{"title":"Pesto","description":"\u003ch2\u003ePesto means concentrated flavor.\u003c\/h2\u003e\n\u003cp\u003eHerbs, nuts, oil, and cheese combine to create a rich, aromatic sauce.\u003c\/p\u003e\n\u003cp\u003eOur \u003cstrong\u003epestos\u003c\/strong\u003e are traditionally made and carefully selected. From classic basil pesto to special variations: good ingredients and balanced recipes are paramount here.\u003c\/p\u003e\n\u003cp\u003eWhether with pasta, as a spread, or for refining vegetables and salads – pesto is versatile and brings a lot of flavor with little effort.\u003c\/p\u003e\n\u003cp\u003eIntense, clear, and honest: \u003cstrong\u003ePesto that endures.\u003c\/strong\u003e\u003c\/p\u003e","products":[{"product_id":"greenomic-pesto-calabrese","title":"Calabrese Pesto","description":"\u003ch2 id=\"speakable-headline\"\u003ePesto Calabrese by Greenomic Delikatessen with Peppers and Cheese\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePesto Calabrese by Greenomic Delikatessen is the creamy, Southern Italian version featuring peppers, sun-dried tomatoes, ricotta, and pecorino. It is the only pesto in the range based on olive oil, with a warm hint of chili in the background. The jar is easily enough for two dinners with short pasta and cheese.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePesto Calabrese\u003c\/strong\u003e is the orange-red seasoned cream from Greenomic Delikatessen, prepared in Tuscany following a Calabrian recipe. In this 135-gram jar, peppers and sun-dried tomatoes meet two types of cheese: mild ricotta and pecorino made from sheep's milk, along with oregano, basil, and a touch of chili. The mixture is thickened with a little rice flour to ensure it is easy to spread straight from the jar.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy, cheesy, and with a warm heat\u003c\/h3\u003e\n\u003cp\u003eThe cream is dense and orange-red, noticeably heavier than a green pesto, and it smells of cooked peppers the moment you open it. Beneath that lies the scent of sun-dried tomatoes, sweet and concentrated, much like the air over the drying racks in Southern Italy. Compared to this cream, a green pesto from the same range smells almost cool.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the sweetness of the pepper hits first, followed by the salty pungency of the sheep's milk cheese, and finally, the chili leaves a gentle, lingering warmth. The ricotta binds everything together and softens the texture without muting the flavor. This recipe does not have a brutal heat; rather, it provides a warmth that lingers for a while.\u003c\/p\u003e\n\n\u003ch3\u003eWith short pasta, on eggplant, or on bread\u003c\/h3\u003e\n\u003cp\u003eShort, ridged pasta holds the cream best, such as \u003ca href=\"\/en\/products\/guerrieri-mezze-maniche-hartweizen-pasta\"\u003eMezze Maniche by Guerrieri\u003c\/a\u003e or a hearty penne. Add one tablespoon per person to a warm pan, pour in a splash of pasta water, and toss in the drained pasta. A spoonful of grated sheep's cheese on top and a bit of pepper complete the dish.\u003c\/p\u003e\n\u003cp\u003eThe cheese emulsifies with the starchy cooking water to form a sauce that requires no cream. Over grilled eggplant or zucchini, the pesto acts as a seasoning; on toasted bread, it makes a bruschetta; and as a dip for breadsticks, it fits perfectly on the table for an aperitivo. Combined with warm chickpeas and parsley, it becomes a meal without the need for pasta.\u003c\/p\u003e\n\n\u003ch3\u003eCalabria, home of the peperoncino\u003c\/h3\u003e\n\u003cp\u003eCalabria is the toe of the Italian boot—barren, mountainous, and hot—and the cuisine there thrives on a few robust ingredients. Sheep fare better in this terrain than cows, which is why the cheese there is traditionally made from sheep's milk and carries significantly more intensity.\u003c\/p\u003e\n\u003cp\u003ePeperoncino grows at almost every house in Calabria and is dried in braided bunches until needed in winter. Greenomic Delikatessen has their recipe prepared in Tuscany using olive oil instead of sunflower oil as a base, which gives the cream its Mediterranean foundation.\u003c\/p\u003e\n\n\u003ch3\u003eThe residual heat turns it into a sauce\u003c\/h3\u003e\n\u003cp\u003eTake the jar out of the refrigerator in good time, as the cream is easier to incorporate at room temperature. Add it to the pasta only after draining so the cheese melts without curdling. If you prefer it spicier, toss a fresh chili pepper into the pan before adding the cream.\u003c\/p\u003e\n\u003cp\u003eOnce opened, the remainder will keep in the refrigerator for about seven days, provided there is a layer of olive oil on top. The green varieties in this series are waiting in the \u003ca href=\"\/en\/collections\/pesto\"\u003epesto selection\u003c\/a\u003e, and the rest of the assortment can be found on the \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003eGreenomic Delikatessen shelf\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"135 g","offer_id":53071218245966,"sku":"045GRN2006","price":5.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-pesto-calabrese.jpg?v=1750980317"},{"product_id":"greenomic-pesto-limone","title":"Lemon Pesto","description":"\u003ch2 id=\"speakable-headline\"\u003ePesto Limone by Greenomic Delikatessen, bright and citrus-fresh\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePesto Limone by Greenomic Delikatessen is the bright, summery take on the green classic, featuring basil, cashew, Parmesan, and grated lemon zest. Produced in Tuscany, this 135-gram jar contains the perfect seasoning paste for thin pasta and pan-seared fish.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePesto Limone\u003c\/strong\u003e is the citrus-fresh pesto variety from Greenomic Delikatessen, crafted in Tuscany. Inside the jar is a light green cream made of concentrated basil, sunflower oil, cashews, aged Parmesan, and pine nuts, all given direction by the zest of a lemon. One jar is enough for two pasta nights.\u003c\/p\u003e\n\n\u003ch3\u003eLight green, herbaceous, and with a clear citrus edge\u003c\/h3\u003e\n\u003cp\u003eWhen you open the jar, the citrus note rises first, cool and clear, followed only then by the herbaceous scent of basil. The color is a light green with a yellowish shimmer, noticeably brighter than the green classic. Anyone unscrewing the lid knows immediately that summer is being served.\u003c\/p\u003e\n\u003cp\u003eOn hot pasta, the cream remains light and coats every noodle thinly without becoming heavy. The nuts provide a soft nuttiness, the aged cheese adds salty depth, and the freshness of the zest lies over it like an open window. No heaviness develops, even after a second plate.\u003c\/p\u003e\n\n\u003ch3\u003eWith fish, shrimp, and thin pasta\u003c\/h3\u003e\n\u003cp\u003ePesto Limone is best showcased on linguine, spaghetti, or tagliolini, such as the \u003ca href=\"\/en\/products\/good-hair-day-pasta-spaghetti-classic\"\u003eSpaghetti Classic from Good Hair Day\u003c\/a\u003e. Add one tablespoon per person to a warm pan, pour in a splash of pasta water, then toss the pasta and serve immediately. The pesto should not remain in the pan for longer than thirty seconds.\u003c\/p\u003e\n\u003cp\u003ePaired with pan-seared fish, quickly cooked shrimp, or scallops, it becomes a light sauce that doesn't overpower anything. In a risotto with asparagus or young peas, a spoonful replaces the herbs, and on toasted ciabatta with fresh goat cheese, you have an appetizer ready in two minutes.\u003c\/p\u003e\n\n\u003ch3\u003eThe zest carries the oil, not the juice\u003c\/h3\u003e\n\u003cp\u003eFor this pesto, lemon zest is used, not the juice, and there is a solid reason for this. The outer, yellow layer of the zest contains the tiny glands with the essential oil that carries the scent; the juice only provides acidity.\u003c\/p\u003e\n\u003cp\u003eThe scent of this oil is volatile, which is why the pesto quickly loses its clarity when exposed to heat and should only be folded into the dish at the very end. Greenomic Delikatessen has the recipe prepared in Tuscany using local ingredients. The basil is concentrated in the jar, meaning every spoonful contains far more leaves than the lid might suggest.\u003c\/p\u003e\n\n\u003ch3\u003eA final grating of fresh lemon\u003c\/h3\u003e\n\u003cp\u003eGrate a little fresh zest over the plate before serving to make the bright note stand out once more. Stir the jar before use, as the oil tends to collect at the top. It will be firmer straight from the fridge; letting it sit on the counter for a few minutes is sufficient.\u003c\/p\u003e\n\u003cp\u003eOnce opened, the pesto will keep in the refrigerator for about seven days if you cover the surface with a little olive oil. To see what else is in the jar, check out our \u003ca href=\"\/en\/collections\/pesto\"\u003epesto selection\u003c\/a\u003e; the rest of the Greenomic Delikatessen range can be found on our \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003ebrand shelf\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"135 g","offer_id":53071218344270,"sku":"045GRN2001","price":5.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-pesto-limone.jpg?v=1750980321"},{"product_id":"la-gallinara-pesto-genovese-130g","title":"Pesto Genovese with Basil","description":"\u003ch2\u003ePesto Genovese – Basil Pesto from La Gallinara\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003ePesto Genovese\u003c\/strong\u003e is a \u003cstrong\u003ebasil pesto\u003c\/strong\u003e from \u003cstrong\u003eLa Gallinara\u003c\/strong\u003e from Liguria in northwest Italy. The protected origin Genoese basil from fields around the Ligurian coastal town of Albenga is the main ingredient for the popular green pesto. Due to the special climatic conditions and thanks to the humus-rich soils, this special variety of basil grows on the Riviera di Ponente, the Palm Coast. Not strong and lemony like its Piedmontese cousins, but with a delicate, multifaceted aroma. And so the pesto also tastes particularly aromatic and fine.\u003c\/p\u003e\n\u003ch3\u003eBasil Pesto – the Ligurian Classic\u003c\/h3\u003e\n\u003cp\u003eThe Genoese-style pesto with olive oil, Grana Padano and Pecorino, pine nuts, and garlic is a Ligurian classic, a wonderfully tasting cream that not only goes great with pasta, but also with thinly sliced veal and light poultry, on tomatoes, with mozzarella, as a salsa in vegetable soups, with potatoes, and on crispy bread.\u003c\/p\u003e\n\u003cp\u003eLa Gallinara Pesto Genovese is made according to a traditional recipe with basil with a protected designation of origin. Within a few hours of harvesting, when the basil is particularly aromatic, it is processed into pesto. To preserve the variety of these aromas, it is stirred with a little pasta water or olive oil and added cold to hot pasta.\u003c\/p\u003e\n\u003cp\u003eSince the basil pesto does not contain preservatives, it is advisable, if you do not use the whole jar, to cover the surface of the pesto with a little olive oil and store it in the refrigerator.\u003c\/p\u003e","brand":"La Gallinara","offers":[{"title":"130 g","offer_id":53071225815374,"sku":"045VIA7320","price":5.25,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-gallinara-basilikum-pesto-genovese.jpg?v=1750980616"},{"product_id":"la-gallinara-pesto-al-limone-130g","title":"Pesto al Limone – Lemon Pesto","description":"\u003ch2\u003ePesto al Limone – Lemon Pesto from La Gallinara\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eLa Gallinara Pesto al Limone\u003c\/strong\u003e is a \u003cstrong\u003elemon pesto\u003c\/strong\u003e from Liguria in northwestern Italy. The Protected Designation of Origin Genovese basil from fields around the Ligurian coastal town of Albenga is the main ingredient for this popular green pesto. Due to the special climatic conditions and thanks to the humus-rich soils, this particular variety of basil grows on the Riviera di Ponente, the Palm Riviera. Not strong and lemony like its Piedmontese cousins, but with a delicate, complex aroma. And so the pesto also tastes particularly aromatic and fine.