defines a dish. It fits the grilling season just as well as the winter, when wild garlic is still months away in the forest. Perfect for weekend snacks, weekday pasta, or as a gift for friends who are always too late to go wild garlic picking. There is a reason it is our most frequently purchased variety from Weiler.\u003c\/p\u003e\n\n\u003cp\u003eYou can find all of the manufacturer's jars on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other varieties from different producers in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. According to the producer, the ingredient list contains no cheese, nuts, or other mandatory allergens; the seeds are sunflower seeds, and the pesto is vegan. This jar is not suitable for sensitive palates or for those avoiding garlic notes – the wild garlic is far too present for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWild-harvested wild garlic from the Allgäu, cold-stirred and vegan – the spicy, pungent herb pesto that finds its way into our shopping carts most often.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089033036,"sku":"043SEL0002","price":6.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wilder-baerlauch-pesto.png?v=1778854003"},{"product_id":"tannenspitzen-bio-pesto","title":"Organic Fir Tip Pesto","description":"\u003ch2\u003esell g'machts Pine Tip Organic Pesto. Herb pesto made from Asian greens, apricot, and pine tips – aromatic, fresh, with a hint of the forest, cold-stirred in the Allgäu region.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Pine Tip Organic Pesto\u003c\/strong\u003e is an herb pesto made from organic olive oil, Asian greens, apricots, white wine vinegar, and sunflower seeds, seasoned with lemon balm, spices, one percent pine tips, and garlic. Katja Will and her team stir it by hand and cold in Weiler im Allgäu, 110g per jar. No basil, no cheese, no nuts – a vegan pesto that tastes of the forest and a summer meadow.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePine Tip Organic Pesto by sell g'machts\u003c\/strong\u003e is the most unusual variety from the Allgäu-based manufacturer and is marked as a top pick by the producer themselves. Pesto means \"pounded\" and refers to an uncooked herb sauce. Here, Asian greens form the base instead of basil, a slightly nutty-tasting leafy vegetable grown by organic farms in the region. This is joined by apricots for fruity sweetness and lemon balm for freshness. The young pine tips contribute the typical resinous, forest note with their essential oils. The producer compares the taste to a relaxing walk in the forest, and that hits the nail on the head.\u003c\/p\u003e\n\n\u003ch3\u003eFirst fruit and lemon balm, then the pine, accompanied by nutty Asian greens\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the pesto smells both fresh and resinous. It is reminiscent of a pine branch rubbed between your fingers. On the palate, the fruity sweetness of the apricot arrives first, followed by the zesty lemon balm. Then the pine makes its presence felt: one percent pine tips is enough for the forest note to be clearly distinct in the jar, without becoming bitter. The Asian greens provide a mild, slightly nutty foundation, while the garlic remains subtly in the background.\u003c\/p\u003e\n\n\u003cp\u003eThe sunflower seeds make the pesto creamy, the white wine vinegar keeps it fresh, and rock salt and spices round it off. Overall, the jar tastes aromatic and fresh at the same time—mild rather than sharp, light rather than heavy. It is a pesto that invites you to taste, and the first spoonful eaten plain off a piece of bread is the best introduction. If you are expecting a classic green basil pesto, you would be better served by the \u003ca href=\"\/en\/products\/basilikum-zitronenmelisse-bio-pesto\"\u003eBasil-Lemon Balm Organic Pesto\u003c\/a\u003e from the same kitchen. This one is for anyone who loves trying something new.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, with rice, with game, and with cheese\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the pine tip pesto primarily as a bread spread and for rice dishes. Spread thinly on a slice of whole-grain bread or baguette, with a small side salad, it shows off its forest and fruit notes most clearly. Stirred into rice, risotto, or couscous just before taking the pan off the stove, it gives the dish a resinous, slightly sweet trace. This pairs well with roasted vegetables and mushrooms, and in autumn, also with chestnuts.\u003c\/p\u003e\n\n\u003cp\u003eWith pasta, it works like any other pesto: boil spaghetti, penne, or tagliatelle, add two tablespoons of pesto per serving and a dash of pasta water, folding it in only after cooking. The pine note pairs well with game and venison salami, and on a cheese platter with mature mountain cheese or goat cheese. A teaspoon in scrambled eggs, a spoonful with boiled potatoes, or as a filling in a pancake that is rolled up and sliced for a salad: these are all suggestions from the manufacturer, and all are easily achieved with little effort.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the jar belongs in the refrigerator and should be consumed within 14 days according to the manufacturer. Use a clean spoon, smooth the surface, add a little olive oil on top, and the pesto will stay fresh.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix one tablespoon of pesto with two tablespoons of cream cheese and spread the cream on grilled bread. Topped with a slice of pear or a few pieces of apricot, this works as an appetizer for a glass of white wine or a non-alcoholic aperitif.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Allgäu forest and regional organic farms\u003c\/h3\u003e\n\n\u003cp\u003eThe idea behind sell g'machts is to combine well-known regional herbs, vegetables, and fruit in new ways. This is particularly evident with the pine tip pesto: the Asian greens come from the manufacturer's three partner farms, the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hechelfurt farm near Meckenbeuren. According to the manufacturer, the herbs come from their own wild harvesting and from regional organic nurseries. Processing usually takes place the day after harvest.\u003c\/p\u003e\n\n\u003cp\u003eIn the sell g'machts kitchen in Weiler im Allgäu, Katja Will's team stirs the pestos by hand and without heat treatment, using extra virgin organic olive oil and white wine vinegar from Byodo, sunflower seeds from Rapunzel in Legau, and rock salt from Bickelbacher. The organic-quality spices come from Pikantum. The manufacturer omits additives and preservatives; the flavor comes solely from the ingredients. The organic control number DE-ÖKO-006 is on every jar. \"sell g'macht\" means \"homemade\" in the Allgäu dialect, and that is exactly what it is.\u003c\/p\u003e\n\n\u003cp\u003eFor the manufacturer, the pine tip pesto is the top seller in the pesto category, and for us, it is one of the most popular jars from Weiler. If you are in the area, you can try it at the factory shop adjacent to the kitchen, which has been open since December 2022.\u003c\/p\u003e\n\n\u003ch3\u003eFor the curious, for the cheese platter, and as a gift with a conversation starter\u003c\/h3\u003e\n\n\u003cp\u003eThe Pine Tip Organic Pesto is the jar for people who expect more than just basil from their pesto. It belongs on the weekend cheese platter, in a rice pan during the week, and on the bread you unpack while hiking. In Advent, it pairs well with game dishes and a slice of venison ham. As a gift, it is the souvenir people ask about: pine tips in pesto, from the Allgäu, cold-stirred. If you want to get to know the product range, try the \u003ca href=\"\/en\/products\/bio-wilder-baerlauch-pesto\"\u003eOrganic Wild Garlic Pesto\u003c\/a\u003e as well, the spicy-sharp variety made from wild-harvested herbs.\u003c\/p\u003e\n\n\u003cp\u003eAll jars from the manufacturer can be found on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other pestos from other producers in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. According to the manufacturer, the ingredient list is free of nuts, cheese, and other mandatory allergens; the seeds are sunflower seeds, and the pesto is vegan. It is not suitable for anyone looking for a strong, spicy pesto—it remains mild, fruity, and resinous.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAsian greens, apricot, and one percent pine tips – the Allgäu herb pesto with a forest note, for bread, rice, and the cheese platter.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089393484,"sku":"043SEL0003","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tannenspitzen-bio-pesto-1.png?v=1778854010"},{"product_id":"allgaeuer-bio-kraeuterpesto","title":"Allgäu Organic Herb Pesto","description":"\u003ch2\u003esell g'machts Allgäu Organic Herb Pesto. Spicy and intense herb pesto made from arugula, basil, and garlic – the all-rounder from Weiler in the Allgäu, cold-stirred, vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Allgäu Organic Herb Pesto\u003c\/strong\u003e is a green herb pesto made from 23 percent arugula, 13 percent basil, sunflower seeds, olive oil, and white wine vinegar, seasoned with lemon balm, rock salt, garlic, and spices. Katja Will and her team stir it by hand and cold in Weiler in the Allgäu; 110 g per jar. No cheese, no nuts, no heat treatment – a vegan pesto that the manufacturer itself calls the all-rounder.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAllgäu Organic Herb Pesto by sell g'machts\u003c\/strong\u003e is the variety for everyone who wants a pesto that goes with everything. Pesto comes from the Italian \"pestare,\" meaning to crush, and refers to an uncooked herb sauce. In Weiler in the Allgäu, this concept gets its own unique blend. Arugula leads with its peppery sharpness, basil provides the familiar aroma, and lemon balm adds a little freshness. Garlic delivers the spice that a herb pesto needs if it is to accompany pasta, grilled vegetables, and bread equally well. The manufacturer calls it the all-rounder among their pestos, and that hits the role it plays in the kitchen quite accurately.\u003c\/p\u003e\n\n\u003ch3\u003ePeppery arugula, basil, a hint of garlic\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening, the pesto smells of fresh arugula and garlic—green and spicy. On the palate, the arugula is at the forefront with its slightly peppery, nutty sharpness that distinguishes this variety from the other pestos from Weiler. The basil rounds it off and makes the taste more familiar, while the lemon balm brightens it up. The garlic is clearly present but remains behind the herbs. Rock salt, pepper, and spices provide the accents.\u003c\/p\u003e\n\n\u003cp\u003eThe sunflower seeds provide a soft, creamy base, the olive oil makes the pesto spreadable, and the white wine vinegar keeps it fresh. The manufacturer describes it as spicy and intense, and that is exactly how it tastes. Stronger than the \u003ca href=\"\/en\/products\/basilikum-zitronenmelisse-bio-pesto\"\u003eBasil-Lemon Balm Organic Pesto\u003c\/a\u003e, but milder than the \u003ca href=\"\/en\/products\/bio-wilder-baerlauch-pesto\"\u003eOrganic Wild Garlic Pesto\u003c\/a\u003e with its dominant garlic note. Those expecting a pesto completely without garlic should choose the basil variety. This one is the middle-ground of the assortment and therefore the jar that makes getting started the easiest.\u003c\/p\u003e\n\n\u003ch3\u003eWith pasta, for grilling, on an Allgäuer Seele\u003c\/h3\u003e\n\n\u003cp\u003ePasta first. Cook spaghetti, penne, or tagliatelle, drain, fold in two tablespoons of pesto per serving, and add a splash of pasta water so that the oil and herbs bind together. The pesto is only added once the pot is off the stove so that the arugula and basil stay green. The same works with gnocchi, rice, boiled potatoes, and steamed vegetables.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer expressly recommends this herb pesto for grilling: vegetables, meat, or fish get a spoonful of pesto after the grill—it replaces herb butter. Zucchini and bell peppers from the grill with pesto, plus bread, and the evening is complete. Mixed with cream cheese, it becomes a dip for veggie sticks and bread. A teaspoon in scrambled eggs, a spoonful on a buttered sandwich for a snack, or spread thinly on a pancake, rolled up, and sliced for a salad: all suggestions from Weiler.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the jar belongs in the refrigerator and, according to the manufacturer, should be consumed within 14 days. Use a clean spoon, smooth out the surface, add a little olive oil on top, and the color will last.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e The manufacturer's special tip is the \"Allgäuer Seele,\" an elongated white bread similar to a baguette, usually topped with caraway seeds and coarse salt. Slice it lengthwise, spread with herb pesto, top with mountain cheese, and bake in the oven. If you can't find a \"Seele,\" use a baguette.\u003c\/p\u003e\n\n\u003ch3\u003eArugula and basil from three neighboring farms\u003c\/h3\u003e\n\n\u003cp\u003eThe arugula and basil for this pesto grow at three partner farms in the region: the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hofgut Hechelfurt in Meckenbeuren. sell g'machts has been working with all three for years; the farms plant and harvest basil, parsley, tomatoes, and Asian greens for the kitchen in Weiler throughout the year. Processing usually happens the day after the harvest, often the very same day. The manufacturer calls this a privilege: having the raw materials so close by.\u003c\/p\u003e\n\n\u003cp\u003esell g'macht means \"self-made\" in the Allgäu dialect. In the sell g'machts kitchen in Weiler in the Allgäu, Katja Will's team stirs the pestos by hand and without heat treatment so that the herbs taste as if they were fresh from the field. The extra virgin organic olive oil and white wine vinegar come from Byodo, the sunflower seeds from Rapunzel in Legau in the Allgäu, the rock salt from Bickelbacher, and the organic spices from Pikantum. The workshop leaves out additives and preservatives; the taste comes solely from the ingredients. The organic control number DE-ÖKO-006 is on every jar.\u003c\/p\u003e\n\n\u003cp\u003eSince December 2022, there has been a factory shop right next to the kitchen where all varieties are available for tasting. Furthermore, you can find the pestos in farm shops, dairies, and organic stores in the Allgäu and in Austria. Groups can book a tour of the workshop with a presentation and tasting to see how the jars are made.\u003c\/p\u003e\n\n\u003ch3\u003eFor barbecue evenings, for the pantry, and as the first jar from Weiler\u003c\/h3\u003e\n\n\u003cp\u003eThe Allgäu Organic Herb Pesto is the jar that sits in the pantry and finds a purpose every evening. Pasta on Tuesday, grilled vegetables on Friday, a snack on Sunday. For families, it is the variety everyone can agree on because the arugula and basil taste familiar and the garlic remains in check. If you are just getting to know sell g'machts, it is best to start here and add the wild garlic pesto or the spruce tip pesto as a second jar.\u003c\/p\u003e\n\n\u003cp\u003eAll the manufacturer's jars can be found on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other pestos from different manufacturers are in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. According to the manufacturer, the list of ingredients is free from cheese, nuts, and other mandatory allergens; the seeds are sunflower seeds, and the pesto is vegan. The jar is not suitable for those who avoid garlic—for that, there is the basil-lemon balm variety.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eArugula, basil, and garlic from the Allgäu, cold-stirred and vegan—the herb pesto for pasta, the grill, and toasted \"Seele.\"\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089426252,"sku":"043SEL0004","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/allgaeuer-bio-kraeuterpesto.png?v=1778854011"},{"product_id":"sibirisches-waldpesto-bio","title":"Organic Siberian Wild Pesto","description":"\u003ch2\u003eTAIGA Naturkost Organic Siberian Forest Pesto. Wild garlic pesto with 47 percent wild wild garlic, olive oil, and Siberian cedar nuts – robust, vegan, cold-filled.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTAIGA Naturkost Organic Siberian Forest Pesto\u003c\/strong\u003e is a green wild garlic pesto from the Palatinate region: 47 percent wild garlic from certified wild collection, extra virgin olive oil, Siberian cedar nuts from the Altai Mountains, and natural salt. Four ingredients in a 140g jar, cold-filled and, according to the manufacturer, in raw food quality. No cheese, no basil, no pine nuts – a vegan pesto that tastes like the forest.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSiberian Forest Pesto by TAIGA Naturkost\u003c\/strong\u003e is a wild garlic pesto in which cedar nuts take on the role that pine nuts fulfill in pesto alla genovese. Cedar nuts are the seeds of the Siberian cedar, a stone pine that grows in the Altai Mountains. They are smaller than pine nuts, softer to the bite, and milder in taste. The wild garlic comes from certified wild collection and makes up nearly half of the jar. Added to this are only olive oil and natural salt. Wild garlic has a short season: a few weeks in the spring, then it flowers and it's over. This jar brings the forest aroma to the plate even in November, when pasta needs to be ready quickly.