Königskind Porcini Pesto. Creamy mushroom pesto with 15 percent porcini mushrooms – with almonds and Parmigiano Reggiano, handmade.
Königskind Porcini Pesto 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.
Porcini Pesto from Königskind 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.
Flavor: Wild mushroom, nut, and aged cheese
The 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.
Anyone expecting a green, herbal pesto will get something else here: a dark, savory mushroom pesto for autumn and winter cooking.
Uses: Pasta, bread, meat, and potatoes
It 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.
With 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.
Once 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.
Our tip: Serve a spoonful of porcini pesto with a quick-seared beef steak, accompanied by a few balsamic onions from the same producer. Mushroom, acidity, and meat together make for a plate like you'd find in a traditional tavern.
Origin: a pesto from a mustard and chutney kitchen
Königskind 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.
With 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.
For whom: for mushroom lovers and quick autumn cooking
This 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.
Green and red pestos from other producers can be found in our Pesto category. To see what else Königskind produces, take a look at the Königskind page.
Note: 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.
A creamy mushroom pesto with porcini mushrooms, almonds, and Parmigiano Reggiano from the Oberberg region – for pasta, bread, steak, and baked potatoes.