\u003c\/p\u003e\n\u003ch3\u003eLemon Pesto – the Ligurian Variation\u003c\/h3\u003e\n\u003cp\u003ePesto al Limone is a cream made from green olives, lemon zest, basil, olive oil, almonds, and parsley. A \u003cstrong\u003epesto without Parmesan\u003c\/strong\u003e. This wonderfully tasting cream not only pairs well with pasta, but also with fish and light poultry, with tomatoes, zucchini, and bell pepper vegetables, as a salsa in vegetable soups, with potatoes, ham and cheese, and on crispy bread.\u003c\/p\u003e\n\u003cp\u003eLa Gallinara Pesto al Limone is made according to a traditional recipe with basil of protected origin. Within a few hours of harvesting, when the basil is particularly rich in aroma, it is processed into pesto. To preserve the diversity of these aromas, it is stirred with a little pasta water or olive oil and added cold to hot pasta.\u003c\/p\u003e\n\u003cp\u003eSince the lemon pesto contains no preservatives, it is advisable, if you don't use the whole jar, to cover the surface of the pesto with a little olive oil and store it in the refrigerator.\u003c\/p\u003e","brand":"La Gallinara","offers":[{"title":"130 g","offer_id":53071225913678,"sku":"045VIA7303","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-gallinara-zitronen-pesto-al-limone.jpg?v=1750980620"},{"product_id":"koenigskind-baerlauch-pesto","title":"Wild Garlic Pesto","description":"\u003ch2 id=\"speakable-headline\"\u003eWild Garlic Brings Spring Into Your Home and Onto Your Table\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n  \u003cp\u003eKönigskind Wild Garlic Pesto is a creamy spring pesto made from 50% fresh wild garlic, high-quality sunflower oil, and real Parmigiano Reggiano – handmade by Uwe König in the Oberberg region. A seasonal insider tip for pasta, light meats, and salad dressings, with a hint of lemon and a pinch of nutmeg.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eWild Garlic Pesto\u003c\/strong\u003e from \u003cstrong\u003eKönigskind\u003c\/strong\u003e is a creamy spring pesto from German lands, specifically the Oberberg region. With 50% fresh wild garlic, sunflower oil, real Parmigiano Reggiano, a splash of lemon, salt, nutmeg, and a pinch of spices, only a few honest ingredients go into the jar – without artificial flavors, colorings, preservatives, or flavor enhancers. Uwe König processes the wild garlic by hand shortly after harvesting to preserve its full aroma.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-sensorik\"\u003eSpicy-green, creamy, and with a typical wild garlic aroma\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the unmistakable wild garlic scent rises – spicy-garlicky, but finer and greener than garlic, with a meadow-fresh note that immediately brings to mind spring forests. The color is a rich, dark green with yellowish oil streaks from the high-quality sunflower oil. The consistency is pleasantly spreadable, with visible pieces of wild garlic that give the pesto a rustic look.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the pesto starts with the full, spicy wild garlic flavor, then comes the nutty depth of Parmigiano Reggiano with its slight saltiness, and finally, a subtle hint of lemon lifts the green notes and makes the whole thing light and fresh. The wild garlic here is significantly more intense than in industrial pestos, which is due to the high proportion of 50% fresh herb. A pesto that tastes of spring and steals the show from ordinary basil pesto.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-verwendung\"\u003eWe find it spring-fresh with pasta and fish\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eWild Garlic Pesto\u003c\/strong\u003e is the seasonal star of our pesto selection. Especially delicious with freshly cooked tagliatelle with a hint of olive oil, a few shaved Parmesan flakes, and some toasted pine nuts – a spring dish that's on the table in 15 minutes. The pesto is also a perfect companion to homemade gnocchi with brown butter or tagliatelle with roasted chicken.\u003c\/p\u003e\n\u003cp\u003eWe also like it with light meat: spread on a pan-fried chicken breast, as a marinade for a pork loin, or with poached salmon, the wild garlic pesto is a summery herald of spring. On a warm slice of baguette as a quick bruschetta, as an addition to homemade salad dressing, or simply as a dip for raw vegetables – the possibilities are wide-ranging.\u003c\/p\u003e\n\u003cp\u003eStir a spoonful of wild garlic pesto into a warm potato and wild garlic soup, as a green crema on a spring quiche, or as a fresh component in a pasta with ricotta and fresh peas – the pesto loves spring and brings it to your plate. Further seasonal delights from the Königskind kitchen can be found in the autumnal \u003ca href=\"\/en\/products\/koenigskind-steinpilz-pesto\"\u003ePorcini Mushroom Pesto\u003c\/a\u003e, the spicy \u003ca href=\"\/en\/products\/koenigskind-gruenkohl-pesto\"\u003eKale Pesto\u003c\/a\u003e, and the classic \u003ca href=\"\/en\/products\/koenigskind-mango-chutney\"\u003eMango Chutney\u003c\/a\u003e. More can be found in our \u003ca href=\"\/en\/collections\/koenigskind\"\u003eKönigskind collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-hersteller\"\u003eUwe König's Delicatessen Manufactory in the Oberberg Region\u003c\/h3\u003e\n\u003cp\u003eThe Königskind gourmet manufactory is \u003cstrong\u003eUwe König's\u003c\/strong\u003e passion project. What began as a hobby in his home kitchen in 2005, he expanded into a full-time business in 2014 due to the growing demand for his pestos, chutneys, and fruit spreads. To this day, all Königskind products are cooked in the kitchen under the goat bush in Wiehl – all by hand, in manageable quantities, with the support of his wife Sabine.\u003c\/p\u003e\n\u003cp\u003eThe Königskind philosophy is particularly evident in the wild garlic pesto: the wild garlic is processed fresh only during the short season between March and May to preserve its full aroma. Uwe König consistently avoids artificial flavors, colorings, preservatives, and flavor enhancers – instead, a few honest ingredients go into the jar, which still taste of meadows and forests. In addition to the wild garlic pesto, we also carry porcini mushroom pesto, kale pesto, chutneys, fruit spreads, and the legendary black walnuts from the same kitchen.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"155 g","offer_id":53071249080654,"sku":"034KOE3030","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/koenigskind-baerlauch-pesto.jpg?v=1750981021"},{"product_id":"cipriani-basilikum-pesto","title":"Basil Pesto","description":"\u003ch2 id=\"speakable-headline\"\u003eBasil Pesto without cheese, organic pesto for pasta and more\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Basil Pesto is an organic pesto made from basil, pine nuts, sea salt, and olive oil – completely without garlic and without cheese. The 180-gram jar goes well with any pasta, but can just as easily be used as a dip or salad dressing.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBasil Pesto by Cipriani\u003c\/strong\u003e is an organic pesto without garlic and without cheese, but with sea salt, pine nuts, and plenty of olive oil. The 180-gram jar is suitable for anyone who appreciates the pure taste of basil and wants to decide for themselves if and how much cheese to add.\u003c\/p\u003e\n\n\u003ch3\u003eWithout garlic, without cheese, with full basil flavor\u003c\/h3\u003e\n\n\u003cp\u003eUnlike most classic pestos, this basil pesto consciously avoids garlic and cheese – two ingredients that can quickly overpower the delicate flavor of basil.\u003c\/p\u003e\n\n\u003cp\u003eInstead, sea salt, roasted pine nuts, and a good splash of olive oil carry the flavor, unobtrusive and light enough for quick everyday cooking. If you like, you can grate some Parmesan or Pecorino over it yourself; without cheese, the pesto remains completely vegan.\u003c\/p\u003e\n\n\u003cp\u003eThe 180-gram jar is enough for about four portions of pasta, depending on how generously you serve it.\u003c\/p\u003e\n\n\u003cp\u003eThe roasted pine nuts add a slightly nutty note that gives the pesto depth without displacing the fresh basil flavor – a balance often lost in pestos heavily seasoned with cheese.\u003c\/p\u003e\n\n\u003ch3\u003eFor pasta, but also as a dip and dressing\u003c\/h3\u003e\n\n\u003cp\u003eClassically stirred, the basil pesto ends up in warm pasta, whether with thin \u003ca href=\"\/en\/products\/cipriani-pasta-tagliolini-all-uovo\"\u003eTagliolini all'uovo\u003c\/a\u003e or robust \u003ca href=\"\/en\/products\/cipriani-nudeln-bio-spaghetti\"\u003eorganic spaghetti\u003c\/a\u003e made from durum wheat semolina.\u003c\/p\u003e\n\n\u003cp\u003eBeyond pasta, the pesto is also suitable as a dip for crusty bread, as a topping on tomato and mozzarella, or as a little secret ingredient in a salad dressing – one spoonful is enough to enhance a simple vinaigrette with an herbal note.\u003c\/p\u003e\n\n\u003cp\u003eAnyone looking for more sauces for \u003ca href=\"\/en\/collections\/cipriani-hartweizennudeln\"\u003eCipriani durum wheat pasta\u003c\/a\u003e will also find spicier tomato sugos in the \u003ca href=\"\/en\/collections\/cipriani-feinkost\"\u003eCipriani gourmet\u003c\/a\u003e selection.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick appetizer, a spoonful of pesto on warm flatbread with a few cherry tomatoes is enough – ready in a few minutes, with no need to preheat the oven.\u003c\/p\u003e\n\n\u003ch3\u003eA classic from the kitchen of Harry's Bar\u003c\/h3\u003e\n\n\u003cp\u003eIn 1931, Giuseppe Cipriani opened his bar near Piazza San Marco in Venice, where the establishment's simple, high-quality cuisine earned its reputation alongside Ernest Hemingway. His son Arrigo Cipriani sums up the philosophy behind it in one sentence: \"Fewer ingredients, better quality.\"\u003c\/p\u003e\n\n\u003cp\u003eThe basil pesto follows exactly this principle: four ingredients, no unnecessary additives, just a taste that stands on its own. It is produced in the same small family business that also produces the house's pasta sauces and olive oil.\u003c\/p\u003e\n\n\u003cp\u003eIn addition to the basil pesto, the Bellini base, red wine vinegar, and Carnaroli risotto rice also originate from the same kitchen – an entire product family based on the same simple recipes.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who wants to discover more classics from Harry's Bar in addition to the basil pesto will also find pasta sauces, rice, and vinegar in the Cipriani gourmet selection.\u003c\/p\u003e\n\n\u003ch3\u003eA spoonful of pasta water keeps it smooth\u003c\/h3\u003e\n\n\u003cp\u003eBefore serving, stir a spoonful of the pasta cooking water into the pesto – this keeps it smooth and coats each noodle evenly.\u003c\/p\u003e\n\n\u003cp\u003eThis is how four simple ingredients turn into a pesto that speaks for itself.