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the pesto smells of fresh wild garlic, green and garlic-like. On the palate, this impression remains at the forefront: spicy, robust, with the typical sharpness of wild garlic, which is milder than that of garlic and fades quickly. The manufacturer describes the taste as naturally robust and nutty-spicy, and it arrives on the palate in exactly this order.\u003c\/p\u003e\n\n\u003cp\u003eThe cedar nuts provide the nutty side. They are soft, slightly sweet, and have a fine resinous note that is reminiscent of the forest. The olive oil carries the fruitiness, the natural salt provides the seasoning. Because the pesto is cold-filled and, according to the manufacturer, processed below 45 degrees, the wild garlic green remains fresh and the color rich.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/sibirisches-baeren-pesto-bio\"\u003eSiberian Bear Pesto\u003c\/a\u003e from the same company, the Forest Pesto is the clear, green variant: only herb, nut, oil, and salt. The Bear Pesto is milder and fruitier, with chestnuts, berries, and porcini mushrooms. Anyone expecting a soft basil pesto with cheese will find this to be significantly more robust.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is pasta. Boil spaghetti, linguine, or ribbons, remove them from the water, and stir in the pesto with a splash of pasta water. One to two tablespoons per serving is enough; the starch in the water makes the sauce creamy. Add the pesto only at the end; with heat, the wild garlic loses color and freshness.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer also recommends the pesto for salad, bread, and bowls. On a slice of sourdough bread, it replaces a spread; in a bowl with quinoa, roasted vegetables, and chickpeas, a spoonful adds seasoning and fat. As a marinade for tofu or vegetables, stir two tablespoons of pesto with a little olive oil. The pieces marinate for half an hour before they go into the pan or on the grill.\u003c\/p\u003e\n\n\u003cp\u003eFor a dip, stir a tablespoon of pesto into vegan yogurt or quark. Serve with raw vegetables, bread, or baked potatoes. A teaspoon refines salad dressings, soups, and stews, for example, a potato soup or a lentil stew just before serving. Scrambled eggs, omelets, and mashed potatoes also get a green note with a small spoon.\u003c\/p\u003e\n\n\u003cp\u003eStore the jar in a cool, dry, and dark place. After opening, it belongs in the refrigerator. Smooth the surface after each use, cover it with a little olive oil, and always use a clean spoon; then the pesto will keep longer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Fry new potatoes with the skin on in a pan until they are crispy, and after taking them off the heat, toss them with a tablespoon of pesto. Serve with a dollop of yogurt. That is a dinner for two in twenty minutes.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe cedar nuts in the pesto come from the Altai Mountains in Siberia, from organic-certified wild collection. Collector families go into the forests with tents for two to three weeks in late summer, climb the trees, and pick the cones by hand. The cones dry for about a week, then the nuts are shelled, sorted, and vacuum-sealed on-site before traveling by truck and train to the Palatinate. The wild garlic also comes from certified wild collection.\u003c\/p\u003e\n\n\u003cp\u003eThe pesto is processed in the TAIGA Naturkost factory in Harthausen in the Palatinate; the administration is based in Neustadt an der Weinstraße. The company's history began in 1999, when the Russian composer Alexander Sojnikow immigrated to the Palatinate and initially founded a publishing house there. 2004 saw the organic certification and the cedar nut project in the Altai, and 2010 the brand TAIGA Naturkost. Today, his son Jaroslaw Sojnikow runs the company in the second generation. According to the manufacturer, the team is on-site every year for the harvest and organic inspection of the collection areas.\u003c\/p\u003e\n\n\u003cp\u003eThe pesto is cold-filled and not heated. The manufacturer calls this raw food quality. The jar has a screw cap and straight inner walls, so you can reach the corners with a spoon.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Forest Pesto is for anyone who loves wild garlic and wants to have it in the house all year round. It fits into a vegan diet because it does without cheese, and into after-work cooking because the pasta is on the table in ten minutes. For families, it is a supply in the cupboard; for pesto fans, it is a new variety alongside basil and tomato. As a small gift, the jar works well together with a pack of good pasta.\u003c\/p\u003e\n\n\u003cp\u003eIf you want the forest aroma pure, take the \u003ca href=\"\/en\/products\/zedernuss-mus-bio\"\u003eCedar Nut Butter\u003c\/a\u003e from TAIGA Naturkost, made from one hundred percent cedar nuts. You can find other varieties from different manufacturers in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category, and all products from the Palatinate on the \u003ca href=\"\/en\/collections\/hersteller-taiga-naturkost\"\u003eTAIGA Naturkost page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pesto contains cedar nuts, a type of pine nut. The manufacturer does not provide a trace information. It is not suitable for those who are allergic to nuts, and for dishes that are intended to be cooked for a long time.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA wild garlic pesto with Siberian cedar nuts from the Palatinate, vegan and cold-filled – for pasta, bread, and quick evening meals.\u003c\/em\u003e\u003c\/p\u003e","brand":"TAIGA Naturkost","offers":[{"title":"140 g","offer_id":57548199002444,"sku":"043TAI0001","price":7.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/sibirisches-waldpesto-bio-e1665041797602.png?v=1778854887"},{"product_id":"sibirisches-baeren-pesto-bio","title":"Organic Siberian Wild Garlic Pesto","description":"\u003ch2\u003eTAIGA Naturkost Organic Siberian Bear Pesto. Wild garlic pesto with chestnuts, forest berries, and porcini mushrooms – savory-mild, vegan, cold-filled.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTAIGA Naturkost Organic Siberian Bear Pesto\u003c\/strong\u003e is a wild garlic pesto from the Palatinate: 19.5 percent wild garlic, extra virgin olive oil, chestnuts, dried cranberries and wild blueberries, pumpkin seed oil, porcini mushrooms, and spices. 140 g in a jar, cold-filled, vegan. Not a green herb pesto, but a savory-mild pesto with fruit and mushrooms.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSiberian Bear Pesto by TAIGA Naturkost\u003c\/strong\u003e is the fruity sister of their forest pesto. Both begin with wild-harvested garlic, but then their paths diverge: here, chestnuts, cranberries, wild blueberries, pumpkin seed oil, and one percent dried porcini mushrooms are added. According to the ingredients list, the cranberries are sweetened with cane sugar, and the blueberries with apple juice concentrate. The name alludes to the bear that eats berries, mushrooms, and nuts in the autumn. The jar tastes accordingly: like a forest in October, when a stew is simmering in the pot and the leaves are falling outside.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Bear Pesto is savory-mild and naturally fruity, as described by the manufacturer. The wild garlic is present at just under 20 percent, but takes a backseat to the fruit. Cranberries and blueberries provide sweetness and a light acidity, while chestnuts add a soft, mealy richness. The porcini mushrooms provide an earthy note in the background, and the pumpkin seed oil adds a dark, nutty depth.\u003c\/p\u003e\n\n\n\u003cp\u003eThe color is darker than the green forest pesto, more of a brownish-purple. Those expecting a sharp, grassy wild garlic pesto will find it mild and rounded. Incidentally, according to the manufacturer's ingredients list, it contains no cedar nuts; chestnuts and pumpkin seed oil take over the nut aspect here.\u003c\/p\u003e\n\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\n\u003cp\u003eThe manufacturer recommends the pesto for pasta, for marinating tofu and vegetables, and as a dip for bread or raw vegetables. It is also good with cheese and for refining salad dressings, soups, and stews. For pasta, stir one to two tablespoons into a little pasta water; it works best with ribbons or gnocchi, which carry the fruit well.\u003c\/p\u003e\n\n\n\u003cp\u003eIt is strongest when paired with cheese: a spoonful next to a piece of mountain cheese or a ripe Camembert replaces a jar of fig mustard. It goes well on a cheese board with nuts and grapes. In a quinoa bowl with beetroot and pumpkin, it provides both spice and sweetness. A teaspoon in a pumpkin soup or lentil stew rounds off the flavors just before serving. Store the jar in a cool, dry, and dark place; keep it in the refrigerator after opening and always use a clean spoon.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spread the pesto on baguette slices, top each with a slice of goat cheese, and briefly bake in the oven. Serve with lamb's lettuce and walnuts – and you have an autumn evening for guests.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eThe pesto is created in the TAIGA Naturkost manufactory in Harthausen in the Palatinate. The wild garlic comes from controlled organic wild harvesting, and the remaining ingredients from controlled organic farming. The pesto is cold-filled and, according to the manufacturer, not heated. The jar has a screw lid and straight inner walls, so you can reach the corners with a spoon.\u003c\/p\u003e\n\n\n\u003cp\u003eTAIGA Naturkost has existed as a brand since 2010; the story began in 1999 with the Russian composer Alexander Sojnikow, who immigrated to the Palatinate and initially founded a publishing house there. According to the company, they have been working with cedar nuts from the Altai region since 2004, and today son Jaroslaw Sojnikow runs the company in the second generation. The pestos are part of their own brand, which has grown to include nut butters, mueslis, and dried fruits.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Bear Pesto is for anyone looking for a pesto to pair with cheese and autumn dishes, and for vegan cuisine that lacks a fruity-savory spread. If you like it green and strong, choose the \u003ca href=\"\/en\/products\/sibirisches-waldpesto-bio\"\u003eSiberian Forest Pesto\u003c\/a\u003e. You can find more varieties in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category, and all products from Harthausen on the \u003ca href=\"\/en\/collections\/hersteller-taiga-naturkost\"\u003eTAIGA Naturkost page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003eNote: The pesto contains chestnuts, pumpkin seed oil, and cranberries sweetened with cane sugar. The manufacturer does not provide information on allergens or traces. It is not suitable for those looking for a pesto entirely without sugar.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA wild garlic pesto with chestnuts, forest berries, and porcini mushrooms from the Palatinate, vegan and cold-filled – for pasta, cheese, and autumn cooking.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"TAIGA Naturkost","offers":[{"title":"140 g","offer_id":57548199264588,"sku":"043TAI0002","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/sibirisches-baeren-pesto-bio.png?v=1778854888"},{"product_id":"basilikum-pesto-mit-pinienkernen","title":"Basil pesto with pine nuts","description":"\u003ch2\u003eWajos Basil Pesto with Pine Nuts. 46 percent basil, olive oil, cashews, and Pecorino – the green pesto that tastes like basil instead of oil.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Basil Pesto with Pine Nuts\u003c\/strong\u003e is a green pesto made from 46 percent basil, olive oil, cashew nuts, 2.5 percent pine nuts, grated cheese and Pecorino, garlic, and salt, 180 g from Wajos in Dohr on the Moselle. Not a pasta sauce for heating, not a pesto with sunflower oil as the main ingredient, and not a vegan version, but a pesto that is nearly half basil – green, savory, with cheese and nuts.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBasil Pesto with Pine Nuts from Wajos\u003c\/strong\u003e is the shortcut to a dinner that looks like more than ten minutes of work. Boil pasta water, open the jar, stir two spoonfuls of pesto with a little pasta water in a bowl, add noodles, top with Parmesan. Many jars can do that – the difference lies in what lingers on your tongue afterward. Here, it is basil: 46 percent, almost half the jar, which is why the pesto is dark green instead of olive-colored and tastes like herbs instead of oil. For us, it is one of the two best-selling Wajos pestos and the jar that is never missing from our pantry.\u003c\/p\u003e\n\n\u003ch3\u003eBasil up front, cheese and cashew behind it, garlic only soft\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the pesto smells of fresh basil, green and peppery, with a hint of garlic. On the tongue, the herb comes first, then the olive oil, then the nut – creamy, slightly sweet, from cashew nuts – and finally the cheese: grated cheese and Pecorino, salty and savory, plus milk powder, which binds the mass. Garlic is present, but subtle; it remains in the background. The consistency is coarse and chunky rather than a smooth purée.\u003c\/p\u003e\n\n\u003cp\u003eHonestly, it must be said: the nut in the pesto is primarily cashew; pine nuts make up 2.5 percent – they are in the name, but the cashews provide the creaminess. Lactic acid as an antioxidant preserves the color; the pesto contains no added flavorings. With 43 grams of fat per 100 grams, it is what a pesto should be: oil, nuts, and cheese, for seasoning rather than spooning. It contains milk and cashew nuts as allergens.\u003c\/p\u003e\n\n\u003cp\u003eFor those who want a pesto with pine nuts as the only nut, this jar is not suitable. Those who need it cheese-free will find the dairy-free version in the \u003ca href=\"\/en\/products\/pesto-peperoncino-und-aglio-olio\"\u003ePesto Peperoncino \u0026amp; Aglio Olio\u003c\/a\u003e – spicy, made from green chilies and olive oil.\u003c\/p\u003e\n\n\u003ch3\u003eOver pasta, under tomato and mozzarella, on bread, and in potato salad\u003c\/h3\u003e\n\n\u003cp\u003ePasta is the beginning. Two tablespoons of pesto per person in a bowl, add three tablespoons of pasta water, stir, then fold in the hot noodles – this is how the pesto spreads, and the pan stays cold. Linguine, spaghetti, or heart-shaped noodles, Parmesan on top, done. With halved cherry tomatoes and mozzarella, it becomes a summer dish; with sautéed zucchini and pine nuts, a dinner for guests.\u003c\/p\u003e\n\n\u003cp\u003eCold, it is just as at home: under tomato and mozzarella instead of basil leaves, on toasted bread with cream cheese, in a wrap with chicken and arugula, or as a spoonful in tomato soup right before serving. In potato salad with oil and vinegar, it replaces herbs and mustard at the same time; stirred with yogurt or crème fraîche, it becomes a dip for veggie sticks and grilled cheese.\u003c\/p\u003e\n\n\u003cp\u003eWarm, it can do more than many think: a spoonful in mashed potatoes, on oven-roasted vegetables like zucchini and bell peppers, over seared salmon or chicken breast in the last seconds in the pan. As a filling in puff pastry swirls or on pizza after baking. And in a minestrone, a spoonful at the end stirs up the whole soup.\u003c\/p\u003e\n\n\u003cp\u003eThe pesto is not suitable for frying or prolonged heating – the cheese curdles, and the basil becomes brown and bitter. Always add it at the very end, never in a hot pan. Once opened, the jar belongs in the refrigerator; covered with a thin layer of olive oil, it lasts longer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e \u003ca href=\"\/en\/products\/herznudeln\"\u003eHeart-shaped noodles\u003c\/a\u003e with this pesto, cherry tomatoes, and Parmesan – the dinner that gets our children to eat greens willingly.\u003c\/p\u003e\n\n\u003ch3\u003eA pesto that comes to us via Wajos on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto is part of the Wajos assortment in Dohr near Cochem on the Moselle. The family business has over 80 employees and around 900 items. Behind the name are the initials of Walter Josef Oster, the founder from a winemaking family in Ediger-Eller that has been making wine on the Moselle for 15 generations. From his liqueur manufacture in the 1980s, his son Peter Oster and Ulf Schwichtenberg built the Wajos brand – the first store opened in Trier in 2008, and today they exist all over Germany.\u003c\/p\u003e\n\n\u003cp\u003eThe Italian line – pesto, sugo, breadsticks, noodles – complements what Wajos produces itself in Dohr: cremas, oils, spice blends, liqueurs. A Piedmont-style basil pesto fits into this range because it brings the oils and cremas on the plate together. An in-house laboratory tests the company's products, and Wajos calls the principle behind it \"controlled smaller work\" – for a pesto, this means: few ingredients, a lot of the most important one.