sell 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.
sell g'machts Organic Basil and Lemon Balm Pesto 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.
Organic Basil and Lemon Balm Pesto by sell g'machts 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.
Basil up front, lemon balm behind, olive oil as a carrier
When 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.
The 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 Organic Wild Garlic Pesto 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.
For pasta, on bread, with salmon
The 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.
The 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.
Once 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.
Our tip: 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.
From the sell g'machts kitchen in Weiler in the Allgäu
sell 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.
All 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.
Since 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.
For quick dinners, fish lovers, and anyone who avoids garlic
The 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.
If you prefer something spicier, try the Allgäuer Organic Herb Pesto with arugula and garlic. All jars from Weiler can be found on our sell-g'machts page, and other varieties from different producers in the Pesto 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.
Basil and lemon balm from the Allgäu, cold-stirred and vegan – the mild herb pesto for pasta, salmon, and quick evening snacks.