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control body IT-BIO-009 Agricultura Italia\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"180 g","offer_id":53071257895246,"sku":"043WIL9503","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-basilikum-pesto-basilico.jpg?v=1750981237"},{"product_id":"greenomic-pesto-aglio-olio-peperoncino","title":"Garlic Chili Pesto","description":"\u003ch2 id=\"speakable-headline\"\u003ePesto Aglio Olio Peperoncino by Greenomic Delikatessen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePesto Aglio Olio Peperoncino by Greenomic Delikatessen is the seasoning paste for Italy's most famous pasta dish: garlic, red chili peppers, and sun-dried tomatoes, bound in sunflower oil. From the 135-gram jar, you can get to the table in one minute what would otherwise require a cutting board and a knife.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePesto Aglio Olio Peperoncino\u003c\/strong\u003e is the spicy garlic condiment from Greenomic Delikatessen, prepared in Tuscany according to an Italian recipe. Dried tomatoes give the paste its dark red color, while red peppers provide the direction. Both are carried by sunflower oil, which gently envelops the flavors.\u003c\/p\u003e\n\n\u003ch3\u003eGarlic to the fore, heat following, tomato underneath\u003c\/h3\u003e\n\u003cp\u003eUpon opening, the garlic is the first thing to rise from the jar, followed by the dry heat of the red peppers and the concentrated tone of ripe tomatoes. The paste is medium-fine ground, with visible pieces remaining, and its color leans toward a dark brick red.\u003c\/p\u003e\n\u003cp\u003eOn hot spaghetti, the oil dissolves and brings the seasoning to the front, while the heat only arrives with the second bite and then lingers. It contains four percent red chili peppers, enough for warmth across the entire plate.\u003c\/p\u003e\n\u003cp\u003eThe dried tomatoes are the quiet part of the mixture. They lay a sweet depth beneath the heat and bind the paste so that it sticks to every bite instead of running into the bowl.\u003c\/p\u003e\n\n\u003ch3\u003eTo a spaghettata in five minutes\u003c\/h3\u003e\n\u003cp\u003eA heaping tablespoon per person goes into a warm pan, along with a ladle of pasta water and then the drained pasta. Toss everything vigorously until the oil and water combine and the noodles begin to glisten.\u003c\/p\u003e\n\u003cp\u003eParsley and grated cheese should only go on afterward, because both immediately lose their freshness in a hot pan. Those who prefer it milder can stretch the paste with a spoonful of olive oil; those looking for more fire can take a second spoonful from the jar.\u003c\/p\u003e\n\u003cp\u003eBeyond spaghetti, this seasoning works well as a base: a spoonful in a tomato sauce, a smear on toasted ciabatta, a dollop under grilled vegetables, or on a warm potato. Once opened, the jar will keep for about a week in the refrigerator if a film of olive oil covers the surface.\u003c\/p\u003e\n\n\u003ch3\u003eThe midnight spaghetti and its three ingredients\u003c\/h3\u003e\n\u003cp\u003eAglio, olio e peperoncino means garlic, oil, and chili, and that is all the dish requires in Italy to this day. In Rome, it is called spaghettata di mezzanotte, midnight spaghetti, because it is what becomes of whatever is left in the kitchen after a long evening.\u003c\/p\u003e\n\u003cp\u003eThe garlic is the tricky part, as it browns too much in seconds in hot oil and tastes bitter afterward. By being pre-cooked, it survives even a pan that has become a moment too hot and retains its rounded tone.\u003c\/p\u003e\n\u003cp\u003eIn Tuscany, the tomatoes dry in the sun before being preserved, losing most of their water in the process. What remains is fruit in a dense form, and it is precisely this that keeps the heat in balance at Greenomic Delikatessen.\u003c\/p\u003e\n\n\u003ch3\u003eThe jar for the evening without a grocery trip\u003c\/h3\u003e\n\u003cp\u003eIn your pantry, this jar is your insurance against an empty refrigerator, as pasta and a spoonful of paste already make a complete meal. For a table where not everyone handles the same level of heat, you can place the milder varieties from Greenomic Delikatessen alongside it.\u003c\/p\u003e\n\u003cp\u003eYou can find the other varieties in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-pesto-creme\"\u003ePesto by Greenomic Delikatessen\u003c\/a\u003e, and the matching pasta in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-good-hair-day-pasta\"\u003eGood Hair Day Pasta\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"135 g","offer_id":53071258845518,"sku":"045GRN2008","price":5.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-pesto-aglio-olio-peperoncino.jpg?v=1750981280"},{"product_id":"finks-delikatessen-paradeis-schwarze-nuss-pesto","title":"Paradeis Black Walnut Pesto","description":"\u003ch2 id=\"speakable-headline\"\u003eParadeis Black Walnut Pesto, fruity and savory\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Paradeis Black Walnut Pesto from Fink's Delikatessen is a savory tomato pesto featuring the rarity of pickled black walnuts, combined with cashews, cheese, and herbs. Fruity, nutty, unusual.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eParadeis Black Walnut Pesto\u003c\/strong\u003e is a fruity-savory tomato pesto from Bettina Fink-Haberl's kitchen. 35 percent fully ripe tomatoes – known as \"Paradeiser\" in Austria – meet 11 percent pickled black walnuts, along with olive oil, cashews, cheese, garlic, and herbs. A pairing you will rarely find anywhere else. Black walnuts are among the house's most popular specialties.\u003c\/p\u003e\n\n\u003ch3\u003eFruity tomato meets dark nut\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the pesto is dark red with black specks, the aroma spicy and fruity. Even the eyes anticipate something special.\u003c\/p\u003e\n\u003cp\u003eAt the forefront is the sweet tomato, followed by the black walnut with its deep, almost malty-savory note. Cashews and cheese add creaminess, while chili and garlic provide spice. Fruity, nutty, savory.\u003c\/p\u003e\n\u003cp\u003eA pesto with personality, not your average bland spread. Once you have tasted a black walnut, you will recognize it immediately. This is exactly what makes it a hidden gem for those looking for something new.\u003c\/p\u003e\n\n\u003ch3\u003eWith pasta, meat, and on a cheese platter\u003c\/h3\u003e\n\u003cp\u003eParadeis Black Walnut Pesto is a hearty all-rounder; 1 spoonful is often enough.\u003c\/p\u003e\n\u003cp\u003eIt is at its most full-bodied when stirred into warm pasta; it also goes well with potatoes, grilled meat, fried fish, cheese platters, and snacks. A spoonful on toasted bread is a little appetizer in itself. Because it is so robust, a little goes a long way, so the 115-gram jar lasts for a while. It also adds joy and immediate flavor to tomato sauces or paired with a strong hard cheese.\u003c\/p\u003e\n\u003cp\u003eIn contrast, the \u003ca href=\"\/en\/products\/finks-delikatessen-kuerbis-pesto\"\u003ePumpkin Pesto\u003c\/a\u003e is green and nutty. Both can be found in \u003ca href=\"\/en\/collections\/finks-delikatessen-pesto-chutney\"\u003ePesto \u0026amp; Chutneys by Fink's Delikatessen\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe black walnut, a rare specialty\u003c\/h3\u003e\n\u003cp\u003eWhat makes this pesto special is the pickled black walnut.\u003c\/p\u003e\n\u003cp\u003eFor these, green, still-soft walnuts are picked before St. John's Day, June 24th, pierced multiple times, and soaked in water for weeks—changing the water daily—until they turn jet black. Then, they are ripened in a sugar syrup with spices and vanilla.\u003c\/p\u003e\n\u003cp\u003eBy then, the shell and kernel are so soft that the nut can be pierced with wooden skewers. Caution: The green walnuts stain hands black; it is best to work with gloves. The soaking process alone takes several weeks before the nuts are steeped in the warm syrup. The walnuts come from Styria, Burgenland, and Hungary.\u003c\/p\u003e\n\u003cp\u003eBettina Fink-Haberl, who founded her manufactory in 2002, uses these to create her unusual pesto with fully ripe tomatoes and herbs. For over 20 years, the black walnut has been a centerpiece of the house. The \u003ca href=\"\/en\/products\/finks-delikatessen-schwarze-nuesse\"\u003eblack walnuts\u003c\/a\u003e are also available pure. More can be found in the \u003ca href=\"\/en\/collections\/finks-delikatessen\"\u003eentire assortment of Fink's Delikatessen\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eStir the separated oil back in\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the pesto is best kept in the refrigerator. It reveals its full flavor at room temperature.\u003c\/p\u003e\n\u003cp\u003eStored in a cool place and stirred with the separated oil, it maintains its consistency. For pasta, mix a spoonful with some hot pasta water until creamy. On a cheese platter, it is a conversation piece in itself—especially when someone asks what that dark nut is. A jar that makes guests curious. Fruity, nutty, special.\u003c\/p\u003e","brand":"Fink's Delikatessen","offers":[{"title":"115 g","offer_id":53071260778830,"sku":"044FIN5188","price":8.1,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/finks-delikatessen-paradeis-schwarze-nuss-pesto-115g.jpg?v=1750981373"},{"product_id":"finks-delikatessen-kuerbis-pesto","title":"Pumpkin Pesto","description":"\u003ch2 id=\"speakable-headline\"\u003ePumpkin Pesto with Styrian Pumpkin Seed Oil\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe pumpkin pesto from Fink's Delikatessen is a creamy pesto made from the whole Styrian oil pumpkin – pulp, seeds, and pumpkin seed oil. Nutty, savory, deep green, with a hint of chili.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePumpkin pesto\u003c\/strong\u003e is a creamy pesto from the Styrian Volcano region, crafted by Bettina Fink-Haberl. Almost the entire nutmeg pumpkin is used: 31 percent pulp, 20 percent pumpkin seeds, and 40 percent dark green pumpkin seed oil, plus cheese, rock salt, and a touch of chili. A nutty jar that tastes like Styria. The pumpkin seed oil, often called \"green gold\" in Styria, gives the pesto its color and depth.\u003c\/p\u003e\n\n\u003ch3\u003eNutty, savory, deep green\u003c\/h3\u003e\n\u003cp\u003eThe color gives it away immediately – a deep dark green from the Styrian pumpkin seed oil. Only authentic pumpkin seed oil can achieve such a green.\u003c\/p\u003e\n\u003cp\u003eThe roasted note of the pumpkin seeds fills the air as soon as you open the jar, and on pasta, the pesto is creamy and full-bodied, nutty from the seeds, savory from the cheese, with a fine heat from the chili. The pumpkin seed oil provides a velvety, deep foundation for it all. This is the taste of the Styrian fields in autumn. Nutty, savory, deep green.\u003c\/p\u003e\n\u003cp\u003eThis is not a thin oil-based pesto, but a thick, creamy spread with character. That is exactly why one spoonful is enough to give a dish depth. Anyone who likes Styrian pumpkin seed oil will love this pesto.\u003c\/p\u003e\n\n\u003ch3\u003eWith pasta, potatoes, and grilled meat\u003c\/h3\u003e\n\u003cp\u003ePumpkin pesto is more versatile than the name suggests – its range extends from a quick plate of pasta to a festive roast.\u003c\/p\u003e\n\u003cp\u003eClassically, it is tossed with warm pasta, served on baked potatoes, with roast beef and grilled meat, with pâtés, and on a cheese platter. One spoonful turns a pumpkin soup into a feast, and spread on bread, it makes for a hearty snack. It is also wonderful in a pumpkin risotto or over roasted vegetables. Use it sparingly; the pumpkin seed oil is intense.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/finks-delikatessen-paradeis-schwarze-nuss-pesto\"\u003eTomato Black Walnut Pesto\u003c\/a\u003e is darker and rarer. The two pestos are meant to be siblings in variety, sometimes green and nutty, other times dark and earthy. Both can be found in the \u003ca href=\"\/en\/collections\/finks-delikatessen-pesto-chutney\"\u003ePesto \u0026amp; Chutney collection by Fink's Delikatessen\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe whole oil pumpkin from Southern Styria\u003c\/h3\u003e\n\u003cp\u003eBehind this pesto lies the Styrian pumpkin culture and a dedicated chef.