\u003c\/p\u003e\n\n\u003ch3\u003eThe pesto for the pantry and for unplanned evenings\u003c\/h3\u003e\n\n\u003cp\u003eThis jar is for everyone who wants a pesto in the cupboard that saves dinner on a Tuesday, even when the fridge is empty. And which still tastes like basil when guests are sitting at the table. 180 grams are enough for three to four portions of pasta; unopened, the jar lasts a long time in the pantry. If you prefer red over green, try the \u003ca href=\"\/en\/products\/tomaten-pesto-mit-mandeln\"\u003eTomato Pesto with Almonds\u003c\/a\u003e; as a gift, both fit together with a package of noodles in one parcel. All pestos and sugos are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe pesto is not suitable for vegans or those with milk or nut allergies, nor for those expecting a smooth, mild pesto – this one is coarse, green, and distinctly cheesy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNearly half basil, plus olive oil, cashew, and Pecorino – the green pesto from the Wajos shelf that turns noodles into a meal in ten minutes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"180 g","offer_id":57548232098124,"sku":"044WAJ0002","price":7.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/basilikum-pesto-mit-pinienkernen-woo-eigen.png?v=1790955152"},{"product_id":"pesto-peperoncino-und-aglio-olio","title":"Pesto Chili \u0026 Garlic Oil","description":"\u003ch2\u003eWajos Pesto Peperoncino \u0026amp; Aglio Olio. Two-thirds green chilies, just under a third olive oil, garlic, and salt – the spicy pesto for pasta, ciabatta, and anyone who really likes it hot.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Pesto Peperoncino \u0026amp; Aglio Olio\u003c\/strong\u003e is a chili pesto made from 65.2 percent green chilies, 30.4 percent olive oil, salt, 0.7 percent garlic, and a little sugar, 180 g in a jar, from Wajos in Dohr on the Moselle. Not a green basil pesto, not a chili sauce, not a garlic paste – but green chili in olive oil, spicy and aromatic. Free from cheese and nuts, vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePesto Peperoncino \u0026amp; Aglio Olio by Wajos\u003c\/strong\u003e solves the problem of the quickest pasta dish in the world: Spaghetti aglio e olio requires fresh garlic, fresh chili, and the right heat to keep the garlic light-colored – and that is exactly when one of those three things is missing. Here, the chili is already pickled in olive oil and salted. Drain the pasta, two spoonfuls from the jar, done. A popular order with us, with a clear message on the label: spicy. The jar is a shortcut for the evening when everyone is hungry and you lack the desire to cook.\u003c\/p\u003e\n\n\u003ch3\u003eGreen chili first, then olive oil, the garlic is just a side note\u003c\/h3\u003e\n\n\u003cp\u003eThe name promises Peperoncino and Aglio, and the order is honest: almost two-thirds of the jar consists of green chilies pickled in olive oil. It tastes green, fresh, and vegetal, like a ripe chili pepper with a bite, and it is significantly spicy – the heat hits immediately and lingers. The olive oil softens it and carries it onto the pasta; salt and a little sugar round it off. At 0.7 percent, the garlic is more of a reminder than an ingredient; those who want aglio e olio with plenty of garlic can add a chopped clove.\u003c\/p\u003e\n\n\u003cp\u003eThis pesto is different from a pesto in the Italian sense – basil, Parmesan, and pine nuts are missing. It is more like what you find on the table in Italy as *peperoncini sott'olio* – oily, spicy. With 3 grams of salt per 100 grams, it is well-salted, and with 31 grams of fat from the olive oil, it is rich. For those expecting a mild, creamy pesto to spoon over pasta, this Peperoncino pesto is not suitable – in that case, the \u003ca href=\"\/en\/products\/basilikum-pesto-mit-pinienkernen\"\u003eBasil Pesto with Pine Nuts\u003c\/a\u003e from Wajos is the right choice.\u003c\/p\u003e\n\n\u003ch3\u003eOn spaghetti, on ciabatta, in the pan – one teaspoon is a serving\u003c\/h3\u003e\n\n\u003cp\u003eThe basic form is spaghetti aglio e olio: cook 100 grams of pasta per person, drain, and save a splash of pasta water. One heaping teaspoon of pesto per person into a hot pan, add pasta, toss, add pasta water for binding, top with parsley and Parmesan. Those who prefer it milder use less pesto and more olive oil; those who like it spicier know what they are doing. For children, the portion should be served separately – their pasta plain, the parents' with pesto.\u003c\/p\u003e\n\n\u003cp\u003eOn ciabatta or baguette, it makes the fastest bruschetta: toast the bread, spread thinly with the pesto, top with diced tomatoes and mozzarella. On pizza, use a few drops instead of chili oil after baking; add a teaspoon to tomato sauce or *sugo* for heat, or half a teaspoon in scrambled or fried eggs. For grilled meat, halloumi, or shrimp, it provides the seasoning that a chili dip would otherwise provide. Mixed with cream cheese or yogurt, it becomes a dip that halves the spiciness. A teaspoon in potato salad or a vinaigrette for bean salad provides the heat that would otherwise come from chili flakes – only rounder, because the oil carries it.\u003c\/p\u003e\n\n\u003cp\u003eWhat goes wrong: using the pesto as a main ingredient, in the amount of a basil pesto. Two tablespoons per serving is too much for most people. And it does not handle long cooking well – chili becomes bitter at high heat, and the olive oil loses its flavor. Always add at the very end or into the pan once the heat is turned off.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a teaspoon of Peperoncino pesto into a jar of \u003ca href=\"\/en\/products\/sugo-all-arrabbiata\"\u003eSugo all' Arrabbiata\u003c\/a\u003e – the sugo has only 0.1 percent chili, and only in this way does it become the Arrabbiata that deserves the name.\u003c\/p\u003e\n\n\u003ch3\u003eA chili pesto from a company that has known vinegar and oil for decades\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a specialty manufacturer in Dohr near Cochem on the Moselle, originating from a winemaking family in Ediger-Eller that has been making wine for 15 generations. Walter Josef Oster, whose initials form the name, founded the liqueur factory in the 1980s, from which his son Peter Oster and Ulf Schwichtenberg developed the Wajos brand starting in the 2000s – today with over 80 employees in Dohr, their own stores, and around 900 items, most of which are created there and tested in their own laboratory.\u003c\/p\u003e\n\n\u003cp\u003eOil and vinegar are the heart of this assortment: infused oils based on olive oil, vinegar creams, plus pesto and sugo in a jar. The Peperoncino pesto fits into this line – few ingredients, one of them dominant, and the olive oil as a carrier, just as it carries the aroma in the infused oils. The family business calls this \"working in a controlled, smaller way.\"\u003c\/p\u003e\n\n\u003ch3\u003eThe jar for chili eaters, for pasta evenings, and as a gift with a warning\u003c\/h3\u003e\n\n\u003cp\u003eFor us, this Peperoncino pesto is the jar for people who ask for chili oil in restaurants and search for it in vain at home. It sits alongside the \u003ca href=\"\/en\/products\/tomaten-pesto-mit-mandeln\"\u003eTomato Pesto with Almonds\u003c\/a\u003e for mild evenings and the \u003ca href=\"\/en\/products\/zitronen-pesto-mit-walnuss\"\u003eLemon Pesto with Walnut\u003c\/a\u003e for fish; you can find all pestos on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. As a gift, it suits anyone who takes spiciness as a compliment – with the note that a teaspoon is enough.\u003c\/p\u003e\n\n\u003cp\u003eAt one teaspoon per serving, 180 grams is a supply for weeks. Store unopened in a cool, dark place; once opened, the jar belongs in the refrigerator, and the chili should always remain covered with oil. The pesto is not suitable for those who tolerate heat poorly, or for children – here, instead of a mild dosage, only a tiny amount should be used.\u003c\/p\u003e\n\n\u003cp\u003e*Green chili and olive oil, a hint of garlic, that’s all – the spicy pesto from the Moselle for spaghetti that is ready in five minutes.*\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"180 ml","offer_id":57548233802060,"sku":"044WAJ0001","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/pesto-peperoncino-und-aglio-olio-woo-eigen.png?v=1790955158"},{"product_id":"tomaten-pesto-mit-mandeln","title":"Tomato pesto with almonds","description":"\u003ch2\u003eWajos Tomato Pesto with Almonds. Sun-dried tomatoes, olive oil, basil and Pecorino, red and bold – the pesto for pasta in ten minutes.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Tomato Pesto with Almonds\u003c\/strong\u003e is a red pesto made from 33 percent sun-dried tomatoes, olive oil, basil, almonds, grated Pecorino and salt; 180 g in a jar from Wajos in Dohr on the Moselle. Not a tomato sauce, not a Pesto Genovese, not a spread with additives, but a Pesto Rosso with six ingredients that is stirred cold into pasta. Contains almonds and milk.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTomato Pesto with Almonds by Wajos\u003c\/strong\u003e is the answer to that Tuesday evening when everyone is hungry and nobody wants to cook. Put the pasta water on, add the pasta, ten minutes – and in that time the jar is open, two spoonfuls into a bowl, a splash of pasta water. That's it. We receive many orders for this jar, and the short list of ingredients is the reason it's in our kitchen: sun-dried tomatoes, olive oil, basil, almonds, Pecorino, salt. That’s the entire list.\u003c\/p\u003e\n\n\u003ch3\u003eTomato first, then cheese and almond, basil at the end\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto is dark red, chunky and oily, just as a pesto should be. First, you taste the sun-dried tomato – a third of the jar – sweet, concentrated, with that slightly smoky note that only sun-dried tomatoes have. Then comes the Pecorino, salty and bold, and the almond, which gives the pesto body while remaining lighter than pine nuts. The basil lies on top, green and fresh, keeping the whole thing firmly in the south.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest: the pesto is a rich affair, with olive oil as the second ingredient and almost 56 grams of fat per 100 grams – two tablespoons per serving are enough. And the Pecorino is a sheep's milk cheese: this pesto is not suitable for vegans, and it is not suitable for anyone with a nut or milk allergy – almonds and cheese are on the ingredients list.\u003c\/p\u003e\n\n\u003cp\u003eFor those looking for the classic green pesto where basil is at the forefront, the \u003ca href=\"\/en\/products\/basilikum-pesto-mit-pinienkernen\"\u003eBasil Pesto with Pine Nuts\u003c\/a\u003e from Wajos is the right choice. The tomato pesto is its red, bolder sister – more sweetness, more depth, less herb.\u003c\/p\u003e\n\n\u003ch3\u003eWith pasta, on bread, in tomato sauce, and for grilling\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is pasta: cook the pasta, drain it, save a ladle of pasta water. Two tablespoons of pesto per serving into a bowl, stir until smooth with the pasta water, add the pasta, mix. Never heat the pesto in the pan – the cheese will become tough and the basil bitter. If you like, add arugula, mozzarella or a few toasted almonds on top. For children, it works well with pasta and a spoonful of cream cheese, which makes it milder.\u003c\/p\u003e\n\n\u003cp\u003eOn bread, it is the perfect spread for a snack: on toasted white bread, with mozzarella as bruschetta, or as a layer in a sandwich under cheese and lettuce. On a flammkuchen base or a pizza, it replaces tomato sauce, topped with goat cheese and arugula. And on baked potatoes with quark, a spoonful is what turns a side dish into a dinner.\u003c\/p\u003e\n\n\u003cp\u003eIn hot dishes, it is an enhancer: two tablespoons in a quick canned tomato sauce, at the end of a risotto, in a vegetable soup or in the filling for chicken breast. A tablespoon in a dressing made of oil and wine vinegar creates a tomato salad that tastes like more. And for grilling, it is the marinade for zucchini, eggplant and halloumi – brush thinly, grill briefly.\u003c\/p\u003e\n\n\u003cp\u003eThis pesto is not suitable as a pizza sauce in large quantities or as a substitute for tomato sauce for cooking – it is too concentrated and too oily for that. It is a condiment rather than a sugo. Once opened, it belongs in the refrigerator; it will keep longer with a thin layer of olive oil on top.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Two tablespoons of pesto, one tablespoon of \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003eBasil-infused Olive Oil\u003c\/a\u003e, a squeeze of lemon – the sauce we recommend most often for pasta salad at a barbecue.\u003c\/p\u003e\n\n\u003ch3\u003eAn Italian pesto on the shelf of a Moselle manufactory\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a gourmet manufactory in Dohr near Cochem on the Moselle, founded by a winemaking family. The name stands for Walter Josef Oster from Ediger-Eller, where the Osters have been making wine for 15 generations; he began with liqueurs in the 1980s, and from the 2000s onwards, his son Peter Oster and Ulf Schwichtenberg turned it into the Wajos brand with stores across Germany. The company carries around 900 items, most of them produced in-house, all tested in their own laboratory.\u003c\/p\u003e\n\n\u003cp\u003eThe pestos and sugos are the Italian part of their range – at Wajos, where vinegars and oils are usually the focus, this is the department for a quick evening meal. The tomato pesto with almonds follows the same philosophy as the cremas: few ingredients, all familiar, and a recipe that could easily be served at a table in Italy. What is missing here is just as important: starch, sugar and preservatives.\u003c\/p\u003e\n\n\u003ch3\u003eThe jar for the pantry and for people who love pasta\u003c\/h3\u003e\n\n\u003cp\u003eThe tomato pesto is the jar for everyone who eats pasta at least once a week. Bottled sauce from the supermarket is hardly an option for them, but a good jar in the cupboard definitely is. It belongs in every pantry next to the \u003ca href=\"\/en\/products\/pesto-peperoncino-und-aglio-olio\"\u003ePesto Peperoncino \u0026amp; Aglio Olio\u003c\/a\u003e for spicy evenings, and as a gift in a package with grissini and an oil. You can find the other pestos and sugos on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eUnopened, the jar keeps for a long time in a dry, dark place; once opened, it belongs in the refrigerator and should be used up quickly – 180 grams is four to five servings of pasta. It is not suitable for anyone who avoids sun-dried tomatoes: the concentrated, sweet note is the main feature here, not just a side note.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSun-dried tomatoes, almonds and Pecorino in a jar from the Moselle – the pesto that turns ten minutes of pasta water into a dinner.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"180 g","offer_id":57548233834828,"sku":"044WAJ0003","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tomaten-pesto-mit-mandeln-woo-eigen.png?v=1790955188"},{"product_id":"trueffelpesto-50g","title":"Truffle pesto 50g","description":"\u003ch2\u003eVitelium Truffle Pesto, 50 g. Tartufata made from button mushrooms and summer truffles with their own olive oil from Molise – finely seasoned and vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Truffle Pesto, 50 g\u003c\/strong\u003e is a tartufata from Molise in Southern Italy: 69 percent button mushrooms, 5 percent summer truffles (Tuber aestivum), Vitelium's own extra virgin olive oil, salt, and natural flavoring. Finely seasoned, spreadable, and vegan, in a 50 g jar. No basil, no cheese, no pine nuts – a mushroom-truffle pesto, just as it belongs with pasta and bread in Molise.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTruffle Pesto from Vitelium\u003c\/strong\u003e is called tartufata in Italy: a sauce made from finely chopped button mushrooms and summer truffles, bound with olive oil and salt. The word pesto comes from \"pestare\" (to crush) and describes the production method and the degree of coarseness. Apart from that, tartufata has little in common with the green pesto from Genoa: instead of herbs and nuts, the jar contains mushrooms, and instead of Parmesan, olive oil provides the binding. Vitelium produces it according to a classic regional recipe, using truffles from Molise and oil from their own groves. Tuesday evening, the pasta water is boiling, and there is little in the fridge. One spoonful from this jar, a splash of pasta water, and the pasta tastes like autumn in the forest.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe tartufata tastes first of mushrooms, then of truffle, and finally of good olive oil. The button mushrooms provide a soft, slightly nutty mushroom base, which makes up the majority of the jar. On top of this, the summer truffle adds its earthy, subtly garlicky note. The natural flavoring in the ingredients list supports this truffle note, as summer truffles are naturally more subtle than the white truffle found in autumn.\u003c\/p\u003e\n\n\u003cp\u003eThe extra virgin olive oil comes from Vitelium's early harvest and adds a green, slightly bitter note that keeps the pesto fresh. Salt rounds it off. The consistency is fine-grained and spreadable, dense enough for bread and loose enough to combine with a little pasta water to form a sauce.