\u003c\/p\u003e\n\u003cp\u003eSouthern Styria is considered the home of the oil pumpkin, with its sandy soils and mild, Mediterranean-influenced climate. Since a mutation documented around 1880, the seeds no longer have a hard shell, only a thin silvery skin – which makes the famous pumpkin seed oil possible. Bettina Fink-Haberl, who founded her manufactory in 2002, processes pulp, seeds, and oil together into pesto in Walkersdorf near Ilz – by hand and without artificial additives.\u003c\/p\u003e\n\u003cp\u003eThis way, almost the entire pumpkin ends up in the jar; nothing goes to waste. Fruit, seed, and oil – an entire jar from a single plant. Bettina thinks in terms of raw ingredients, an approach you can taste. You can find more from her kitchen in the \u003ca href=\"\/en\/collections\/finks-delikatessen\"\u003eentire range of Fink's Delikatessen\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy when stirred with hot pasta water\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the pumpkin pesto is best kept in the refrigerator.\u003c\/p\u003e\n\u003cp\u003eThe jar should be kept cool, and any oil that separates at the top can simply be stirred back in. For pasta, stir a spoonful with a little hot pasta water until creamy, then it coats the noodles perfectly. It is also a pleasure over quickly grilled vegetables. One jar is enough for many plates, as the cream is very economical. Savory, nutty, versatile.\u003c\/p\u003e","brand":"Fink's Delikatessen","offers":[{"title":"115 g","offer_id":53071260844366,"sku":"044FIN5021","price":8.1,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/finks-delikatessen-kuerbis-presto.jpg?v=1750981376"},{"product_id":"la-gallinara-schwarze-olivenpaste-130g","title":"Black Olive Tapenade – Crema di Olive Nere","description":"\u003ch2 id=\"speakable-headline\"\u003eBlack olive paste from Liguria with 78% olives\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLa Gallinara's black olive paste is a \u003ci\u003eCrema di Olive Nere\u003c\/i\u003e made from 78% black olives, olive oil, and salt. It is not a tapenade—which requires capers and anchovies—but a mild olive cream without any additions.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eblack olive paste\u003c\/strong\u003e is called \u003ci\u003eCrema di Olive Nere\u003c\/i\u003e by La Gallinara and consists of four ingredients: Italian black olives, extra virgin olive oil, sunflower oil, and salt. That is all there is on the label. Those familiar with the salty harshness of some olive pastes will be surprised, as this cream is remarkably mild.\u003c\/p\u003e\n\n\u003ch3\u003eSoft, rounded, with dark olive fruit\u003c\/h3\u003e\n\n\u003cp\u003eThe paste is deep dark, almost black-purple, and thick enough to stay on the knife. Upon opening, it smells of olive and oil, without the sharp, salty brine note of cheap products.\u003c\/p\u003e\n\n\u003cp\u003eOn bread, it first tastes of ripe olive, then the oil comes through and softens the bite. The salt remains restrained; there is no bitter aftertaste and no sharpness. Fruity, oily, gentle—the cream can carry a piece of white bread all on its own.\u003c\/p\u003e\n\n\u003cp\u003eIt is precisely this restraint that makes it so useful in the kitchen. A strong tapenade pushes itself into every dish, whereas this paste stays in the background and lets the fish or meat take center stage.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, under fish, in lamb sauce\u003c\/h3\u003e\n\n\u003cp\u003eIt is quickest to serve pure. A spoonful on toasted white bread, a few drops of olive oil over the top, and the antipasto is ready. Paired with \u003ca href=\"\/en\/products\/verduijns-rosmarin-cracker-75g\"\u003erosemary crackers\u003c\/a\u003e, it becomes an appetizer platter in five minutes.\u003c\/p\u003e\n\n\u003cp\u003eIn hot dishes, it pairs well with fried fish; red mullet, swordfish, or tuna go well with it. It is a classic with lamb—stir a spoonful into the pan drippings and deglaze with a little white wine, and the sauce gains depth without any added salt.\u003c\/p\u003e\n\n\u003cp\u003eIt also works under pasta with cherry tomatoes, as a layer on a puff pastry base before the tomatoes, or as a dark smear beneath a piece of goat cheese. Served with \u003ca href=\"\/en\/products\/ultner-dinkel-grissini-mit-sesam-bio\"\u003espelt grissini\u003c\/a\u003e, it is the dip that always runs out first.\u003c\/p\u003e\n\n\u003cp\u003eIf you add it to hot food, do so late. The cream does not need cooking time; it only needs to warm through, otherwise, the oil will lose its aroma. Once you have opened the jar, it should be kept refrigerated, and like with pesto, a layer of olive oil will protect the surface.\u003c\/p\u003e\n\n\u003ch3\u003eLiguria lives from oil, not just basil\u003c\/h3\u003e\n\n\u003cp\u003eLiguria is narrow, steep, and largely covered with olive groves. The terraces on the hillsides above the coast were built over centuries with dry stone walls because trees would not otherwise stay on the slopes. Besides basil, the olive also comes from this landscape.\u003c\/p\u003e\n\n\u003cp\u003eWith olives, \"black\" means fully ripe. The longer the fruit remains on the tree, the softer the flesh becomes and the milder it tastes, whereas early-picked green olives remain sharper and firmer. That is why a cream made from black olives is the gentler of the two.\u003c\/p\u003e\n\n\u003cp\u003eLa Gallinara has been working in Villanova d'Albenga since 1986 and produces a range of creams alongside its pestos. Since Marco Natucci took over the business, the approach has remained the same: few ingredients per jar and no recipe that pretends to be more elaborate than it is.\u003c\/p\u003e\n\n\u003cp\u003eThe proportions say it all here. 78% black olives means the fruit plays the leading role, and the 11% oil serves only to bind. In many olive creams, the ratio is reversed, and you can taste it immediately because the fat dominates instead of the olive.\u003c\/p\u003e\n\n\u003cp\u003eThe jar weighs 130 g and is vegan and lactose-free. On the shelf next to it, the \u003ca href=\"\/en\/collections\/la-gallinara\"\u003egreen and red pestos from the same producer\u003c\/a\u003e are waiting, in case you want to top your bread differently next time. Black is always a good choice.\u003c\/p\u003e","brand":"La Gallinara","offers":[{"title":"130 g","offer_id":53071418392910,"sku":"045VIA7312","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-gallinara-schwarze-olivenpaste-crema-di-olive.jpg?v=1750981925"},{"product_id":"la-gallinara-pesto-rosso-130g","title":"Pesto Rosso – Tomato Pesto","description":"\u003ch2 id=\"speakable-headline\"\u003ePesto Rosso made from sun-dried tomatoes and Genovese basil\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLa Gallinara’s Pesto Rosso is a tomato pesto consisting of 36% sun-dried tomatoes, combined with Genovese DOP basil, Grana Padano, Pecorino, and pine nuts. It is not a cooked-down sauce, but a thick savory cream that is added to the dish cold.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePesto Rosso\u003c\/strong\u003e is the red sibling of the classic green version, named for the way sun-dried tomatoes dictate its color. At La Gallinara in Villanova d'Albenga, the jar contains 36% of these tomatoes, ground together with olive oil, two types of hard cheese, and pine nuts. It tastes heartier and denser than Pesto Genovese, yet its structure remains distinctly Ligurian.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eDark red, robust, with a sweet tomato core\u003c\/h3\u003e\n\n\u003cp\u003eThe color leans towards brick red, and the consistency is thicker than that of green pesto because the tomato provides more substance than the herbs. When opened, it smells of sunshine and oven-roasted tomatoes; when you insert a spoon, it holds its shape.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the tomato comes through first—concentrated, with the quiet sweetness that results from drying. Behind that, the cheese adds saltiness, the pine nuts round out the flavor, and the basil draws a green line through the entire profile. Hearty, fruity, and robust, without being spicy.\u003c\/p\u003e\n\n\u003cp\u003eOf the three pestos from this producer, the red one is the most assertive. It holds its own against strong ingredients where the green version would be overwhelmed, which is why it pairs well with olives, capers, or anchovies.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eFor short pasta, goat cheese, and potato salad\u003c\/h3\u003e\n\n\u003cp\u003eThe house rule for pasta applies here as well: do not cook it; fold it in cold and loosen it with pasta water, otherwise the cream will remain clumpy and will not coat the noodles.\u003c\/p\u003e\n\n\u003cp\u003eShort pasta carries red pesto better than long strands. It clings well to the twists of \u003ca href=\"\/en\/products\/cipriani-nudeln-bio-fusilli\"\u003eFusilli\u003c\/a\u003e or the tubes of \u003ca href=\"\/en\/products\/rustichella-dabruzzo-penne-rigate-500g\"\u003ePenne Rigate\u003c\/a\u003e, whereas it tends to slide off spaghetti. So, opt for a shape with ridges and hollows.\u003c\/p\u003e\n\n\u003cp\u003eWhen served cold, it pairs beautifully with fresh goat cheese, whose acidity balances the tomato sweetness, and with grilled fish. A spoonful stirred into lukewarm potato salad replaces half the vinaigrette, and on a slice of white bread with mozzarella, it makes for a quick dinner. It also has a place on pizza, applied sparingly before baking.\u003c\/p\u003e\n\n\u003cp\u003eKept in the refrigerator and covered with a film of oil, the remainder will last for a good week. The color may darken slightly, which is normal for sun-dried tomatoes and not a sign that the product has spoiled.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eHow the tomato gets its power\u003c\/h3\u003e\n\n\u003cp\u003eSun-dried tomatoes are concentrated tomatoes. On racks in the sun or in a drying chamber, they lose most of their water, leaving behind fruit, acid, and sweetness in a compact form. The longer the drying process, the darker and denser the result, and the less of it you need later in your dish.\u003c\/p\u003e\n\n\u003cp\u003eFor the pesto, they are subsequently softened in oil and ground with the other ingredients. This is why the jar is thicker than that of green pesto and requires a bit more liquid on the plate to ensure it spreads rather than clumps.\u003c\/p\u003e\n\n\u003cp\u003eLa Gallinara has been producing pestos and creams in Villanova d'Albenga since 1986, and under Marco Natucci’s leadership, the basil remains DOP-certified, even in the red jar. At 10%, it is not merely a garnish, but the Ligurian contribution to a recipe that might otherwise have originated further south.\u003c\/p\u003e\n\n\u003cp\u003e130 g is enough for four portions of pasta or a tray of bruschetta. We stock the entire \u003ca href=\"\/en\/collections\/la-gallinara\"\u003eproduct range from this manufacturer\u003c\/a\u003e, including the green, yellow, and black varieties. That is how you do red.\u003c\/p\u003e","brand":"La Gallinara","offers":[{"title":"130 g","offer_id":53071418458446,"sku":"045VIA7319","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-gallinara-pesto-rosso-tomatenpesto.jpg?v=1750981928"},{"product_id":"greenomic-pesto-al-tartufo","title":"Truffle Pesto","description":"\u003ch2 id=\"speakable-headline\"\u003ePesto al Tartufo by Greenomic Delikatessen with Summer Truffle\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePesto al Tartufo by Greenomic Delikatessen is a green basil paste with summer truffle, cashews, and Parmesan. The earthy tone of the mushroom lies over the herbal base note, and the 135-gram jar contains enough for an evening with guests.