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/weisse-trueffelcreme-50g\"\u003eWhite Truffle Cream\u003c\/a\u003e from the same producer, the tartufata is heartier and more rustic. The cream uses cream and Caciocavallo, whereas the tartufata uses only mushrooms, oil, and salt. Anyone looking for the heavy perfume of fresh white truffle will find the earthier, more everyday version here.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe classic application is pasta. Cook tagliatelle or spaghetti, take a heaped tablespoon of tartufata per serving, stir it in a bowl with two tablespoons of pasta water, and toss in the pasta. The starch in the water turns the pesto into a silky sauce. On a weekday, that is enough; at most, add pepper and a few drops of olive oil.\u003c\/p\u003e\n\n\u003cp\u003eFor steak, add a spoonful directly to the meat as soon as it comes off the grill or out of the pan. The heat releases the truffle aroma. It works the same way on grilled vegetables: grill zucchini, eggplant, or bell peppers, then spread a dollop of tartufata on top. On a pizza bianca with mozzarella, the pesto is added to the hot tray only after baking.\u003c\/p\u003e\n\n\u003cp\u003eAs a bread spread, the tartufata is vegan and stands on its own. Toast white bread, spread the pesto thinly, and top with a few slices of sautéed mushrooms for a ready-made bruschetta for the aperitivo. A teaspoon in a light sauce or in a risotto just before serving adds depth to the dish without needing to buy fresh truffles. You can find a recipe for this in the \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003eTruffle Risotto\u003c\/a\u003e section.\u003c\/p\u003e\n\n\u003cp\u003eThe jar keeps well when stored in a cool, dark place. After opening, keep it in the refrigerator and use it up quickly. Always use a clean spoon so that the surface remains fresh. If there is a little left over, stir it into mashed potatoes the next day.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix a teaspoon of tartufata with three tablespoons of mayonnaise and a few drops of lemon juice. This truffle mayo goes well with baked potatoes, burgers, and French fries. Instructions can be found in our \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-pommes\"\u003eTruffle Fries\u003c\/a\u003e recipe.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe tartufata is made in Provvidenti, a small village in the province of Campobasso in Molise, a region south of Abruzzo. There, Dr. Davide Petrollino tends to Vitelium's olive groves and manages production. He is from Campobasso, is a plant biologist, and researched at the University of Ferrara for ten years before returning to his homeland. He inherited the olive grove with its centuries-old trees from his grandfather.\u003c\/p\u003e\n\n\u003cp\u003eHis wife, Constanze Engelbrecht, runs Vitelium GmbH from Hamburg and handles distribution in Germany. An Italian manufactory with a Hamburg office – that is how they describe their company themselves. The name is derived from the Oscan word \"Viteliú,\" which later became Italia.\u003c\/p\u003e\n\n\u003cp\u003eThe summer truffles for the pesto come from Molise. Angelo, a friend from the neighboring village, hunts for them with his own dogs in the region's forests. The olive oil in the jar comes from their own groves. The olives are harvested by hand starting in mid-October at the green stage of ripeness. Within six hours, they are in the oil mill and are centrifuged below 27 degrees. Vitelium cans the truffle pestos every year starting in October, in parallel with the olive harvest. No fertilizers or pesticides are used in cultivation.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 50 g jar is the size to get to know the product. It is enough for two to three servings of pasta or for a truffle evening for two with bruschetta and steak. As a small gift, it fits in any jacket pocket, and with a pack of tagliatelle, it becomes a gift that can be cooked immediately. For families, the small jar is a test to see if the children like truffles before buying the large jar. If you use the tartufata more often, go for the \u003ca href=\"\/en\/products\/trueffelpesto-90g\"\u003eTruffle Pesto in the 90 g jar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs an addition, we recommend the \u003ca href=\"\/en\/products\/steinpilzpastete-mit-trueffeln-50g\"\u003ePorcini Mushroom Pâté with Truffles\u003c\/a\u003e, which is more aromatic due to the laurel and cloves. You can find more varieties in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category, and all oils and truffle products from Molise on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pesto is vegan but may contain traces of milk, gluten, celery, and nuts. It is not suitable for those expecting a green herb pesto or who avoid mushrooms.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA tartufata made from button mushrooms and summer truffles in a small jar – for a first taste, quick pasta, or as a gift for mushroom lovers.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"50 g","offer_id":57548247761228,"sku":"044VIT0001","price":5.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/trueffelpesto_96b8bbc2-d140-439b-9628-b4bc867063b5.png?v=1778855119"},{"product_id":"trueffelpesto-90g","title":"Truffle pesto 90g","description":"\u003ch2\u003eVitelium Truffle Pesto, 90 g. Tartufata made from button mushrooms and summer truffles with extra virgin olive oil from their own groves – vegan, for the pantry.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Truffle Pesto, 90 g\u003c\/strong\u003e is a tartufata from Molise: 69 percent button mushrooms, 5 percent summer truffles (Tuber aestivum), extra virgin olive oil from Vitelium's own groves, salt, and natural flavoring. Spreadable, finely seasoned, and vegan, in a 90 g jar. No cream, no cheese, no herbs – a mushroom-truffle pesto for households that regularly have pasta on the table.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTruffle pesto from Vitelium\u003c\/strong\u003e is what is known as tartufata in Molise: a mushroom sauce in which button mushrooms and summer truffles are finely chopped and bound with olive oil and salt. Fresh truffles are only available for a few weeks a year, and they hardly last a week in the refrigerator. Tartufata brings that flavor into a jar and into your pantry, at any time of year. Vitelium makes it according to a classic regional recipe, with truffles from a hunter in the neighboring village and oil from their own groves. The 90 g jar is the right size for kitchens where the pesto becomes a staple after the first taste.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eEarthy, savory, with a finish of green olive oil: that is how tartufata tastes straight from the spoon. The button mushrooms are soft and slightly nutty, forming the base, while the summer truffle adds its earthy, slightly garlicky aroma. Natural flavoring supports this truffle note, as the summer truffle has a significantly subtler profile than the white truffle of late autumn.\u003c\/p\u003e\n\n\u003cp\u003eThe olive oil in the jar is Vitelium's extra virgin olive oil from early-harvested green olives. It contributes a fine note of bitterness and a hint of pepper, which keeps the pesto vibrant and prevents it from feeling heavy. Salt is the only other ingredient besides the flavoring. The paste is fine-textured and can be spread cold on bread or stirred into a sauce while warm.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/steinpilzpastete-mit-trueffeln-90g\"\u003ePorcini Mushroom Paté with Truffles\u003c\/a\u003e, the tartufata is milder and more rounded. The paté uses porcini mushrooms, bay leaves, and cloves and has a stronger forest flavor. Those looking for a pesto with cheese and cream will be better served by the White Truffle Cream from the same producer.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eWith 90 grams in the jar, you can be a bit more generous. For four portions of pasta, use three to four heaped tablespoons, mix them with a ladle of pasta water, and toss the pasta in the sauce. Tagliatelle, pappardelle, or gnocchi work best because the wide surface area captures the pesto well. For a pasta dish when guests are over, sauté a handful of extra mushrooms and add them to the finished pasta with some parsley.\u003c\/p\u003e\n\n\u003cp\u003eOn pizza, the tartufata is added only after baking: a tablespoon dolloped over mozzarella and arugula. For steak or lamb chops, place a spoonful on the hot meat; the heat will release the truffle aroma. It works the same way on grilled vegetables, especially eggplant and zucchini.\u003c\/p\u003e\n\n\u003cp\u003eAs a vegan spread, the tartufata stands on its own: thinly applied to toasted white bread, with a few drops of olive oil on top. Stir it into sauces at the end, such as a mushroom cream sauce, gravy, or risotto just before serving. Our recipe for \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003etruffle risotto\u003c\/a\u003e shows just how much a single spoonful can do.\u003c\/p\u003e\n\n\u003cp\u003eStorage: cool and dark. Once opened, store the jar in the refrigerator and use it up promptly. Smooth the surface after each use and cover it with a thin layer of olive oil to keep the tartufata fresh for longer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Knead 100 grams of soft butter with two tablespoons of tartufata and a little salt, roll the mixture in parchment paper, and place it in the refrigerator. A slice of this truffle butter on a hot steak or baked potato replaces any sauce. You can find more ideas in our \u003ca href=\"\/en\/blogs\/ratgeber\/trueffel\"\u003etruffle guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eVitelium is an Italian producer with an office in Hamburg. Vitelium GmbH is based in Hamburg, while cultivation and production are located in Provvidenti in the province of Campobasso, in the heart of Molise. This small region south of Abruzzo is famous for its truffles. The mountain climate and wild forests favor their growth, and the white truffle is a staple of the regional cuisine.\u003c\/p\u003e\n\n\u003cp\u003eVitelium is run by a married couple. Dr. Davide Petrollino, a plant biologist from Campobasso, conducted research at the University of Ferrara for ten years and is now responsible for cultivation and production. He inherited the olive grove with its centuries-old trees from his grandfather. Constanze Engelbrecht from Hamburg manages the GmbH and distribution in Germany. The name Vitelium is derived from the Oscan word \"Viteliú,\" the origin of the word \"Italia.\"\u003c\/p\u003e\n\n\u003cp\u003eThe summer truffles are gathered by Angelo, a friend of the couple from the neighboring village, using his own dogs. The olive oil comes from an early hand harvest, which begins in mid-October depending on the season. The olives are brought to the mill within six hours and centrifuged at under 27 degrees Celsius. Production of the truffle pesto begins in October with this harvest. The groves are neither fertilized nor sprayed with pesticides.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 90 g jar is for households where tartufata is a regular fixture on the table. It is enough for two large pasta meals or a week of bruschetta, steak, and pizza. The jar is also designed for the pantry: unopened, it stays fresh in a cool, dark place until your next pasta night. If you want to try the pesto for the first time or give it as a gift, choose the \u003ca href=\"\/en\/products\/trueffelpesto-50g\"\u003etruffle pesto in the 50 g jar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt pairs well with the \u003ca href=\"\/en\/products\/weisses-trueffeloel-100ml\"\u003ewhite truffle oil\u003c\/a\u003e from the same producer, which you can use to add a final refined touch to pasta and risotto. You can find all truffle products and olive oils from Molise on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e, and other varieties in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003epesto category\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pesto is vegan but may contain traces of milk, gluten, celery, and tree nuts. It is not suitable for those expecting the aroma of fresh white truffle – for that, we recommend the White Truffle Cream or the truffle oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA tartufata made from button mushrooms and summer truffles in a large jar – for households that want to regularly enhance pasta, pizza, and steak with truffle.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"90 g","offer_id":57548249104716,"sku":"044VIT0002","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/trueffelpesto-90g.png?v=1778855121"},{"product_id":"weisse-trueffelcreme-90g","title":"White truffle cream 90g","description":"\u003ch2\u003eVitelium White Truffle Cream, 90 g. Seasoning cream with Caciocavallo and white truffles from Molise – for risotto, pasta, and the pantry.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium White Truffle Cream, 90 g\u003c\/strong\u003e is a Crema al Tartufo Bianco from Molise: cream, 13 percent Caciocavallo, seasoning oil made from their own extra virgin olive oil with natural flavoring, vegetable broth, wheat flour, and 4 percent white truffles (Tuber borchii and Tuber magnatum Pico). Creamy and savory, vegetarian, in a 90 g jar. No mushroom paste, no oil – a cheese-truffle cream for several dishes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Truffle Cream from Vitelium\u003c\/strong\u003e combines two things for which Molise is famous: white truffles from the forests of the Apennines and Caciocavallo, a pasta filata cheese from the region. Cream, broth, and a little flour create a cream that can be spread cold and stirred in warm. The 90 g jar is intended for kitchens where truffle risotto and pasta are on the table more than once a month.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eCheese first, then truffle, then a long, savory finish. The Caciocavallo tastes like an aged mountain cheese, salty and robust; the cream takes off the edges. White truffle smells sharper and more garlicky than summer truffle, and the seasoning oil with natural flavoring maintains this aroma even in a warm dish. The broth made of carrot, onion, and celery provides a subtle sweetness in the background. The cream is thick like a sauce and spreads into the risotto on its own. Those who try it straight from the spoon will first notice the salt of the cheese, then the truffle; in a dish, both are distributed and become milder.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003ePasta first: Mix two tablespoons of cream with a ladle of pasta water, toss the tagliatelle in it, add pepper. A truffle pasta is on the table in five minutes. For risotto, stir in a heaping teaspoon per serving at the end, after removing the pot from the heat. Parmesan will then hardly be needed.\u003c\/p\u003e\n\n\u003cp\u003eCold, the cream is a vegetarian spread for crostini, sandwiches, and bread for an aperitivo. Warm, it pairs well with scrambled eggs, roasted pumpkin, cauliflower, and roasted potatoes, always added only at the end. A tablespoon at the end also makes a difference in potato soup or cauliflower purée. Heat it gently so the truffle aroma remains. After opening, the jar belongs in the refrigerator and should be consumed within a few days; store it in a cool, dark place before that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e With 90 grams in the jar, a full menu is worthwhile: crostini with cream and arugula as a starter, followed by a \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003etruffle risotto\u003c\/a\u003e for four. A few drops of \u003ca href=\"\/en\/products\/weisses-trueffeloel-100ml\"\u003ewhite truffle oil\u003c\/a\u003e on top, and the plate is complete.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eVitelium produces the cream in Provvidenti, a small village in the province of Campobasso in Molise, south of Abruzzo. The company, Vitelium GmbH, is based in Hamburg. Dr. Davide Petrollino, a plant biologist from Campobasso, spent ten years researching at the University of Ferrara and is responsible for cultivation and production on-site. His wife, Constanze Engelbrecht, runs the company from Hamburg.\u003c\/p\u003e\n\n\u003cp\u003eThe truffles come from Angelo, a truffle hunter friend from a neighboring village who trains his own dogs. The Caciocavallo comes from Molise, and the olive oil in the seasoning oil from Vitelium's own groves, which are managed without fertilizers or pesticides. Harvesting is done by hand starting in mid-October; the truffle creams are created every year in parallel with the olive harvest.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 90 g jar is for households that want to have truffles in the kitchen regularly: a risotto for four, a pasta for two, and a few crostini from one jar. For hosts who enjoy cooking menus, it is the more practical size because one jar is enough for both a starter and a main course. For a first taste or as a gift, choose the \u003ca href=\"\/en\/products\/weisse-trueffelcreme-50g\"\u003ewhite truffle cream in the 50 g jar\u003c\/a\u003e. Those cooking vegan should go for the \u003ca href=\"\/en\/products\/trueffelpesto-90g\"\u003etruffle pesto\u003c\/a\u003e with mushrooms and summer truffle. All oils and truffle products from Molise can be found on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The cream contains milk, celery, and wheat (gluten) and may contain traces of soy and nuts. It is not suitable for a vegan diet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA white truffle cream with Caciocavallo in a large jar – for Sunday risotto, quick pasta during the week, and a menu with guests.