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePesto al Tartufo\u003c\/strong\u003e is the festive pesto variety from Greenomic Delikatessen, mixed in Tuscany. Basil leads the list of ingredients, joined by sunflower oil, cashews, Parmesan, garlic, and the summer truffle that defines its character. The supply in the jar is enough for two evenings with guests.\u003c\/p\u003e\n\n\u003ch3\u003eEarthy, herbal, and finely speckled\u003c\/h3\u003e\n\u003cp\u003eInside the jar is a green-brown cream in which the dark pieces of Tartufo are visible as fine specks. Upon opening, the earthy note comes first, beneath which lies the herb and a hint of forest mushroom, like the scent that rises under beech trees after a rainy day. The color is noticeably darker than the classic green version in the series.\u003c\/p\u003e\n\u003cp\u003eOn pasta, the cream softens immediately and spreads evenly, supported by the binding of cashews. The mushroom remains quietly in the background and does not push itself in front of the cheese, which is the more difficult exercise especially with this aroma. The salt comes from the aged cheese; this recipe brings no heat at all.\u003c\/p\u003e\n\n\u003ch3\u003eOn ribbon noodles, under beef, on warm bread\u003c\/h3\u003e\n\u003cp\u003eBroad ribbon noodles carry it best because they offer plenty of surface area, such as the \u003ca href=\"\/en\/products\/good-hair-day-pasta-tagliatelle-al-tartufo\"\u003eTagliatelle al Tartufo from Good Hair Day\u003c\/a\u003e. Add one tablespoon per person to a warm pan, add a dash of pasta water, fold in the pasta, and serve immediately. This empties about half of the small jar for four people.\u003c\/p\u003e\n\u003cp\u003eA dollop on a pan-seared piece of beef turns dinner into an occasion, and in a risotto, it replaces mushrooms when there are none in the house. On warm bread with a slice of bresaola, you have an appetizer for which no one needs to cook. Combined with fried mushrooms and a spoonful of cream, it becomes a mushroom sauce in five minutes.\u003c\/p\u003e\n\n\u003ch3\u003eThe summer truffle and its light interior\u003c\/h3\u003e\n\u003cp\u003eTuber aestivum is the name of the summer truffle, which is hunted from May until late summer and grows under oaks and beeches. Its skin is black and coarsely textured, its interior light and crossed by white veins, and its aroma is milder than that of winter truffles.\u003c\/p\u003e\n\u003cp\u003eIt is precisely this restraint that makes it suitable for a shelf-stable paste, as a strong truffle would be unrecognizable after weeks in the jar. Greenomic Delikatessen has the recipe mixed in Tuscany and supports the mushroom with a natural truffle aroma so that the note carries through to the last spoonful.\u003c\/p\u003e\n\n\u003ch3\u003eLittle heat, few additions\u003c\/h3\u003e\n\u003cp\u003eFold the pesto into the noodles only after draining, because the aroma loses its clarity within a minute in the pot. A drop of truffle oil on top sharpens the direction; the dish needs no more seasoning. Grated Parmesan goes well with it, and it is better to be sparing with pepper.\u003c\/p\u003e\n\u003cp\u003eOnce opened, the jar keeps for about seven days in the refrigerator if the surface is covered with a little olive oil. You can find its milder siblings in the \u003ca href=\"\/en\/collections\/pesto\"\u003epesto selection\u003c\/a\u003e, along with balsamic vinegar and olive oil on the \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003eGreenomic Delikatessen shelf\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"135 g","offer_id":53071449686350,"sku":"045GRN2002","price":5.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-pesto-al-tartufo.jpg?v=1750982017"},{"product_id":"greenomic-pesto-alla-genovese","title":"Pesto Genovese","description":"\u003ch2 id=\"speakable-headline\"\u003ePesto alla Genovese from Greenomic Delikatessen with basil\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePesto alla Genovese from Greenomic Delikatessen is the green classic made from basil, pine nuts, cashews, and aged Parmesan. Produced in Tuscany, it comes in a 135-gram jar that provides enough for two pasta nights and then goes into the refrigerator.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePesto alla Genovese\u003c\/strong\u003e is the classic green herb paste that Greenomic Delikatessen has produced in Italy based on the Ligurian tradition. Inside the jar is a rich green, spreadable cream made of basil and sunflower oil, bound with cashew nuts and seasoned with garlic, Parmesan, and a little salt.\u003c\/p\u003e\n\n\u003ch3\u003eDeep green, nutty, and savory from the cheese\u003c\/h3\u003e\n\u003cp\u003eUpon opening the jar, you are greeted first by the herbaceous scent of basil, followed by the warm nuttiness of the nuts and the salty edge of the aged cheese. The color is a deep green, which only occurs with a high herb content. The salt comes from the cheese, not from a shaker.\u003c\/p\u003e\n\u003cp\u003eOn hot pasta, the paste immediately becomes creamy and coats every noodle evenly. The pine nuts bring their soft, resinous aroma, the cashews provide a velvety consistency, and the garlic stays a step behind the herbs. If you want to season further, reach for black pepper and grated cheese, but nothing else.\u003c\/p\u003e\n\n\u003ch3\u003eOn trofie, spaghetti, and toasted bread\u003c\/h3\u003e\n\u003cp\u003eTake a generous tablespoon per person, add a splash of pasta water to the pan, and toss the drained pasta in until everything is glossy. You must not cook the mixture, otherwise the herbs will lose their color and turn bitter. One spoonful of cooking water makes the sauce supple; two make it thin.\u003c\/p\u003e\n\u003cp\u003eClassically, the pesto belongs with trofie, the short, twisted noodles from Liguria, but a \u003ca href=\"\/en\/products\/good-hair-day-pasta-fettuccine-classic\"\u003eFettuccine Classic from Good Hair Day\u003c\/a\u003e works just as well. On toasted ciabatta, it becomes an antipasto; folded into warm potatoes, it makes a side dish; and a spoonful in minestrone turns the soup into a meal.\u003c\/p\u003e\n\n\u003ch3\u003ePotatoes and beans are cooked in Genoa\u003c\/h3\u003e\n\u003cp\u003eIn Genoa, pasta rarely goes into the pot alone, because floury potato cubes and green beans cook in the same water. The starch from the potato later binds the pesto into a sauce that becomes creamy without cream, and the beans provide a crisp counterpoint. This way of serving is called \"trenette avvantaggiate\" there, meaning \"pasta with an advantage.\"\u003c\/p\u003e\n\u003cp\u003eThe name comes from the port city of Genoa on the Ligurian coast, where the herbs grow on hillsides above the sea and remain particularly tender. Pine nuts come from the cones of the Mediterranean pine and are still extracted by hand today. Greenomic Delikatessen has the recipe prepared in Tuscany, using local raw materials and a consistency that is ready to go straight from the jar to the plate.\u003c\/p\u003e\n\n\u003ch3\u003eStore under oil after opening\u003c\/h3\u003e\n\u003cp\u003eStir the pesto briefly before use, as the oil will settle on top. At room temperature, it is easier to fold in than straight from the cold. After each use, pour a little olive oil over it; this keeps the surface green and the rest will keep in the refrigerator for about a week.\u003c\/p\u003e\n\u003cp\u003eThe other varieties can be found in our \u003ca href=\"\/en\/collections\/pesto\"\u003ePesto selection\u003c\/a\u003e, and the entire assortment from Greenomic Delikatessen is in our \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003ebrand aisle\u003c\/a\u003e along with balsamic vinegar, olive oil, and pasta.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"135 g","offer_id":53071449751886,"sku":"045GRN2005","price":5.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-pesto-alla-genovese.jpg?v=1750982019"},{"product_id":"koenigskind-steinpilz-pesto","title":"Porcini Mushroom Pesto","description":"\u003ch2 id=\"speakable-headline\"\u003ePorcini mushrooms bring autumn into your home and onto your table\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n  \u003cp\u003eKönigskind Porcini Pesto is a creamy, autumnal pesto made from the finest porcini mushrooms, with sunflower seeds, almonds, and real Parmigiano Reggiano – handmade by Uwe König and his wife Sabine in Oberberg. A woody, savory accompaniment to pasta, potatoes, and game dishes, with a delicate hint of lemon and onion aroma.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003ePorcini Pesto\u003c\/strong\u003e from \u003cstrong\u003eKönigskind\u003c\/strong\u003e is a creamy, autumnal pesto from the German region of Oberberg. With sunflower oil, sunflower seeds, 15% finest porcini mushrooms, almonds, Parmigiano Reggiano, onions, a dash of lemon juice, and a pinch of spices, a complex pesto comes in a jar – without artificial flavors, colors, preservatives, or flavor enhancers. Uwe König processes the porcini gently to preserve their woody, savory mushroom aroma.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-sensorik\"\u003eWoody and savory, with an autumn scent and delicate almond sweetness\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the typical porcini scent rises – woody-fresh, savory, almost meaty, with a light nuttiness from the almonds and sunflower seeds in the background. The color is a warm, medium brown with small visible mushroom pieces and sunflower seeds. The consistency is creamy-velvety, with fine grains that give the pesto structure and evoke an autumn forest in October.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the pesto starts with a strong porcini spiciness, then comes the nutty depth of the almonds and Parmigiano Reggiano with its slight saltiness, and finally, a delicate splash of lemon lifts the whole thing without overpowering the strong mushroom character. The onion provides a pleasant spice in the background, and the seasonings complete the profile. A pesto with significantly more depth than a classic basil pesto – autumnal, savory, and with a true forest note.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-verwendung\"\u003eWe enjoy it with pasta, potatoes, and game dishes\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003ePorcini Pesto\u003c\/strong\u003e is the autumnal counterpart to summer pestos. Particularly good with freshly cooked tagliatelle or pappardelle with a little butter, a few shaved Parmesan flakes, and a grind of fresh pepper – an autumn dish that can be on the table in 15 minutes with 2 spoons of pesto per portion. The pesto is also a firm companion to homemade gnocchi or mushroom risotto as an additional flavor carrier.\u003c\/p\u003e\n\u003cp\u003eWe also like it with hearty meat dishes: with beef fillet and boiled potatoes, with pork loin and red cabbage, or as a side dish to venison and deer goulash. It is also a delight with oven-baked potatoes with sour cream, a simple fried potato pan with bacon, or as a filling for 6 baked mushrooms. It also makes a good impression as an addition to homemade creamy salad dressing on an autumn salad with pear and walnuts.