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"90 g","offer_id":57548250579276,"sku":"042VIT0002","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisse-trueffelcreme-90g.png?v=1778855126"},{"product_id":"weisse-trueffelcreme-50g","title":"White truffle cream 50g","description":"\u003ch2\u003eVitelium White Truffle Cream, 50 g. Seasoning cream made with cream, Caciocavallo, and white truffles from Molise – creamy, vegetarian, for getting to know the product.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium White Truffle Cream, 50 g\u003c\/strong\u003e is a \u003cem\u003ecrema al tartufo bianco\u003c\/em\u003e from Molise in southern Italy: cream, 13 percent Caciocavallo, a seasoning oil made from their own extra virgin olive oil with natural aroma, vegetable broth, wheat flour, and 4 percent white truffles (Tuber borchii and Tuber magnatum Pico). Creamy, savory, and vegetarian, in a 50 g jar. Not a pesto, not a mushroom paste, not a drizzling oil – a cheese-truffle cream for risotto and pasta.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Truffle Cream from Vitelium\u003c\/strong\u003e is a seasoning cream in which white truffle meets Caciocavallo, a \u003cem\u003epasta filata\u003c\/em\u003e cheese from Molise. \u003cem\u003ePasta filata\u003c\/em\u003e means \"spun paste\": the cheese curd is kneaded and stretched in hot water, like mozzarella, and then aged into a flavorful cheese. Cream and vegetable broth turn it into a cream, wheat flour binds it, and the seasoning oil from their own olive oil carries the truffle aroma. Two types of truffle are in the jar: the Bianchetto (Tuber borchii) and a portion of Tuber magnatum Pico, the white truffle for which Molise is known in autumn. Sunday evening, a risotto on the stove, guests at the table. A spoonful of cream at the end, and someone asks where the truffle came from.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe cream first tastes of cheese and cream, then the truffle arrives, and it lingers. The Caciocavallo provides a savory, slightly salty note that reminds one of aged mountain cheese. The cream makes everything soft and round, the vegetable broth adds a subtle sweetness of carrot and onion.\u003c\/p\u003e\n\n\u003cp\u003eThe white truffle smells different from the summer truffle found in \u003cem\u003etartufata\u003c\/em\u003e: sharper, spicier, with a garlic-like note. There are real truffle pieces in the jar, and the seasoning oil with natural aroma ensures that this fragrance remains even after heating. The olive oil itself comes from Vitelium's own groves and adds a fine green note.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is that of a thick sauce: spreadable on bread, liquid enough to disperse in a warm risotto. Those expecting a cream consisting half of truffles should read the label: four percent truffle carries the flavor, while cream, cheese, and broth provide the richness. It is precisely this mixture that makes it suitable for everyday use.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eRisotto is the first option. Cook a simple risotto with onion, broth, and butter, and stir in a heaping teaspoon of truffle cream per portion at the end. You will hardly need any parmesan then, as the Caciocavallo in the cream provides the seasoning. Our recipe for \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003etruffle risotto\u003c\/a\u003e shows the steps.\u003c\/p\u003e\n\n\u003cp\u003eFor pasta, mix two tablespoons of cream with a ladle of pasta water and toss your tagliatelle or gnocchi in it. This makes a restaurant-quality sauce in five minutes. It also pairs well with ricotta ravioli or potato gnocchi, with a few sautéed mushrooms on top.\u003c\/p\u003e\n\n\u003cp\u003eServed cold, the cream is a vegetarian spread: on toasted white bread with arugula, on crostini for an aperitivo, or in a sandwich with grilled zucchini. Add a teaspoon to scrambled eggs or an omelet just before the eggs set, and your Sunday breakfast gets a hint of truffle. You can also add the cream at the very end to baked potatoes, cauliflower, or roasted pumpkin.\u003c\/p\u003e\n\n\u003cp\u003eHeat the cream only gently and at the end: it belongs in the finished dish, not in a hot frying pan. Once opened, place the jar in the refrigerator and use it within a few days. Store it in a cool, dark place while unopened.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a quick dinner for two, cook 200 grams of tagliatelle, sauté a handful of mushrooms in butter, and stir in half the jar of cream with a little pasta water. Pepper, a few drops of \u003ca href=\"\/en\/products\/weisses-trueffeloel-100ml\"\u003ewhite truffle oil\u003c\/a\u003e on top, and it’s ready. The other half of the jar is enough for two crostini the next day.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe cream comes from Provvidenti, one of Italy's smallest villages, in the province of Campobasso in Molise. The region south of Abruzzo lies in the Apennines, and its mountain climate and wild forests produce truffles. The white truffle is part of the traditional local cuisine there. The Caciocavallo also comes from Molise; Vitelium calls it a typical mountain cheese of the region.\u003c\/p\u003e\n\n\u003cp\u003eVitelium is an Italian manufacturer with an office in Hamburg. Dr. Davide Petrollino, a plant biologist from Campobasso with ten years of research at the University of Ferrara, handles cultivation and production on-site. His wife, Constanze Engelbrecht, manages Vitelium GmbH from Hamburg. The truffles are supplied by Angelo, a truffle hunter friend from the neighboring village who trains his own dogs. The olive oil in the seasoning oil comes from their own groves, including a small grove with centuries-old trees that Davide inherited from his grandfather.\u003c\/p\u003e\n\n\u003cp\u003eThe olives for this are harvested by hand starting in mid-October when they are still green, brought to the mill within six hours, and centrifuged at under 27 degrees. The truffle creams are produced every year starting in October, parallel to the olive harvest. The groves are cultivated without fertilizers or pesticides.\u003c\/p\u003e\n\n\u003ch3\u003eWho it is for\u003c\/h3\u003e\n\n\u003cp\u003eThe 50 g jar is the introductory size. It is enough for a risotto for two or a pasta meal for two with two crostini the following day. As a gift for dinner at friends' houses, it is an alternative to a bottle of wine because the hosts can use it to cook for themselves over the weekend. Those who use the cream more frequently should reach for the \u003ca href=\"\/en\/products\/weisse-trueffelcreme-90g\"\u003eWhite Truffle Cream in a 90 g jar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer it vegan, choose the \u003ca href=\"\/en\/products\/trueffelpesto-50g\"\u003etruffle pesto\u003c\/a\u003e from the same company, which uses mushrooms and summer truffles. You can find more jars in our \u003ca href=\"\/en\/collections\/kategorie-herzhafte-aufstriche\"\u003eSavory Spreads\u003c\/a\u003e category, and all products from Molise on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e. Davide and Constanze tell the story of how they came to olives and truffles in our \u003ca href=\"\/en\/blogs\/magazin\/vitelium-interview\"\u003einterview\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The cream contains milk, celery, and wheat (gluten) and may contain traces of soy and tree nuts. It is vegetarian. It is not suitable for those who eat vegan or avoid cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA White Truffle Cream with Caciocavallo in a small jar – for that first risotto with truffle, a Sunday evening for two, and as a gift for hosts.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"50 g","offer_id":57548250972492,"sku":"042VIT0001","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisse-trueffelcreme-50g.png?v=1778855127"},{"product_id":"steinpilzpastete-mit-trueffeln-90g","title":"Porcini mushroom pâté with truffles 90g","description":"\u003ch2\u003eVitelium porcini mushroom pâté with truffles, 90 g. Paté di Porcini Tartufati made from porcini mushrooms and summer truffles, with bay leaf and cloves – vegan, for various dishes.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium porcini mushroom pâté with truffles, 90 g\u003c\/strong\u003e is a Paté di Porcini Tartufati from Molise: 69 percent porcini mushrooms, 5 percent summer truffles (Tuber aestivum), extra virgin olive oil from Vitelium's own groves, salt, natural flavoring, bay leaf, and cloves. Savory, spreadable, and vegan, in a 90 g jar. No meat, no dough – a mushroom pâté for pasta, eggs, and steak.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePorcini mushroom pâté with truffles by Vitelium\u003c\/strong\u003e is an Italian-style mushroom paste: porcini mushrooms and summer truffles finely minced, bound with olive oil, and seasoned with bay leaf and cloves. Porcini mushrooms and truffles grow in the same forests, and in this pâté, they are reunited. The 90 g jar is for kitchens where the pâté will earn a permanent spot in the fridge after the first taste.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eEarthy, robust, with warm spicy notes: the pâté tastes of porcini mushrooms, just like they smell fresh from the forest. Porcini mushrooms are nuttier and deeper than button mushrooms; the summer truffle adds its earthy note, carried by the natural flavoring. Bay leaf and cloves give the pâté a tone reminiscent of braised dishes and game. The extra virgin olive oil from Vitelium's early harvest counteracts this with its green, bitter note. The pâté is spreadable and can be stirred into a sauce while warm. Straight from the spoon, it tastes more intense than in a dish; combined with pasta, eggs, or sauce, the flavor spreads out and becomes rounder.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eWith 90 grams, the jar is enough for pasta for four and another breakfast. For the pasta, stir three to four tablespoons with a ladle of pasta water and toss the pappardelle in it. In sauces, stir the pâté in at the end – into gravy for beef, into a cream sauce, or into the sauce for a game ragout.\u003c\/p\u003e\n\n\u003cp\u003eIt is simplest with eggs: a teaspoon in scrambled eggs, a dollop on a fried egg, a tablespoon in an omelet mixture. For steak and grilled vegetables, add it like a compound butter onto the hot meat or veggies. Cold, it is a vegan spread for farm bread; for an appetizer, spread it on crostini and top with sautéed mushrooms. Storage: cool and dark; after opening, keep refrigerated and consume promptly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix two tablespoons of pâté with four tablespoons of mayonnaise. This porcini mayo goes well with fries, baked potatoes, and roast beef sandwiches. Our \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-mayo\"\u003etruffle mayo\u003c\/a\u003e recipe shows you how to make the classic version with truffles.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe pâté is produced in Provvidenti in the province of Campobasso, in Molise, south of Abruzzo. Vitelium is an Italian manufacturer headquartered in Hamburg: Dr. Davide Petrollino, a plant biologist from Campobasso with ten years of research at the University of Ferrara, manages cultivation and production on-site. His wife, Constanze Engelbrecht, manages Vitelium GmbH from Hamburg.\u003c\/p\u003e\n\n\u003cp\u003eThe porcini mushrooms come from the region, and the summer truffles are found by Angelo, a truffle hunter friend from the neighboring village, with his own dogs. The search sometimes takes over an hour until the tuber is uncovered with a truffle hoe. The olive oil comes from their own groves, which are farmed without fertilizers or pesticides. Harvesting by hand begins in mid-October, and this harvest also marks the start of the annual production of the truffle jars.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 90 g jar is for anyone who wants to have mushrooms and truffles regularly in their kitchen, for pasta nights with friends, and for the game season. To try it out or as a small gift, you can choose the \u003ca href=\"\/en\/products\/steinpilzpastete-mit-trueffeln-50g\"\u003eporcini mushroom pâté with truffles in a 50 g jar\u003c\/a\u003e. Milder and without spices is the \u003ca href=\"\/en\/products\/trueffelpesto-90g\"\u003etruffle pesto\u003c\/a\u003e with button mushrooms from the same producer. All truffle products and oils from Molise can be found on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pâté is vegan but may contain traces of milk, gluten, celery, and nuts. It is not suitable for those who avoid cloves in their food.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA porcini mushroom pâté with summer truffle, bay leaf, and cloves in a large jar – for pasta for four, Sunday scrambled eggs, and the sauce for game.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"90 g","offer_id":57548251300172,"sku":"042VIT0004","price":9.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/steinpilzpastete-mit-trueffeln-90g.png?v=1778855128"},{"product_id":"steinpilzpastete-mit-trueffeln-50g","title":"Porcini mushroom pâté with truffles 50g","description":"\u003ch2\u003eVitelium Porcini Mushroom Pâté with Truffles, 50 g. Paté di Porcini Tartufati made from porcini mushrooms, summer truffles, bay leaf, and cloves – robust, vegan, perfect for trying out.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Porcini Mushroom Pâté with Truffles, 50 g\u003c\/strong\u003e is a Paté di Porcini Tartufati from Molise in Southern Italy: 69 percent porcini mushrooms, 5 percent summer truffles (Tuber aestivum), Vitelium's own extra virgin olive oil, salt, natural flavoring, bay leaf, and cloves. Robust, savory, and vegan, in a 50 g jar. No liver, no butter, no cheese – a mushroom pâté that tastes of the forest.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePorcini Mushroom Pâté with Truffles by Vitelium\u003c\/strong\u003e is what Italians call Paté di Porcini: a spreadable sauce made from finely chopped porcini mushrooms, bound with olive oil and salt. Here, summer truffles, bay leaf, and cloves are added. The word \"pâté\" here refers to a mushroom paste, as it is eaten in Italy with bread and pasta: made of mushrooms, oil, and salt, entirely plant-based. Anyone who has collected porcini mushrooms in autumn knows the fragrance that fills the kitchen when cleaning them. This pâté brings that into a jar, along with truffles from Molise and olive oil from Vitelium's own groves.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe pâté tastes of porcini mushrooms, earthy and deep, with a seasoning that evokes autumn and the forest. Porcini mushrooms are more robust than button mushrooms, slightly nutty, with a hint of sweetness in the finish. The summer truffle adds its earthy, slightly garlic-like note, supported by the natural flavoring in the ingredient list, as summer truffles are naturally subtle.\u003c\/p\u003e\n\n\u003cp\u003eThen come the bay leaf and cloves. Both spices give the pâté a warm, almost wintry tone, which distinguishes it from the Tartufata from the same producer. The extra virgin olive oil from Vitelium's early harvest brings a green, bitter note and keeps the whole thing fresh. The consistency is spreadable and can be stirred into a sauce with a little liquid. The pâté contains its own salt, so season your pasta or sauce only after stirring it in.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/trueffelpesto-50g\"\u003eTruffle Pesto with Button Mushrooms\u003c\/a\u003e, the Porcini Mushroom Pâté is the more robust, savory variety. Those who avoid cloves in their food should stick to the Tartufata; here, they are part of the character. On the other hand, those who enjoy cooking game and braised dishes have a jar in this pâté that fits that cuisine perfectly.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the pâté with eggs, and they are right: a teaspoon in scrambled eggs just before they set, or a dollop on a fried egg with toasted bread. The egg absorbs the porcini and truffle while remaining in the background itself. For an omelet, stir the pâté directly into the egg mixture.\u003c\/p\u003e\n\n\u003cp\u003eFor pasta, use one heaped tablespoon per portion, mix it with pasta water, and toss pappardelle or tagliatelle in it. Top with a few sautéed mushrooms, and the dish is ready. The pâté also works well in sauces: a spoonful in the pan juices for beef, in a mushroom cream sauce, or in a sauce for game.\u003c\/p\u003e\n\n\u003cp\u003eFor steak, add it like a seasoned butter onto the hot meat. Grilled vegetables, especially eggplant and zucchini, pair just as well with it. As a vegan bread spread, it stands on its own on toasted farmhouse bread, perhaps with a slice of tomato or a few arugula leaves. For a quick appetizer, spread it on small crostini and top with a few shavings of Parmesan or, for a vegan version, toasted pine nuts.