\u003c\/p\u003e\n\u003cp\u003eWe also recommend it for quick autumn cooking: a spoon of porcini pesto stirred into a warm potato and mushroom soup, as a crostino topping with goat cream cheese and toasted walnuts, or as a filling for an autumnal quiche – the pesto loves autumn and brings autumn to your plate. Further seasonal delicacies from the Königskind kitchen can be found in the spring-like \u003ca href=\"\/en\/products\/koenigskind-baerlauch-pesto\"\u003eWild Garlic Pesto\u003c\/a\u003e, the wintry \u003ca href=\"\/en\/products\/koenigskind-gruenkohl-pesto\"\u003eKale Pesto\u003c\/a\u003e, and the popular \u003ca href=\"\/en\/products\/koenigskind-schwarze-nuesse\"\u003eBlack Walnuts\u003c\/a\u003e. More can be found in our \u003ca href=\"\/en\/collections\/koenigskind\"\u003eKönigskind collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-hersteller\"\u003eWith the König family and Sabine in the small manufactory\u003c\/h3\u003e\n\u003cp\u003eThe Genussmanufaktur Königskind is the passion project of \u003cstrong\u003eUwe König\u003c\/strong\u003e and his wife \u003cstrong\u003eSabine\u003c\/strong\u003e. What began as a hobby in their home kitchen in 2005, the couple expanded into self-employment in 2014 due to the growing demand for their pestos, chutneys, and fruit spreads. To this day, all Königskind products are cooked in the kitchen under the \"Ziegenbusch\" in Wiehl – all by hand, in manageable quantities, with the care that only a small family manufactory can provide.\u003c\/p\u003e\n\u003cp\u003eWith the porcini pesto, the Königskind philosophy is particularly evident in the choice of ingredients: the best porcini mushrooms, good sunflower oil, real Parmigiano Reggiano, and a mixture of almonds and sunflower seeds as the body. Uwe König consistently refrains from using artificial flavors, colors, preservatives, and flavor enhancers – instead, a few honest ingredients go into the jar, which still taste of forest and autumn. In addition to the porcini pesto, we also offer wild garlic pesto, kale pesto, chutneys, and fruit spreads from the same kitchen.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"150 g","offer_id":53071462957390,"sku":"034KOE3050","price":8.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/koenigskind-steinpilz-pesto.jpg?v=1750982187"},{"product_id":"filotea-pesto-genovese-130g","title":"Pesto Genovese","description":"\u003ch2 id=\"speakable-headline\"\u003ePesto Genovese by Filotea, basil pesto with pine nuts and cashews\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFilotea's Pesto Genovese is a ready-made basil pesto with 26 percent Genoese basil, Grana Padano, Pecorino Romano, pine nuts, and cashew nuts. Versatile in use, not just for pasta.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThose looking for \u003cstrong\u003ePesto Genovese\u003c\/strong\u003e are looking for the classic basil pesto from Liguria, named after its city of origin, Genoa. This \u003cstrong\u003ePesto Genovese\u003c\/strong\u003e by Filotea is made from olive oil, 26 percent Genoese basil, Grana Padano, Pecorino Romano, garlic, pine nuts, and cashew nuts, produced in the workshop in Ancona, in the Marche region. Two types of nuts instead of just one is what clearly distinguishes this pesto from many simpler ready-made versions on the supermarket shelf.\u003c\/p\u003e\n\n\u003ch3\u003eFresh, savory, creamy\u003c\/h3\u003e\n\u003cp\u003eWith a 26 percent basil content, this pesto is significantly higher than what many supermarket versions offer, which often contain less than 20 percent herbs in the recipe. It is exactly this proportion that makes the difference between a pesto that tastes of herbs and one that tastes primarily of oil. Grana Padano and Pecorino Romano complement each other: the former provides mild creaminess, the latter a stronger, salty note.\u003c\/p\u003e\n\u003cp\u003eFresh, savory, creamy – three characteristics that arise from the interaction of basil, the two types of cheese, and the two types of nuts, which give the pesto its velvety texture.\u003c\/p\u003e\n\u003cp\u003eA 130 g jar is enough for 2 to 3 portions of pasta, depending on how generously it is portioned. Unopened, the jar keeps well stored in a cool and dry place; once opened, it belongs in the refrigerator.\u003c\/p\u003e\n\n\u003ch3\u003eNot just for pasta\u003c\/h3\u003e\n\u003cp\u003eClassically, Pesto Genovese is folded into freshly cooked pasta such as \u003ca href=\"\/en\/products\/pasta-filotea-linguine-250g\"\u003eLinguine\u003c\/a\u003e or \u003ca href=\"\/en\/products\/pasta-filotea-tagliolini-250g\"\u003eTagliolini\u003c\/a\u003e, but it works just as well as a spread or as a base for a quick salad dressing with a little lemon juice and olive oil. This pesto also works well as a dip for fresh vegetables or as a topping for a warm bruschetta.\u003c\/p\u003e\n\u003cp\u003eThe pesto is folded in only after the pasta has been drained and is not cooked along with it, so that the fresh basil aroma is preserved. If you like it creamier, mix it beforehand with a spoonful of pasta water, which binds the oil and basil together better.\u003c\/p\u003e\n\n\u003ch3\u003eWhy two types of nuts instead of one\u003c\/h3\u003e\n\u003cp\u003eThe traditional recipe from Genoa relies almost exclusively on pine nuts, which are among the most expensive nuts of all and fluctuate strongly in price. Filotea therefore combines pine nuts with cashew nuts, which contribute a similarly mild, slightly buttery note without making the recipe unnecessarily expensive.\u003c\/p\u003e\n\u003cp\u003eIt is not about cutting corners on quality, explains Francesco Severoni, but about a balanced equilibrium: enough pine nuts for the classic taste, enough cashews for a stable, affordable calculation all year round. Filotea now supplies over 50 countries, and the Pesto Genovese is one of the two pestos in the current assortment alongside the stronger \u003ca href=\"\/en\/products\/filotea-pistazien-pesto-130g\"\u003epistachio pesto\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe workshop in Ancona, in operation since 2005, processes the fresh basil in small batches so that the aroma is not lost due to long storage times before the finished pesto goes into the jar and is packed ready for shipment.\u003c\/p\u003e\n\n\u003ch3\u003eFold in briefly and serve immediately\u003c\/h3\u003e\n\u003cp\u003eA 130 g jar is enough for 2 to 3 portions of freshly cooked pasta, folded in briefly and served immediately so that the aroma arrives as fresh as possible. If you would like to discover further pestos, you can also find the stronger pistachio pesto in the \u003ca href=\"\/en\/collections\/filotea-sugo-pesto\"\u003eFilotea Sugo \u0026amp; Pesto collection\u003c\/a\u003e.\u003c\/p\u003e","brand":"Filotea Pasta","offers":[{"title":"130 g","offer_id":53071558181198,"sku":"040FILPGEN","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/filotea-pesto-genovese.jpg?v=1750983819"},{"product_id":"filotea-pistazien-pesto-130g","title":"Pistachio Pesto","description":"\u003ch2 id=\"speakable-headline\"\u003ePistachio Pesto by Filotea, nutty pesto with DOP basil\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFilotea's pistachio pesto is a ready-made pesto with 21 percent pistachios, Grana Padano, and protected Basilico Genovese DOP. Free from preservatives, and bolder and nuttier than the classic basil variety.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eAnyone looking for \u003cstrong\u003epistachio pesto\u003c\/strong\u003e refers to the nuttier, bolder variant of classic basil pesto, known in Italy as Pesto al Pistacchio. This \u003cstrong\u003epistachio pesto\u003c\/strong\u003e by Filotea is made from olive oil, 21 percent pistachios, Grana Padano, protected Basilico Genovese DOP, garlic, and oat fiber, crafted in the workshop in Ancona, in the Marche region. Entirely without preservatives and free from artificial colors, which are otherwise common in many cheaper pestos.\u003c\/p\u003e\n\n\u003ch3\u003eNutty, savory, bold\u003c\/h3\u003e\n\u003cp\u003eWith a 21 percent pistachio content, this pesto offers significantly more nuttiness than a classic pine nut variety, in addition to a striking, rich green color that comes solely from the natural ingredients, without artificial dyes. Oat fiber also provides binding instead of relying on additional thickening agents.\u003c\/p\u003e\n\u003cp\u003eNutty, savory, bold—three characteristics that distinguish this pesto significantly from the milder basil variety in the assortment, precisely because the pistachio is more prominent in flavor than pine nut or cashew.\u003c\/p\u003e\n\u003cp\u003eA 130 g jar is enough for 2 to 3 portions of pasta, or for 4 smaller appetizer portions depending on the desired serving size. Once opened, the pesto keeps longest in the refrigerator if the surface remains covered with a thin layer of olive oil, which protects it from contact with air.\u003c\/p\u003e\n\n\u003ch3\u003eFor pasta, bruschetta, and dressings\u003c\/h3\u003e\n\u003cp\u003eClassically folded into freshly cooked noodles such as \u003ca href=\"\/en\/products\/pasta-filotea-tagliatelle-250g\"\u003etagliatelle\u003c\/a\u003e or short shapes like \u003ca href=\"\/en\/products\/filotea-calamarata-durum-pasta-500g\"\u003ecalamarata\u003c\/a\u003e, this pesto works just as well on warm bruschetta, as a base for an unusual pizza sauce, or stirred into a salad dressing with a little lemon juice. For those who prefer it creamier, stir a spoonful into Greek yogurt for a quick dip for vegetable sticks.\u003c\/p\u003e\n\u003cp\u003eToasted, coarsely chopped pistachios over the pesto add extra crunch and further emphasize the nuttiness. Note: The pesto contains pistachios and is not suitable for people with nut allergies; when in doubt, it is always worth taking a look at the ingredient list directly on the jar.\u003c\/p\u003e\n\n\u003ch3\u003eProtected basil, free choice of nut\u003c\/h3\u003e\n\u003cp\u003eUnlike the pine nut, which Filotea combines with cashew in their Pesto Genovese, the pistachio remains the only nut variety here, consistently tuned for boldness rather than balance. The Basilico Genovese used bears the DOP seal, a protected designation of origin that only basil from the Liguria region is permitted to carry. This very detail, says Pietro Giugliarelli, is important for a pesto as bold as this one, because otherwise the pistachio could easily overpower the milder herb.\u003c\/p\u003e\n\u003cp\u003eFilotea now supplies over 50 countries, and the pistachio pesto, together with the Pesto Genovese, the two tomato sauces, and the Sugo al Ragù, forms the five sughi and pestos that now come from Ancona alongside the over 24 pasta shapes. This closes the circle that once began with pure egg pasta: from the first tagliatelle to the final pesto, the same workshop has been behind it since operations began in 2005.\u003c\/p\u003e\n\n\u003ch3\u003eFolded in, not cooked with\u003c\/h3\u003e\n\u003cp\u003eA 130 g jar is sufficient for 2 to 3 portions of freshly cooked pasta, folded in briefly and then served immediately. If you would like to discover further pestos and sauces, you will also find the milder Pesto Genovese in the \u003ca href=\"\/en\/collections\/filotea-sugo-pesto\"\u003eFilotea sugo and pesto collection\u003c\/a\u003e.