\u003c\/p\u003e\n\n\u003cp\u003eStorage: cool and dark; after opening, keep in the refrigerator and consume promptly. Always use a clean spoon and smooth the surface after each use.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toast two slices of farmhouse bread, spread the pâté on top, and add a poached egg. Pepper, a few drops of olive oil, and you have a ready-made breakfast or late dinner for two. Further ideas can be found in our \u003ca href=\"\/en\/blogs\/ratgeber\/trueffel\"\u003eTruffle Guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe pâté is made in Provvidenti, a small village in the province of Campobasso in Molise. The region south of the Abruzzi lies in the Apennines, and its forests produce both items found in the jar: mushrooms and truffles. Vitelium processes porcini mushrooms from the region and summer truffles that Angelo, a truffle-hunting friend from the neighboring village, finds with his own dogs. The search with a dog can take over an hour until the tuber is unearthed with a truffle hoe.\u003c\/p\u003e\n\n\u003cp\u003eBehind Vitelium is a married couple: Dr. Davide Petrollino, a plant biologist from Campobasso with ten years of research at the University of Ferrara, manages cultivation and production on-site. Constanze Engelbrecht from Hamburg manages Vitelium GmbH and distribution in Germany. The name stems from the Oscan word \"Viteliú,\" from which \"Italia\" originated.\u003c\/p\u003e\n\n\u003cp\u003eThe olive oil in the pâté is Vitelium's own extra virgin olive oil. The olives are harvested by hand starting in mid-October at the green stage of ripeness, taken to the mill within six hours, and centrifuged at under 27 degrees. Every year, the production of the truffle jars begins with this harvest. The groves are cultivated without fertilizers or pesticides.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe 50 g jar is the trial size: two portions of pasta, a breakfast with egg, or a truffle evening for two with bread, steak, and vegetables. As a small gift, it suits hosts who enjoy gathering mushrooms or cooking game. Anyone who walks through the woods in autumn will have a substitute in the cupboard out of season. Those who use the pâté regularly afterwards can opt for the \u003ca href=\"\/en\/products\/steinpilzpastete-mit-trueffeln-90g\"\u003ePorcini Mushroom Pâté with Truffles in the 90 g jar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/weisse-trueffelcreme-50g\"\u003eWhite Truffle Cream\u003c\/a\u003e from the same producer is a great match for those who prefer it creamier and with cheese. You can find more jars in our \u003ca href=\"\/en\/collections\/kategorie-herzhafte-aufstriche\"\u003eSavory Spreads\u003c\/a\u003e category, and all products from Molise on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pâté is vegan but may contain traces of milk, gluten, celery, and nuts. It is not suitable for those who avoid cloves and bay leaf in their food or are looking for a mild mushroom cream.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA porcini mushroom pâté with summer truffles, bay leaf, and cloves in a small jar – for a first taste, for Sunday scrambled eggs, and as a small gift for mushroom lovers.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"50 g","offer_id":57548251562316,"sku":"042VIT0003","price":6.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/steinpilzpastete-mit-trueffeln-50g.png?v=1778855129"},{"product_id":"steinpilz-pesto","title":"Porcini pesto","description":"\u003ch2\u003eKönigskind Porcini Pesto. Creamy mushroom pesto with 15 percent porcini mushrooms – with almonds and Parmigiano Reggiano, handmade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eKönigskind Porcini Pesto\u003c\/strong\u003e is a creamy pesto made from sunflower oil, sunflower seeds, 15 percent porcini mushrooms, almonds, Parmigiano Reggiano, onions, lemon juice, and spices. It is stirred and bottled by hand in Wiehl, in the Oberberg region, 150 g per jar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePorcini Pesto from Königskind\u003c\/strong\u003e shows how broad the term \"pesto\" has become today. For a long time, the word almost exclusively meant green basil pesto from Liguria. Now, it refers to any savory paste made from oil, seeds or nuts, cheese, and a main ingredient that defines the flavor. In this case, that is the porcini mushroom, one of Europe's best-known edible mushrooms, also called the \"king bolete\" in some regions. It makes up 15 percent of the pesto. Sunflower seeds and almonds provide body, while the Parmigiano Reggiano adds savoriness and salt. Onions and a dash of lemon juice provide freshness. The sunflower oil remains flavor-neutral so that the mushroom takes center stage.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor: Wild mushroom, nut, and aged cheese\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto is creamy and has a distinct porcini mushroom taste, earthy and autumnal. Sunflower seeds and almonds add a mild nuttiness underneath that pairs well with the mushroom. The Parmigiano Reggiano provides depth and a salty kick. The onion adds a touch of sweetness, and the lemon juice provides a light freshness, ensuring the jar tastes vibrant despite its oil content.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a green, herbal pesto will get something else here: a dark, savory mushroom pesto for autumn and winter cooking.\u003c\/p\u003e\n\n\u003ch3\u003eUses: Pasta, bread, meat, and potatoes\u003c\/h3\u003e\n\n\u003cp\u003eIt is best served with pasta. Cook ribbon noodles or short pasta, stir in two to three spoonfuls of pesto, and loosen everything up with a splash of pasta water. A few shavings of hard cheese on top are enough to finish it off. On fresh bread or toasted baguette, it makes for a quick evening spread.\u003c\/p\u003e\n\n\u003cp\u003eWith meat, the pesto provides a mushroom flavor without the need for a creamy mushroom sauce. A spoonful next to a beef steak, on a pork medallion, or with a piece of game brings forest aromas to the plate. Potatoes also pair well with it: slice open baked potatoes, add a spoonful of pesto, and you're done. And in a creamy salad dressing, a teaspoon adds both flavor and body.\u003c\/p\u003e\n\n\u003cp\u003eOnce the jar is open, it should go in the fridge, as the label states: store in a cool place after opening. Using a clean spoon when serving keeps the pesto fresh for longer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Serve a spoonful of porcini pesto with a quick-seared beef steak, accompanied by a few \u003ca href=\"\/en\/products\/balsamico-zwiebeln\"\u003ebalsamic onions\u003c\/a\u003e from the same producer. Mushroom, acidity, and meat together make for a plate like you'd find in a traditional tavern.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: a pesto from a mustard and chutney kitchen\u003c\/h3\u003e\n\n\u003cp\u003eKönigskind primarily produces mustards, chutneys, and pickled specialties. The porcini pesto shows the savory side of the manufactory. The kitchen where it is made is located in Wiehl, in the Oberberg district; there, Uwe König cooks together with his wife, Sabine. What began as a hobby in 2005 became their own small-batch manufactory in 2014, and to this day, everything is still produced by hand in small quantities.\u003c\/p\u003e\n\n\u003cp\u003eWith this pesto, too, Königskind sticks to its own rule: no added flavorings, colorings, preservatives, or flavor enhancers, according to the manufacturer. The flavor is derived solely from the mushrooms, seeds, nuts, and cheese. \"Oberbergisches Produkt\" (Oberberg product) is printed on the jar.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for mushroom lovers and quick autumn cooking\u003c\/h3\u003e\n\n\u003cp\u003eThis pesto is for anyone who likes porcini mushrooms and has little time to cook in the evening. It fits perfectly into a busy weeknight kitchen when you want pasta on the table quickly, or for a barbecue night with steak and bread. As a gift in autumn, this jar is a great choice.\u003c\/p\u003e\n\n\u003cp\u003eGreen and red pestos from other producers can be found in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. To see what else Königskind produces, take a look at the \u003ca href=\"\/en\/collections\/hersteller-koenigskind\"\u003eKönigskind page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pesto contains almonds and Parmigiano Reggiano, meaning it contains tree nuts and milk. It is not suitable for those on a vegan diet or those with allergies to nuts or milk. Because Parmigiano Reggiano is traditionally produced using animal rennet, it is also not intended for a strictly vegetarian diet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA creamy mushroom pesto with porcini mushrooms, almonds, and Parmigiano Reggiano from the Oberberg region – for pasta, bread, steak, and baked potatoes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"150 g","offer_id":57548288852300,"sku":"034KOE3050","price":8.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/steinpilz-pesto.png?v=1778855386"},{"product_id":"cashew-kuerbiskern-pesto","title":"Cashew Pumpkin Seed Pesto","description":"\u003ch2\u003eÖlmühle Solling Cashew Pumpkin Seed Pesto. Savory and hearty organic pesto with Styrian pumpkin seeds, cashews, Parmesan, and a hint of apple.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling Cashew Pumpkin Seed Pesto\u003c\/strong\u003e is an organic pesto made from extra virgin olive oil, roasted pumpkin seed oil, Parmigiano Reggiano, pumpkin seeds, cashews, dried apples, and roasted onions. The Ölmühle Solling from Boffzen in the Weserbergland region packages it in 110 g jars, which the manufacturer states are free from artificial colors and preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCashew Pumpkin Seed Pesto by Ölmühle Solling\u003c\/strong\u003e takes the Italian concept and fills it with different ingredients. The word pesto comes from the Italian \"pestare,\" meaning to crush. It refers to an uncooked sauce made of crushed nuts, cheese, herbs, and oil. In the classic version from Genoa, this means basil, pine nuts, and hard cheese. Here, pumpkin seeds and cashews take on the role of the nuts. Instead of basil, roasted onions and dried apples set the tone, with a small amount of coffee added as well. The result does not taste like summer in Liguria, but rather hearty and autumnal. The depth is provided by the roasted pumpkin seed oil, which makes up one-fifth of the jar. Parmigiano Reggiano and pumpkin seeds each account for 16 percent of the ingredients list, while cashews and dried apples each make up 8 percent.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer describes the pesto as savory and hearty. At first, you taste the roasted notes of pumpkin seed oil and roasted onions, followed by the salty Parmesan. The cashews make the texture creamy and rounded. The dried apple adds a subtle fruity sweetness that lightens the heartiness.\u003c\/p\u003e\n\n\u003cp\u003eGarlic is included only as an extract and remains subtle. Anyone expecting a fresh, green basil pesto will be surprised by this jar. It is better suited to cool days and hearty dishes than a light summer salad.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eIt is fastest with hot pasta: cook the noodles, drain them, keep a splash of the cooking water, and stir in the pesto. A little freshly shaved Parmesan on top, and you're done. One to two tablespoons are enough for one portion. According to the manufacturer, it is also great on baguette and sandwiches and with salads. For quick finger food, spread it on baguette slices, top with some mountain cheese, and brown briefly in the oven.\u003c\/p\u003e\n\n\u003cp\u003eIt pairs particularly well with German classics. The manufacturer recommends it for refining mashed potatoes and potato salad. Stir two spoonfuls into mashed potatoes served with a Sunday roast or into a lukewarm potato salad with lamb's lettuce. It is also good on a baked potato with quark. On a packed lunch, it replaces butter.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spread the pesto on a baking tray with pumpkin wedges before they go into the oven. The pumpkin seeds in the pesto and the pumpkin on the tray complement each other perfectly.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the pumpkin seeds in this pesto come from Styria. This is the home of the oil pumpkin, and Ölmühle Solling lists Styrian pumpkin seeds as a separate raw material project in their factsheet. The roasted pumpkin seed oil in the pesto is, according to the manufacturer, pressed in-house. Pressing takes place in Boffzen on small spindle presses, and the seeds are roasted beforehand.\u003c\/p\u003e\n\n\u003cp\u003eThe mill lists pestos as a separate category alongside oils, vinegars, nuts, and flours. All ingredients come from organic farming, monitored by inspection body DE-ÖKO-039. Since its founding in 1996, the mill has also been a partner of the Naturland association. Today, Sarah and Sebastian Baensch manage the family business in the second generation, with the parents continuing to act as advisors.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis pesto is for you if you need something quick in the evening but still want something special on your plate. Together with a pack of good pasta, the jar also makes a nice gift for an invitation. It contains milk (Parmigiano Reggiano) and nuts (cashews, almond oil). Store the jar in a cool, dark place; once opened, keep it in the refrigerator. For something more Mediterranean, try the \u003ca href=\"\/en\/products\/kirschtomaten-pesto\"\u003eCherry Tomato Pesto\u003c\/a\u003e; for something nuttier, the \u003ca href=\"\/en\/products\/walnuss-pesto\"\u003eWalnut Pesto\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e page. It is not suitable for a vegan diet, as Parmesan is an essential ingredient.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA hearty organic pesto made from pumpkin seeds, cashews, and Parmesan – for pasta, mashed potatoes, and quick dinners.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"110 g","offer_id":57548309758284,"sku":"043SOL0001","price":6.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/cashew-kuerbiskern-pesto.png?v=1778855525"},{"product_id":"kirschtomaten-pesto","title":"Cherry Tomato Pesto","description":"\u003ch2\u003eÖlmühle Solling Cherry Tomato Pesto. Hearty and spicy organic tomato pesto with Parmesan, cashews, and Mediterranean herbs, with a light kick of chili.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling Cherry Tomato Pesto\u003c\/strong\u003e is a red organic pesto made from extra virgin olive oil, sun-dried tomatoes, Parmigiano Reggiano, and cashews, seasoned with oregano, basil, rosemary, thyme, marjoram, and chili. Ölmühle Solling from Boffzen packages it in 110 g jars; according to the manufacturer, it contains no artificial colors or preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCherry Tomato Pesto from Ölmühle Solling\u003c\/strong\u003e belongs to the family of red pestos. In Italy, in addition to the green basil pesto from Genoa, there are also tomato-based versions, often made with dried tomatoes. They taste richer and fruitier because the drying process concentrates the tomato flavor. This is exactly what this jar is based on. One-fifth of the mixture is sun-dried tomatoes, and nearly a third is extra virgin olive oil. Added to this are 19 percent Parmigiano Reggiano and 13 percent cashews, which bind the pesto and make it creamy. Herbs and spices round it off, and a pinch of chili provides a light spiciness. The recipe comes, according to the manufacturer, from Werner Baensch, one of the two founders of the mill. The pesto is handcrafted in small batches.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer describes the pesto as hearty and spicy. The dried tomatoes provide a fruity, slightly sweet depth, while the Parmesan adds salt and savoriness. The herb blend of oregano, basil, rosemary, thyme, and marjoram is reminiscent of a good wood-fired pizza.\u003c\/p\u003e\n\n\u003cp\u003eAt the end, the chili emerges with a gentle heat that warms rather than burns. Paprika, pepper, coriander, and onion are included as base spices. If you are looking for a mild pesto for children, you should taste the heat yourself first. For most, it is well-balanced and leaves you wanting the next bite.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer lists a wide range of uses: pasta, pizza, salads, baguette and sandwiches, toasted bread, roasted vegetables, and grilled dishes. With hot spaghetti and a splash of pasta water, it makes for a quick dinner in just a few minutes. On a pizza crust, it replaces the tomato sauce, topped only with mozzarella and arugula.\u003c\/p\u003e\n\n\u003cp\u003eTwo further ideas come directly from the manufacturer: stir the pesto into quark or add it to a tomato sauce. Mixed with quark, it creates a quick dip for vegetable sticks or jacket potatoes. In tomato sauce, a spoonful adds depth and herbal seasoning. It pairs well at a barbecue with grilled vegetables, halloumi, or chicken skewers. On toasted bread with a little olive oil, it turns into bruschetta.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spread a spoonful of pesto over a piece of salmon or cod and bake it in the oven. Serve with roasted potatoes and a green salad.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe recipe for this pesto dates back to Werner Baensch. Together with his wife Gudrun, he founded Ölmühle Solling in 1996 after both returned from development aid work. Today, their children Sarah and Sebastian Baensch run the company as the second generation. The parents remain involved as consultants, and their pesto remains part of the product range.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, the tomatoes come from Italy and ripen there in the sun. All ingredients are organically grown; the inspection body is DE-ÖKO-039. The mill is located in Boffzen on the Weser, in the Weser Uplands between Hanover and Göttingen. At the company site, there is also a mill shop with a demonstration garden.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis pesto is for anyone who enjoys Italian cooking and wants a quick solution for weeknights or barbecue evenings in their pantry. According to the manufacturer, it is vegetarian, but not vegan. It contains milk (Parmigiano Reggiano) and nuts (cashews). Store the jar in a cool, dark place. Once opened, it should be kept in the refrigerator, preferably covered with oil. For something heartier, try the \u003ca href=\"\/en\/products\/cashew-kuerbiskern-pesto\"\u003eCashew Pumpkin Seed Pesto\u003c\/a\u003e. If you enjoy plain cashews, you can find \u003ca href=\"\/en\/products\/cashewkerne-naturbelassen\"\u003eNatural Cashews\u003c\/a\u003e in the same assortment. More information is available on our page for \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e. It is not suitable for people sensitive to chili.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA red organic pesto made from dried tomatoes, Parmesan, and herbs – based on the founder's recipe, perfect for pasta, pizza, and barbecues.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"110 g","offer_id":57548309791052,"sku":"043SOL0002","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kirschtomaten-pesto.png?v=1778855526"},{"product_id":"walnuss-pesto","title":"Walnut Pesto","description":"\u003ch2\u003eÖlmühle Solling Walnut Pesto. A mild, nutty organic pesto made from walnut kernels, cold-pressed walnut oil, and Parmigiano Reggiano, with a spicy hint of chili.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling Walnut Pesto\u003c\/strong\u003e is an organic pesto consisting of more than three-quarters walnuts: 39 percent walnut kernels and 38 percent walnut oil, plus 21 percent Parmigiano Reggiano, herbs, spices, and chili. Ölmühle Solling, based in Boffzen on the Weser river, packs it into 110g jars.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWalnut Pesto from Ölmühle Solling\u003c\/strong\u003e puts the walnut at the heart of the recipe in two ways. The kernels provide bite and body, while the oil carries the flavor throughout the entire jar. Thus, the nut supports the whole recipe, from the first bite to the finish. According to the manufacturer, the walnut oil used here is from their own cold pressing. Incidentally, walnut sauce for pasta has a long tradition in Liguria, where it is called \u003cem\u003esalsa di noci\u003c\/em\u003e. This pesto is not a copy of that, but rather its own unique recipe. It was developed by Werner Baensch, who founded the mill with his wife in 1996. The pesto is crafted in small batches.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the pesto has a mild, nutty flavor. The walnut is at the forefront, with its typical, slightly tart note. The Parmigiano Reggiano provides saltiness and a savory depth. Oregano, basil, rosemary, thyme, and marjoram give it a Mediterranean direction without overpowering the nut.\u003c\/p\u003e\n\n\u003cp\u003eAt the end, chili provides a spicy kick. A small amount of cane sugar rounds off the tartness of the walnuts; garlic is included as an extract and remains in the background. Those who generally find walnuts too bitter will likely not become friends with this pesto. Those who enjoy them, however, will find their flavor in concentrated form here.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor a serving of spaghetti, the manufacturer recommends one to two tablespoons. Stir the pesto into the hot pasta with a little bit of pasta water, and it will become nice and creamy. It is equally suitable for gnocchi that you have briefly tossed in butter and then mixed with the pesto.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, it is also delicious as a spread on bread and sandwiches, with mozzarella, on pizza, in salads and dressings, in risotto, and with roasted vegetables. Try a spoonful in a pumpkin risotto or on a baking sheet with Brussels sprouts and sweet potatoes. As a dressing, dilute it with a little vinegar and oil and drizzle it over lamb's lettuce with pear. On pizza, it goes well with goat cheese and figs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Slice mozzarella, spread the walnut pesto over it, and sprinkle a few roughly chopped walnuts on top. With fresh bread, this is an appetizer you can make in two minutes.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eWalnut oil is one of the oils that Ölmühle Solling presses itself. This is done in Boffzen using small spindle presses, which the manufacturer states are cold-pressed at under 40 °C. The heat is generated solely by friction in the press. This oil accounts for 38 percent of the pesto and gives it its full nutty flavor.\u003c\/p\u003e\n\n\u003cp\u003eThe mill has been at its current location in Boffzen since 2008, and in 2018, a new building with production, warehouse, mill shop, and visitor center was inaugurated there. All ingredients in the pesto are from organic farming, monitored by the control body DE-ÖKO-039. The mill also collaborates with the Naturland association. According to their own information, they have raw materials like nuts tested for pesticides and plasticizers before processing.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis pesto is for nut lovers and anyone who prefers their pesto to have an autumnal rather than summery feel. A small bowl of it also makes a great addition to game dishes and cheese platters. It contains tree nuts (walnut) and milk (Parmigiano Reggiano). Store the jar in a cool, dark place. Once opened, it should be kept in the refrigerator and consumed within about a week, according to the manufacturer. The whole kernels are available as \u003ca href=\"\/en\/products\/walnuesse-naturbelassen\"\u003enatural walnuts\u003c\/a\u003e, and a red alternative is the \u003ca href=\"\/en\/products\/kirschtomaten-pesto\"\u003echerry tomato pesto\u003c\/a\u003e. You can find all products on our \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e page. This pesto is not suitable for those with a nut allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA nutty organic pesto made from walnut kernels and the mill's own walnut oil – for spaghetti, gnocchi, and quick appetizers.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"110 g","offer_id":57548309856588,"sku":"043SOL0003","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/walnuss-pesto.png?v=1778855527"},{"product_id":"giersch-kresse-pesto","title":"Ground Elder and Garden Cress Pesto","description":"\u003ch2\u003esell g'machts Goutweed \u0026amp; Cress Pesto. Fiery-fresh wild herb pesto made with 26 percent wild-harvested goutweed and cress with garlic and chili – cold-stirred in the Allgäu, vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Goutweed \u0026amp; Cress Pesto\u003c\/strong\u003e is a wild herb pesto made from organic olive oil, 26 percent wild-harvested goutweed, white wine vinegar, 6 percent cress, and sunflower seeds, seasoned with rock salt, garlic, chili, and pepper. Katja Will and her team stir it by hand and cold-process it in Weiler in the Allgäu, 110g per jar. No cheese, no nuts, no heat treatment – a vegan pesto in raw food quality with a kick of heat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoutweed \u0026amp; Cress Pesto by sell g'machts\u003c\/strong\u003e is the spicy variety among the Allgäu herb pestos and the one furthest from basil. Most people know goutweed as a stubborn garden weed, but it is actually an ancient wild vegetable. For this pesto, it is wild-harvested and stirred cold with olive oil, sunflower seeds, and white wine vinegar. Cress adds a peppery freshness, while garlic and chili provide the heat. The manufacturer describes it as fiery-fresh and pure freshness in a jar, intended for everyone who likes it a little spicier.\u003c\/p\u003e\n\n\u003ch3\u003eGreen and wild from goutweed, peppery from cress, spicy from chili and garlic\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the pesto smells green, herbaceous, and slightly of garlic. On the palate, the goutweed comes through first, reminiscent of parsley, with a slightly savory, almost carrot-like note. The cress adds a peppery freshness on top, then the garlic and chili make themselves known: a heat that is distinct but remains balanced. The sunflower seeds soften it, the white wine vinegar keeps the pesto fresh, and the olive oil rounds it out.\u003c\/p\u003e\n\n\u003cp\u003eEspecially in summer, it tastes wonderfully fresh according to the manufacturer, and it is recommended for every season. Those who prefer something mild can opt for the \u003ca href=\"\/en\/products\/basilikum-zitronenmelisse-bio-pesto\"\u003eOrganic Basil \u0026amp; Lemon Balm Pesto\u003c\/a\u003e from the same kitchen. Those who want garlic without chili should try the \u003ca href=\"\/en\/products\/bio-wilder-baerlauch-pesto\"\u003eOrganic Wild Garlic Pesto\u003c\/a\u003e, the second wild-harvest variety from Weiler.\u003c\/p\u003e\n\n\u003ch3\u003eFor pasta, on bread, in salads, and scrambled eggs\u003c\/h3\u003e\n\n\u003cp\u003ePasta first. Cook spaghetti, penne, or tagliatelle, fold in two tablespoons of pesto per serving, add a splash of pasta water, only after cooking. This keeps the green color intact. It goes just as well with gnocchi, rice, jacket potatoes, and vegetables; a spoonful in scrambled eggs adds herbs and heat to breakfast.\u003c\/p\u003e\n\n\u003cp\u003eOn a slice of baguette, ciabatta, or whole-grain bread with a small salad on the side, the manufacturer suggests it as a light summer meal. Spread thinly on a pancake or crêpe, rolled up and sliced, it also works well for salads. Once opened, the jar belongs in the refrigerator and should be used within 14 days, according to the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A teaspoon of pesto mixed with two tablespoons of yogurt or cream cheese makes a spicy herb dip for baked potatoes and vegetable sticks, which softens the heat slightly.\u003c\/p\u003e\n\n\u003ch3\u003eWild-harvested in the Allgäu, cold-stirred in Weiler\u003c\/h3\u003e\n\n\u003cp\u003eThe goutweed for this pesto comes from their own wild harvesting, as stated by sell g'machts, and the cress from regional organic farms. Because the goutweed grows in the wild, the manufacturer specifies the organic content of the ingredients at 72 percent. It is processed in the sell g'machts kitchen in Weiler in the Allgäu, by hand and without heat treatment, usually the day after harvesting. \"sell g'macht\" means \"self-made\" in the Allgäu dialect.\u003c\/p\u003e\n\n\u003cp\u003eThe extra virgin organic olive oil and white wine vinegar come from Byodo, the sunflower seeds from Rapunzel in Legau in the Allgäu, and the rock salt from Bickelbacher. The manufactory avoids additives and preservatives; the ingredients alone provide the flavor. The organic control number DE-ÖKO-006 is on the label. Since December 2022, there has been a factory shop directly at the kitchen where you can sample all the varieties.\u003c\/p\u003e\n\n\u003ch3\u003eFor everyone who likes it spicier, and for fans of wild herbs\u003c\/h3\u003e\n\n\u003cp\u003eThe Goutweed \u0026amp; Cress Pesto is the jar for people looking for heat and wild herbs in a pesto. It fits into summer cooking with salad and bread and into Sunday scrambled eggs. You can find all the manufactory's jars on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other pestos from different manufacturers in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. According to the manufacturer, the list of ingredients is free from cheese, nuts, and other mandatory allergens; the seeds are sunflower seeds, and the pesto is vegan. It is not suitable for sensitive palates and children who avoid chili – for that, there is the mild basil variety.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWild-harvested goutweed, cress, garlic, and chili from the Allgäu, cold-stirred and vegan – the spicy wild herb pesto for pasta, bread, and scrambled eggs.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548311626060,"sku":"043SEL0005","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/giersch-kresse-bio-pesto.png?v=1778855535"},{"product_id":"brennessel-rucola-bio-pesto","title":"Organic Nettle Arugula Pesto","description":"\u003ch2\u003esell g'machts Organic Nettle Arugula Pesto. Savory, tart herb pesto made from nettles, arugula, and dried tomatoes – cold-stirred in the Allgäu, vegan, garlic-free.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Organic Nettle Arugula Pesto\u003c\/strong\u003e is an herb pesto made from organic olive oil, 11 percent nettles, white wine vinegar, salted dried tomatoes, sunflower seeds, 5 percent arugula, and basil, seasoned with rock salt and pepper. Katja Will and her team stir it by hand and cold in Weiler im Allgäu; 110 g per jar. No cheese, no nuts, no garlic – a vegan pesto with a slightly tart note.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Nettle Arugula Pesto by sell g'machts\u003c\/strong\u003e is the tart, earthy variety among the Allgäu herb pestos. The stinging nettle, which everyone avoids in the garden, is an old wild vegetable in the kitchen with a mild, green flavor. Here, it is stirred cold with olive oil, sunflower seeds, and white wine vinegar and paired with arugula, which brings a peppery heat. Dried tomatoes provide savoriness and umami, while basil adds a familiar herbal note. The producer describes the pesto as savory and tart and notes that the nettle in a duet with arugula comes across as rather mild.\u003c\/p\u003e\n\n\u003ch3\u003eMild and green from the nettles, peppery from the arugula, savory from the tomatoes\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the pesto smells of green herbs and dried tomatoes. On the palate, the nettle comes through first: mild, green, and a little earthy, like young spinach. The arugula counters with its peppery note, while the tomato adds savoriness, salt, and a light sweetness. Basil and black pepper round it off, and the sunflower seeds make it creamy. What remains is the slightly tart note the producer mentions itself.\u003c\/p\u003e\n\n\u003cp\u003eIt is one of the two pestos from Weiler that contain absolutely no garlic. The other is the \u003ca href=\"\/en\/products\/basilikum-zitronenmelisse-bio-pesto\"\u003eOrganic Basil Lemon Balm Pesto\u003c\/a\u003e, which is fresher and more summery, while this jar tastes earthier and more savory. Those who want more pronounced tomato should choose the \u003ca href=\"\/en\/products\/tomate-basilikum-bio-pesto\"\u003eOrganic Tomato Basil Pesto\u003c\/a\u003e, the manufacturer’s pesto rosso. Anyone expecting a classic basil pesto will find a tarter, greener version here.\u003c\/p\u003e\n\n\u003ch3\u003eFor pasta, on bread, with potatoes, and scrambled eggs\u003c\/h3\u003e\n\n\u003cp\u003ePasta first. Cook spaghetti, penne, or tagliatelle, fold in two tablespoons of pesto per serving, add a splash of pasta water, and only do this once the pot is off the stove. This keeps the green color. It also goes perfectly with gnocchi, rice, boiled potatoes, and steamed vegetables. A spoonful in scrambled eggs adds herbs and tomatoes to your breakfast, as the producer suggests.\u003c\/p\u003e\n\n\u003cp\u003eSpread on a slice of baguette, ciabatta, or whole-grain bread with a small side salad, it makes for a light dinner, especially in summer. Spread thinly on a pancake, rolled up, and sliced, it also makes a great addition to a salad. Once opened, the jar belongs in the refrigerator and, according to the producer, should be consumed within 14 days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A tablespoon of pesto over warm unpeeled boiled potatoes, topped with a dollop of quark. Nettles and arugula turn the simplest side dish into a dinner that tastes like spring.\u003c\/p\u003e\n\n\u003ch3\u003eHerbs from three farms and wild harvesting, cold-stirred in Weiler\u003c\/h3\u003e\n\n\u003cp\u003eAccording to sell g'machts, the herbs come from their own wild collection and from regional organic nurseries. These are the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hechelfurt farm estate near Meckenbeuren. Processing takes place in the sell g'machts kitchen in Weiler im Allgäu, by hand and without heat treatment, usually on the day after harvesting. \"sell g'macht\" means \"handmade\" in the Allgäu dialect, and that is how Katja Will’s team works.