\u003c\/p\u003e","brand":"Filotea Pasta","offers":[{"title":"130 g","offer_id":53071558246734,"sku":"040FILPPIS","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/filotea-pistazien-pesto-pistacchio.jpg?v=1750983822"},{"product_id":"koenigskind-gruenkohl-pesto","title":"Kale Pesto","description":"\u003ch2 id=\"speakable-headline\"\u003eKale brings winter to the table and into the jar\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eKönigskind Kale Pesto is the winter-warm pesto made from fresh kale, high-quality sunflower oil, and authentic Parmigiano Reggiano, refined with cashews and sesame – handmade by Uwe König in his small gourmet manufactory in the Oberberg region. A Northern German insider tip for Pinkelwurst, pasta, and potatoes, with a fine splash of lemon and a hint of garlic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eKale Pesto\u003c\/strong\u003e from \u003cstrong\u003eKönigskind\u003c\/strong\u003e is a creamy, wintry pesto from the Oberberg region. With fresh kale, sunflower oil, authentic Parmigiano Reggiano, cashews, sesame seeds, lemon juice, a hint of garlic, a little soy sauce, spices, and salt, only a few honest ingredients make it into the jar – without artificial flavors, colors, preservatives, or flavor enhancers. Uwe König purées the fresh kale by hand and avoids any over-processing to ensure the deep green color and the characteristic, robust, savory taste are preserved.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-sensorik\"\u003eDeep green, creamy, and with a robust, savory cabbage note\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the typical scent of freshly prepared kale rises – warm, savory, powerfully wintry, accompanied by the nutty note of the cashews and a fine sesame aroma in the background. The color is a deep, rich dark green with golden-yellow oil shimmers; the consistency is creamy and velvety with a slight graininess from the finely ground cashews and sesame. Freshly picked kale requires at least 2 hours of pre-processing before it goes into the pesto – that is craftsmanship.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the pesto begins with the full, mature cabbage aroma – soft, mild, and seasoned, with an almost buttery depth. Then the cashews come in with their gentle, sweet nuttiness, followed by the Parmigiano Reggiano with its salty, umami flavor and a hint of garlic. The soy sauce adds a subtle umami accent, while the lemon juice provides freshness. A pesto that is unexpected – soft and mild, with a distinct Northern German character.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-verwendung\"\u003eWith Pinkelwurst, with pasta, and on roasted potatoes\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eKale Pesto\u003c\/strong\u003e is the Northern German answer to classic pestos. It is particularly lovely with Pinkelwurst – the regional specialty from Bremen and Oldenburg that traditionally belongs with kale. A generous spoonful of pesto next to the hot Pinkelwurst, a few floury potatoes, and a dollop of mustard – and you have a winter plate that tells the story of the whole region at once.\u003c\/p\u003e\n\u003cp\u003eThe most hearty form is with pasta: stir 3 tablespoons of pesto into warm linguine or tagliatelle, add a little pasta water to make the sauce silky, top with a little grated Parmigiano – in 10 minutes, you have a pasta dish on the table that surprises guests because it feels classically Italian yet stands on a wintry foundation. The pesto is also a delight with pan-fried gnocchi with a pinch of nutmeg or with linguine and 50g of roasted bacon.\u003c\/p\u003e\n\u003cp\u003eIn everyday cooking, it has broader uses: Kale Pesto on roasted oven potatoes with a dollop of sour cream, on hearty farmhouse bread with a piece of mature cheese, or as a dip for warm pretzels. As a sauce for quick-seared dishes – such as beef fillet, pork chops, or chicken breast – the pesto performs surprisingly well. You can find other pestos from the Königskind kitchen with the spring-fresh \u003ca href=\"\/en\/products\/koenigskind-baerlauch-pesto\"\u003eWild Garlic Pesto\u003c\/a\u003e and the autumn-rich \u003ca href=\"\/en\/products\/koenigskind-steinpilz-pesto\"\u003ePorcini Pesto\u003c\/a\u003e. More can be found in our \u003ca href=\"\/en\/collections\/koenigskind-genussmanufaktur\"\u003eKönigskind collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-hersteller\"\u003eKönigskind Genussmanufaktur – with a Northern German heart in the Oberberg region\u003c\/h3\u003e\n\u003cp\u003eThe Königskind gourmet manufactory is the passion project of \u003cstrong\u003eUwe König\u003c\/strong\u003e and his wife Sabine. What started as a hobby in their home kitchen in 2005, the couple expanded into a full-time business in 2014 due to the growing demand for their pestos, chutneys, and mustards. To this day, all Königskind products are cooked in the kitchen under the Ziegenbusch in Wiehl – everything is done by hand, in manageable quantities, and with the care that only a small family manufactory can provide.\u003c\/p\u003e\n\u003cp\u003eThe Kale Pesto is a small Königskind specialty: Uwe König has combined the Northern German tradition of kale with Italian pesto technique to create a product that is rarely found elsewhere in this form. He uses only fresh kale and authentic Parmigiano Reggiano, and consistently avoids artificial flavors, colors, preservatives, and flavor enhancers. The Kale Pesto is part of the Königskind seasonal line – alongside the spring-fresh Wild Garlic Pesto and the autumn-rich Porcini Pesto, it completes the pesto assortment for the whole year.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"155 g","offer_id":53071603237198,"sku":"034KOE3040","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/koenigskind-gruenkohl-pesto.jpg?v=1750984623"},{"product_id":"pralina-pesto-rosso-piccante-180g","title":"Spicy Red Pesto","description":"\u003ch2 id=\"speakable-headline\"\u003ePesto Rosso Piccante with sun-dried tomatoes and chili seasoning\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003ePralina Pesto Rosso Piccante is a red pesto from Salento made from rehydrated sun-dried tomatoes, tomato purée, and a hint of spicy chili. It is not a mild antipasto pesto, but a spicy, savory paste that adds fire to pasta, bruschetta, and pizza alike.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePesto Rosso Piccante\u003c\/strong\u003e by Pralina consists of more than half rehydrated sun-dried tomatoes (51.32 percent), supplemented with tomato purée, sunflower oil, olive oil, wine vinegar, basil, garlic, a small amount of sugar, and 0.7 percent spicy chili. Unlike their fiery Arrabbiata sauce, which uses chili from their own region of Puglia, Pralina sources the chili for this red pesto from a growing region outside the EU, an exception in an otherwise regional product range.\u003c\/p\u003e\n\n\u003ch3\u003eSavory, concentrated, and with noticeable heat\u003c\/h3\u003e\n\u003cp\u003eAs soon as you open it, the pesto releases an intense aroma of sun-dried tomatoes and garlic, more concentrated than a fresh tomato sauce.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, you first notice the concentrated sweetness of the sun-dried tomatoes, with a slight tang of wine vinegar in the background. Only then does the chili heat kick in—clearly noticeable, but not overpowering. Savory, concentrated, and with a distinct heat—compared to the mild tomato sauces in the Pralina range, this pesto is one of the manufacturer’s spiciest products. Even though it contains less chili (0.7 percent) than the Arrabbiata sauce from the same range (1.3 percent), the heat feels more intense because the sun-dried tomatoes concentrate the overall flavor.\u003c\/p\u003e\n\u003cp\u003eThe consistency remains thick and slightly chunky, typical for a pesto made from dried rather than fresh tomatoes, quite different from the smoother sugo sauces from the same manufacturer.\u003c\/p\u003e\n\n\u003ch3\u003eFor pasta, bruschetta, and pizza\u003c\/h3\u003e\n\u003cp\u003eClassically, Pesto Rosso Piccante is stirred into warm pasta; one to two tablespoons are enough for a portion. It also works well as a base for a quick pizza or focaccia.\u003c\/p\u003e\n\u003cp\u003eOn toasted bread, it makes for a savory bruschetta; dissolved in a little olive oil, it becomes a quick sauce for gnocchi. If you prefer things milder, you can find the \u003ca href=\"\/en\/products\/pralina-tomatensauce-basilikum-180g\"\u003eTomato Basil Sauce\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/pralina-kirschtomatensauce-180g\"\u003eCherry Tomato Sauce\u003c\/a\u003e by Pralina, both from the same kitchen in Melpignano.\u003c\/p\u003e\n\u003cp\u003eWith grilled meat, grilled vegetables, or as a dip for flatbread, the pesto adds a touch of heat to any dish—usually, a single spoonful is enough. The spice of the pesto also pairs well with a robust red wine from Southern Italy or a dry white wine, where the acidity balances the heat.\u003c\/p\u003e\n\n\u003ch3\u003eSun-dried tomatoes from Melpignano since 1991\u003c\/h3\u003e\n\u003cp\u003eSince 1991, the Pralina manufactory has been crafting sauces and pestos from regional vegetables in Melpignano, Southern Italy, just south of Lecce, entirely without preservatives. Around 20 employees produce them daily, continuing what once began as a small project by a group of young people under the name Officina Radici. Their production is externally certified every year—a standard that not every family business of this size consistently follows.\u003c\/p\u003e\n\u003cp\u003eFor this pesto, dried tomatoes are first rehydrated before being processed with tomato purée into a thick paste, an additional production step not required for the range's fresh sugo sauces. Thus, a traditional method of preserving tomatoes is turned back into a fresh product.\u003c\/p\u003e\n\u003cp\u003eThe jars from Melpignano are now shipped to more than 23 countries. If you are looking for other varieties from the manufactory, you can find \u003ca href=\"\/en\/collections\/pralina\"\u003ethe entire Pralina range\u003c\/a\u003e or further \u003ca href=\"\/en\/collections\/pesto\"\u003epesto specialties\u003c\/a\u003e in the shop.\u003c\/p\u003e\n\n\u003ch3\u003eOn crostini with a little fresh goat cheese\u003c\/h3\u003e\n\u003cp\u003eOne to two tablespoons of Pesto Rosso Piccante are enough for a portion of pasta; stirred briefly with a little pasta water, it binds evenly to the noodles. On crostini with a little fresh goat cheese, it makes for a quick snack. Once opened, the jar will keep for several days in the refrigerator if topped with a thin layer of oil.\u003c\/p\u003e","brand":"Pralina","offers":[{"title":"180 g","offer_id":59298730770766,"sku":"043DAN104846","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/pralina-pesto-rosso-piccante-180g.jpg?v=1775121004"},{"product_id":"koenigskind-tomaten-pesto","title":"Tomato Pesto","description":"\u003ch2 id=\"speakable-headline\"\u003eTomatoes bring summer into the jar and onto the table\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eKönigskind Tomato Pesto with black walnuts is a fruity, summery pesto made from ripe tomatoes, genuine Parmigiano Reggiano, and the legendary black walnuts from their own production—handmade by Uwe König in his small gourmet manufactory in the Oberberg region. A multi-layered companion for pasta, mozzarella, and warm white bread, featuring the delicate spice of black walnuts.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eTomato Pesto\u003c\/strong\u003e with black walnuts from \u003cstrong\u003eKönigskind\u003c\/strong\u003e is a fruity, summery, and subtly spiced pesto from the Oberberg region. With sun-ripened tomatoes, black walnuts from Königskind's own production, sunflower oil, genuine Parmigiano Reggiano, tomato paste for concentrated depth, a splash of lemon juice, chili, salt, and fine spices, only a few select ingredients make it into the jar—without artificial flavors, colors, preservatives, or flavor enhancers. Uwe König processes the tomatoes fresh and refines the pesto with his own pickled black walnuts, which have been aged for months.