\u003c\/p\u003e\n\n\u003cp\u003eThe extra virgin organic olive oil and white wine vinegar come from Byodo, the sunflower seeds from Rapunzel in Legau (Allgäu), and the rock salt from Bickelbacher. The manufactory avoids additives and preservatives; the ingredients alone provide the flavor. The organic control number DE-ÖKO-006 is on the label. Since December 2022, there has been a factory shop directly at the kitchen where you can sample all the varieties.\u003c\/p\u003e\n\n\u003ch3\u003eFor fans of tart herbs and for garlic-free kitchens\u003c\/h3\u003e\n\n\u003cp\u003eThe Organic Nettle Arugula Pesto is the jar for people looking for wild herbs and a tart note in their pesto. And for households that avoid garlic. You can find all the manufacturer's jars on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other pestos from different producers in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. According to the producer, the ingredient list is free of cheese, nuts, and other mandatory allergens; the seeds are sunflower seeds, and the pesto is vegan. It is not suitable for those looking for a sweet, mild pesto – it remains tart and savory.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNettle, arugula, and dried tomatoes from the Allgäu, cold-stirred and vegan – the tart herb pesto for pasta, potatoes, and bread.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548311691596,"sku":"043SEL0006","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/brennessel-rucola-bio-pesto.png?v=1778855536"},{"product_id":"tomate-basilikum-bio-pesto","title":"Organic Tomato Basil Pesto","description":"\u003ch2\u003esell g'machts organic tomato basil pesto. Pesto rosso from the Allgäu region with 18 percent dried tomatoes and fresh basil – spicy and savory, cold-stirred, vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts organic tomato basil pesto\u003c\/strong\u003e is a red pesto made from organic olive oil, 18 percent salted dried tomatoes, 8 percent basil, sunflower seeds, and white wine vinegar, seasoned with pepper and beetroot powder. Katja Will and her team stir it by hand in Weiler in the Allgäu region using a cold process; 110 g per jar. No cheese, no nuts, no garlic – a vegan pesto rosso in raw food quality.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Tomato Basil Pesto by sell g'machts\u003c\/strong\u003e is the pesto rosso from this Allgäu-based producer, as they call it themselves. A red pesto relies on dried tomatoes, which concentrate their sweetness and flavor during the drying process. In Weiler, they are cold-stirred with olive oil, sunflower seeds, and white wine vinegar and combined with fresh basil from local organic market gardens. Beetroot powder enhances the color. The producer describes it as savory and piquant. The slightly sweet tomato meets the spicy fragrance of the basil, and according to the producer, it is a hit with both young and old alike.\u003c\/p\u003e\n\n\u003ch3\u003eSweet and savory notes from the tomato, fresh notes from the basil, mild finish\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening, it smells of dried tomatoes and basil. On the palate, the tomato comes through first with its concentrated, slightly sweet intensity and the salt used for drying. The basil provides a fresh, green contrast. The sunflower seeds give the pesto its creaminess, and the white wine vinegar adds a fine acidity. The color is a deep red.\u003c\/p\u003e\n\n\u003cp\u003eAmong the pestos from Weiler, this is the only red one and one of only two that are garlic-free. The \u003ca href=\"\/en\/products\/brennessel-rucola-bio-pesto\"\u003eorganic nettle arugula pesto\u003c\/a\u003e also contains dried tomatoes but remains green and tart. If you are looking for a robust herb pesto, try the \u003ca href=\"\/en\/products\/allgaeuer-bio-kraeuterpesto\"\u003eAllgäu organic herb pesto\u003c\/a\u003e with arugula and garlic. This jar is the mild, family-friendly variety with tomato.\u003c\/p\u003e\n\n\u003ch3\u003eFor pasta, pizza, sauces, and vegetable medleys\u003c\/h3\u003e\n\n\u003cp\u003ePasta first. Cook spaghetti, penne, or tagliatelle, stir in two tablespoons of pesto per serving, add a splash of pasta water, but only once the pot is off the heat. The producer calls the pesto the ideal companion for pasta, pizza, and more. On pizza dough, it replaces tomato sauce; on focaccia, a thin spread adds tomato and basil flavor.\u003c\/p\u003e\n\n\u003cp\u003eThe producer also suggests using it to refine sauces and vegetable medleys. A spoonful in tomato sauce or a pan with zucchini and bell peppers adds concentrated tomato and herbs. It works as a spread on ciabatta with mozzarella or as a spoonful in scrambled eggs. Once opened, the jar belongs in the refrigerator and, according to the producer, should be consumed within 14 days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix one tablespoon of pesto with two tablespoons of cream cheese and spread the cream into a sandwich with mozzarella and arugula. This is the variety that will be eaten without discussion in any lunchbox.\u003c\/p\u003e\n\n\u003ch3\u003eTomatoes and basil from three farms, cold-stirred in Weiler\u003c\/h3\u003e\n\n\u003cp\u003eBasil and tomatoes are among the crops grown throughout the year by the three partner farms of sell g'machts: the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof farm near Kempten, and the Hechelfurt farm estate near Meckenbeuren. Production takes place in the sell g'machts kitchen in Weiler in the Allgäu region, by hand and without heat treatment, usually the day after harvest. \"sell g'macht\" means \"homemade\" in the Allgäu dialect, and that is how Katja Will’s team operates.\u003c\/p\u003e\n\n\u003cp\u003eThe extra virgin organic olive oil and white wine vinegar come from Byodo, and the sunflower seeds from Rapunzel in Legau, Allgäu. The producer avoids all additives and preservatives; the flavor comes solely from the ingredients. The organic control number DE-ÖKO-006 is on the label. Since December 2022, there has been a factory shop right next to the kitchen where you can sample all the varieties.\u003c\/p\u003e\n\n\u003ch3\u003eFor families, pizza nights, and everyone who likes red pesto\u003c\/h3\u003e\n\n\u003cp\u003eThe organic tomato basil pesto is the jar for families where everyone needs to be satisfied. It is perfect for pizza night, lunchboxes, and bread with mozzarella. You can find all the producer's jars on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other pestos from different producers in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. According to the producer, the list of ingredients contains no cheese, nuts, or other mandatory allergens; the seeds used are sunflower seeds, and the pesto is vegan. It is not suitable for those looking for a spicy or garlic-heavy pesto – it remains mild, savory, and tomato-forward.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDried tomatoes and fresh basil from the Allgäu region, cold-stirred and vegan – the red pesto for pasta, pizza, and the family kitchen.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548311757132,"sku":"043SEL0007","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tomate-basilikum-bio-pesto.png?v=1778855537"},{"product_id":"zitronen-pesto-mit-walnuss","title":"Lemon pesto with walnuts","description":"\u003ch2\u003eWajos Lemon Pesto with Walnut. Basil, 17 percent lemon, walnuts and sage – the light pesto for pasta, fish and bread, when green pesto is too familiar.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Lemon Pesto with Walnut\u003c\/strong\u003e is a condiment sauce made from basil, olive oil, 17 percent lemons, 10.3 percent walnuts, cashew nuts, grated cheese, 4 percent sage, pecorino made from goat's milk and garlic, 180 g from Dohr on the Moselle. Not a Pesto Genovese, not a lemon syrup, not a sauce for heating, but a pesto to stir in – cold, just before serving.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLemon Pesto with Walnut by Wajos\u003c\/strong\u003e stands beside the green basil pesto like a summer evening next to a Sunday lunch. The classic pesto is round, nutty and heavy; this one is light, tart and alert, with lemon making up one-sixth of the jar, and walnut instead of pine nut. On the same pasta, it tastes like a different dish. And it can do something that green pesto finds difficult: it pairs well with fish. A salmon fillet marinated in it overnight comes off the grill the next day as if someone had been cooking for a long time.\u003c\/p\u003e\n\n\u003ch3\u003eLemon first, walnut and sage behind it, cheese as a base\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto tastes in three layers, and each one is different from a classic pesto. First the lemon, distinct and fresh, with the slight bitterness of zest. Then walnut and cashew, which provide fat and body, and sage, which brings a tart, spicy note that you only categorize on the second bite. Basil and garlic keep it within the pesto framework, grated cheese and goat pecorino add salt and depth. It contains milk and nuts – vegans and nut allergy sufferers should reach for a different jar. For those looking for the familiar, creamy-nutty basil pesto, this jar is not suitable – in that case, the \u003ca href=\"\/en\/products\/basilikum-pesto-mit-pinienkernen\"\u003eBasil Pesto with Pine Nuts\u003c\/a\u003e is the right choice. Those who only like a hint of lemon will find the acidity here to be intense.\u003c\/p\u003e\n\n\u003ch3\u003eOver pasta, salmon, chicken, bread and green asparagus\u003c\/h3\u003e\n\n\u003cp\u003eThe simple way: drain the pasta, stir in two tablespoons of pesto and a splash of pasta water; the residual heat is enough. Spaghetti or linguine, fried prawns or zucchini ribbons go well with it. Salmon and white fish are marinated overnight in the pesto and then grilled or cooked in the oven. Chicken breast gets a spoonful on top after frying. On toasted bread with tomato, it is a spread; stirred into cream cheese, it is a dip for raw vegetables. Oven-roasted green asparagus and broccoli can take it as a finish, potato salad as a dressing with a little yogurt. It is not suitable for cooking in a hot sauce – the lemon and cheese will become bitter and clumpy – or for meat with a dark gravy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Marinate salmon fillets in the pesto overnight, grill the next day and serve with a few drops of \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon Olive Oil\u003c\/a\u003e – our summer meal when guests come over.\u003c\/p\u003e\n\n\u003ch3\u003eFrom a winemaking family that has long been doing more than just wine\u003c\/h3\u003e\n\n\u003cp\u003eWajos comes from Dohr near Cochem on the Moselle and bears the name of Walter Josef Oster, who founded a winemaking family in Ediger-Eller – 15 generations of viticulture. His liqueur manufactory from the 1980s grew under Peter Oster and Ulf Schwichtenberg into a brand with around 900 items, including pesto and sugo. Over 80 employees, own stores since 2008 and a laboratory that tests every jar before it hits the shelf.\u003c\/p\u003e\n\n\u003ch3\u003eThe pesto for fish eaters, summer cooking and people who love to give gifts\u003c\/h3\u003e\n\n\u003cp\u003eThis pesto is for anyone who knows green pesto and is in the mood for the light version. Especially in summer, when fish and salad are on the table more often. It is a gift for people who love to cook and love lemon; with a bottle of lemon oil, it becomes a gift set. 180 grams is enough for three to four pasta dishes; keep opened jars in the refrigerator and cover with oil. All pesto and sugo jars can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. It is not suitable for anyone who avoids nuts or milk.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eLemon, walnut and sage on basil – the pesto from the Moselle for pasta that is meant to taste like summer.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"180 g","offer_id":57548315984204,"sku":"044WAJ0004","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/zitronen-pesto-mit-walnuss-woo-eigen.png?v=1790955579"},{"product_id":"baerlauch-pesto","title":"Bärlauch Pesto","description":"\u003ch2\u003eKönigskind Bärlauch Pesto. Grünes Kräuterpesto mit 50 Prozent Bärlauch und Parmigiano Reggiano – würzig, knoblauchfrisch, von Hand gemacht.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eKönigskind Bärlauch Pesto\u003c\/strong\u003e ist ein grünes Pesto aus 50 Prozent Bärlauch, Sonnenblumenöl, Parmigiano Reggiano, Zitrone, Muskat, Salz und Gewürzen. Gerührt und abgefüllt wird es von Hand in Wiehl im Oberbergischen, 155 g pro Glas. Ohne Pinienkerne, ohne Knoblauchzehe – die Würze kommt vom Kraut selbst.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBärlauch Pesto von Königskind\u003c\/strong\u003e lebt von einer Pflanze, die jedes Frühjahr für ein paar Wochen in feuchten Laubwäldern den Boden bedeckt. Bärlauch, botanisch Allium ursinum, ist mit Schnittlauch und Zwiebel verwandt. Seine breiten, weichen Blätter riechen deutlich nach Knoblauch, schmecken aber grüner und feiner. Wer ihn je gesammelt hat, kennt den Duft, der über dem ganzen Waldstück liegt. Ein Pesto ist eine Paste aus einem Kraut, Öl und Käse, oft dazu Nüsse oder Kerne. Bei Königskind macht das Kraut die Hälfte des Glases aus. Dazu kommen Sonnenblumenöl, das sich geschmacklich zurückhält, und Parmigiano Reggiano für Würze und Salz. Zitrone, Muskat und Gewürze runden ab. Nüsse oder Kerne stehen in diesem Rezept keine, deshalb wirkt es besonders grün.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: frisches Grün, Knoblauchduft und gereifter Käse\u003c\/h3\u003e\n\n\u003cp\u003eDas Pesto schmeckt kräftig nach Bärlauch, würzig-knoblauchig, mit der salzigen Tiefe des Parmigiano und einer Spur Zitrone.\u003c\/p\u003e\n\n\u003cp\u003eBeim Öffnen steigt sofort der typische Duft auf, grün und ein wenig scharf. Auf der Zunge folgt der Käse mit seiner gereiften, leicht nussigen Würze. Die Zitrone hellt den Geschmack auf, und der Muskat gibt im Abgang eine warme Note. Weil das Kraut die Hälfte ausmacht, ist der Bärlauchgeschmack ausgeprägt. Wer ein mildes Basilikumpesto gewohnt ist, wird dieses Glas als zu kräftig empfinden und sollte zuerst sparsam dosieren.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: Pasta, Pellkartoffeln, Brot und Rührei\u003c\/h3\u003e\n\n\u003cp\u003eAm schnellsten ist das Pesto auf der Pasta: Spaghetti oder Linguine kochen, zwei Löffel unterheben und mit einem Schuss Nudelwasser cremig rühren.\u003c\/p\u003e\n\n\u003cp\u003eAuf frischem Bauernbrot oder gerösteten Brotscheiben ist es ein Aufstrich für den Abend. Zu Pellkartoffeln, gekochtem Spargel oder einem Stück gebratenem Fisch reicht ein Löffel neben dem Teller. Im Rührei oder im Omelett sorgt ein Teelöffel für Farbe und Würze. Auch in Salatdressings und in Frischkäse funktioniert es gut. Erhitze das Pesto möglichst kurz oder gib es erst am Ende dazu, damit das Grün frisch bleibt.\u003c\/p\u003e\n\n\u003cp\u003eIst das Glas offen, gehört es in den Kühlschrank, so steht es auf dem Etikett: nach Anbruch kühl lagern. Streich die Oberfläche nach jeder Entnahme glatt und nimm einen sauberen Löffel.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Rühr zwei Löffel Bärlauch Pesto in 250 g Quark, salze nach und stell die Schüssel zu Pellkartoffeln auf den Tisch. Mehr braucht ein Frühlingsabend selten.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: Kräuterpesto aus einer Küche in Wiehl\u003c\/h3\u003e\n\n\u003cp\u003eKönigskind ist eine kleine Manufaktur in Wiehl im Oberbergischen Kreis, bekannt vor allem für Senfe und Chutneys.\u003c\/p\u003e\n\n\u003cp\u003eUwe König begann 2005 in seiner heimischen Küche, zunächst als Hobby. 2014 machte er daraus seine eigene Manufaktur, unterstützt von seiner Frau Sabine. Gearbeitet wird von Hand und in kleinen Mengen. Aromazusätze, Farbstoffe, Konservierungsmittel und Geschmacksverstärker lässt Königskind nach eigener Angabe weg. Hier heißt das: Den Geschmack trägt das Kraut zusammen mit dem Käse. Auf jedem Etikett steht „Oberbergisches Produkt\".\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für die Frühlingsküche und eilige Pastaabende\u003c\/h3\u003e\n\n\u003cp\u003eDas Pesto passt zu allen, die Bärlauch mögen und ihn auch außerhalb der kurzen Saison auf dem Teller haben wollen. Es ist ein guter Vorrat für Abende, an denen die Nudeln schnell fertig sein sollen. Wer es herbstlich mag, findet daneben das \u003ca href=\"\/en\/products\/steinpilz-pesto\"\u003eSteinpilz Pesto\u003c\/a\u003e aus derselben Küche. Weitere Gläser aus Wiehl zeigt dir die \u003ca href=\"\/en\/collections\/koenigskind\"\u003eKönigskind-Seite\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergenhinweis: Das Pesto enthält Parmigiano Reggiano und damit Milch. Nicht geeignet ist es für Menschen mit Milchallergie und für eine vegane Küche.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEin grünes Kräuterpesto mit viel Bärlauch und Parmigiano Reggiano aus dem Oberbergischen – für Pasta, Quark und den Frühling im Glas.\u003c\/em\u003e\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"155 g","offer_id":59223971725644,"sku":"034KOE3030","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/koenigskind-baerlauch-pesto.jpg?v=1792146411"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-pesto.jpg?v=1791268979","url":"https:\/\/leniundhans.de\/en\/collections\/pesto.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}