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eDeeply fruity, full-bodied, and with a subtly spicy chili-nut note\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the full summer aroma of the tomatoes rises—warm, juicy, and slightly caramelly, accompanied by the deep, spicy note of black walnuts with their vanilla-cinnamon infusion and a subtle hint of chili heat. The color is a bright, deep red with dark nut flecks that visually turn the pesto into a delicate work of art. The consistency is creamy and velvety with visible fruit pieces and fine nut bits that give the pesto a smooth texture.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the pesto begins with the full sweetness of tomatoes and fruitiness, followed by the black walnut with its subtly spicy, almost vanilla-cinnamon depth—shaped by the long infusion with cloves and cinnamon. The Parmigiano Reggiano provides its salty-umami spice, the tomato paste adds concentrated depth, a splash of lemon lifts the entire profile into a harmonious whole, and the chili adds a final fine, spicy accent. A full-bodied, balanced pesto that combines summer tomato freshness with the characterful depth of a signature Königskind ingredient.\u003c\/p\u003e\n\u003ch3 id=\"spk-verwendung\"\u003eFor pasta, mozzarella, and warm white bread\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eTomato Pesto\u003c\/strong\u003e is a versatile summer companion. It is classic with pasta: stir 3 tablespoons of pesto into warm linguine or spaghettoni, add a little pasta water to make the sauce silky, top with a few shavings of Parmigiano and a few basil leaves, and a summer dish is ready in 10 minutes. The pesto also shines with orecchiette and 50 g of fried bacon or in a cold pasta salad bowl.\u003c\/p\u003e\n\u003cp\u003eFresh Mozzarella di Bufala is its most harmonious partner: a thick slice of buffalo mozzarella on a plate, a generous spoonful of tomato pesto on top, a few basil leaves, a drizzle of good olive oil—and you have an appetizer that will impress not just the host. On a warm slice of toasted white bread as bruschetta, on a crostino with goat cream cheese, with warm jacket potatoes, or as a dip for raw vegetables on a summer evening—the pesto fits wherever tomatoes are welcome.\u003c\/p\u003e\n\u003cp\u003eIt also pairs well with grilled fish and light meat dishes: with a piece of baked salmon fillet, Mediterranean-fried chicken breast, or grilled halloumi with arugula. The special feature is the black walnuts—they give the pesto a depth you won't find in classic tomato pestos. Other seasonal pestos: the spring-fresh \u003ca href=\"\/en\/products\/koenigskind-baerlauch-pesto\"\u003ewild garlic pesto\u003c\/a\u003e, the autumn-rich \u003ca href=\"\/en\/products\/koenigskind-steinpilz-pesto\"\u003eporcini mushroom pesto\u003c\/a\u003e, and the winter-warm \u003ca href=\"\/en\/products\/koenigskind-gruenkohl-pesto\"\u003ekale pesto\u003c\/a\u003e. You can find them all in our \u003ca href=\"\/en\/collections\/koenigskind-genussmanufaktur\"\u003eKönigskind collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eKönigskind manufactory with home-pickled black walnuts\u003c\/h3\u003e\n\u003cp\u003eThe Königskind gourmet manufactory is the family-run passion project of \u003cstrong\u003eUwe König\u003c\/strong\u003e and his wife Sabine. What began as a hobby in their home kitchen in 2005 grew into a full-time business in 2014 due to the increasing demand for their pestos, chutneys, and fruit spreads. To this day, all Königskind products are cooked in the idyllic kitchen \"unterm Ziegenbusch\" in Wiehl—everything is handmade in manageable quantities, with the care that only a small, traditional family business can provide.\u003c\/p\u003e\n\u003cp\u003eA special Königskind signature are the black walnuts that Uwe König makes himself: green, unripe walnuts are harvested in early summer, prepared for several weeks, and then slowly simmered with sugar, cloves, vanilla pods, cinnamon, and limes. They then age for at least 6 months in jars until they have developed their deep, spicy aroma. With a proud 21% black walnuts in the jar, the tomato pesto gives this Königskind signature the space it deserves—an ingredient you rarely find in such quantity in a pesto.\u003c\/p\u003e\n\u003cp\u003eThe tomato pesto is part of the Königskind seasonal line: alongside the spring-fresh wild garlic pesto, the autumn-rich porcini mushroom pesto, and the winter-warm kale pesto, it completes the year-round pesto range.\u003c\/p\u003e","brand":"Königskind Genussmanufaktur","offers":[{"title":"155 g","offer_id":59462081118542,"sku":"034KOE3044","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/koenigskind-tomaten-pesto.png?v=1780997371"},{"product_id":"greenomic-pesto-arrabbiata","title":"Arrabbiata Pesto","description":"\u003ch2 id=\"speakable-headline\"\u003ePesto Arrabbiata by Greenomic Delikatessen with Chili and Tomato\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePesto Arrabbiata by Greenomic Delikatessen is a deep-red tomato cream made from sun-dried tomatoes, plenty of garlic, and red chili peppers. Oregano, rosemary, and marjoram provide the background, and the spiciness remains a warmth that lingers on the plate for a long time.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePesto Arrabbiata\u003c\/strong\u003e is the fiery savory cream from Greenomic Delikatessen, mixed in Tuscany. In the 135-gram jar, sun-dried tomatoes and tomato puree stand alongside garlic, bell pepper, and chili, bound by sunflower oil and rounded off with oregano, rosemary, and marjoram. The supply is enough for two evenings of hearty pasta.\u003c\/p\u003e\n\n\u003ch3\u003eDeep red, garlic-spicy, and slowly warming\u003c\/h3\u003e\n\u003cp\u003eIn the jar, the cream glows in a rich red, and upon opening it, you notice the garlic first, followed by the concentrated sweetness of the dried tomatoes. The herbs remain in the background, subordinate, as is customary in the south of Italy. The consistency is spreadable but not smooth, with individual pieces remaining recognizable.\u003c\/p\u003e\n\u003cp\u003eOn the spoon, the fruit appears first, then the spice, and finally the heat sets in. With 0.5 percent chili peppers, it remains a glow rather than a blow, which is exactly why you eat more of it than a spicy sauce from a bottle. The warmth builds up over several forkfuls and lingers for a while afterward.\u003c\/p\u003e\n\n\u003ch3\u003eOn penne, under cream cheese, on warm bread\u003c\/h3\u003e\n\u003cp\u003eFor the classic penne all'arrabbiata, put a generous tablespoon per person into a warm pan, along with a splash of pasta water. Then fold in the \u003ca href=\"\/en\/products\/good-hair-day-pasta-barbarossa-penne-all-arrabbiata\"\u003eBarbarossa Penne all'arrabbiata from Good Hair Day\u003c\/a\u003e and let everything meld for a moment. A few basil leaves on top, and this dish really needs nothing more.\u003c\/p\u003e\n\u003cp\u003eOn warm ciabatta with ricotta or cream cheese, it becomes an appetizer because the mild cheese catches the heat. A spoonful in a homemade sugo elevates it, and as a condiment for grilled meat, the cream sits beside the plate. It also finds its place as a dip for raw vegetables and grissini.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the sauce is called \"angry\"\u003c\/h3\u003e\n\u003cp\u003eArrabbiata means \"angry\" in Italian, and it refers not to the cook, but to the red face of someone who has helped themselves too heartily. The name comes from Roman cuisine, where garlic, peperoncino, and olive oil have always produced the quickest pasta in the house. It is eaten there at any time of day because it takes barely longer to make than the cooking water.\u003c\/p\u003e\n\u003cp\u003eSun-dried tomatoes provide the foundation here because the water is removed during drying, leaving the sugar and acid concentrated behind. In Southern Italy, they lie on flat racks in the full sun for this purpose. Greenomic Delikatessen has the recipe mixed in Tuscany, with raw materials from there and in a consistency that can be spread and folded in.\u003c\/p\u003e\n\n\u003ch3\u003eDo not boil, just fold in\u003c\/h3\u003e\n\u003cp\u003eAdd the cream to the pasta only after draining; that way, the garlic stays fresh and the fruit stays juicy. If cooked in the pot, it loses both and soon tastes only sharp. If you have children at the table, stir in a spoonful of ricotta, and the warmth almost completely disappears.\u003c\/p\u003e\n\u003cp\u003eOnce opened, the supply lasts for about seven days in the refrigerator if the surface is covered with a little olive oil. Things are milder in our \u003ca href=\"\/en\/collections\/pesto\"\u003epesto selection\u003c\/a\u003e, and what else Greenomic Delikatessen brings from Italy can be found on our \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003ebrand shelf\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"135 g","offer_id":59718025969998,"sku":"045GRN2004","price":5.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-pesto-arrabiata.png?v=1779451914"},{"product_id":"antica-bottega-siciliana-pesto-alla-trapanese","title":"Pesto alla Trapanese – with Tomato and Almonds","description":"\u003ch2 id=\"speakable-headline\"\u003ePesto alla Trapanese with tomato, almonds, and Nubian garlic\u003c\/h2\u003e\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePesto alla Trapanese is the Sicilian pesto from Trapani – made with ripe red tomatoes, almonds, basil, and the rare red garlic from Nubia. Not a green basil pesto from Genoa, but rather the red western counterpart: fruity, nutty, and savory all at once.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePesto alla Trapanese\u003c\/strong\u003e is an uncooked pesto from western Sicily, made from 77 percent red tomatoes, ground almonds, fresh basil, extra virgin olive oil, and Nubian red garlic. Vibrant red, coarse, and chunky, it has the fruity taste of sun-ripened tomatoes, complemented by the sweet bite of almonds and the seasoning of garlic and basil.\u003c\/p\u003e\u003ch3\u003eRed, fruity, with the bite of the almond\u003c\/h3\u003e\u003cp\u003eAs soon as you open it, the pesto smells of ripe tomatoes, basil, and garlic—sunny and fresh like a Sicilian kitchen in summer. It has an intense fragrance that is not heavy, reminiscent more of a garden than of oil.\u003c\/p\u003e\u003cp\u003eThe color is a rich red, the texture coarse, with visible pieces of almond and tomato. On the tongue, you first taste the fruity sweetness of the tomato, then the nutty, slightly tart note of the almond, and finally the seasoning of garlic, basil, and pepper. Unlike a smooth basil pesto, it remains rustic and fresh; there is nothing heavy or oily about it.\u003c\/p\u003e\u003ch3\u003eFor Busiate, on bread, in sauces\u003c\/h3\u003e\u003cp\u003eIts classic home is pasta—in Trapani, specifically with Busiate, the local hand-twisted pasta.\u003c\/p\u003e\u003cp\u003eStir a spoonful or two of Pesto alla Trapanese into warm \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e, add a little pasta water, and within minutes, you have a Sicilian sauce on the table—classic with Busiate, but also with spaghetti or penne. On toasted bread, it becomes a quick bruschetta; a spoonful adds Mediterranean zest to rice, couscous, or vegetable stir-fries, and served cold, it makes a dip for breadsticks or raw vegetables.\u003c\/p\u003e\u003cp\u003eBecause it contains no cheese, the pesto is entirely plant-based and can be seasoned freely—with a bit of grated Pecorino on top, chili for heat, or a squeeze of lemon for freshness. Alongside green basil pesto and other \u003ca href=\"\/en\/collections\/pesto\"\u003evarieties of pesto\u003c\/a\u003e, it provides a red, fruity contrast.\u003c\/p\u003e\u003ch3\u003eFrom Trapani, with garlic from Nubia\u003c\/h3\u003e\u003cp\u003ePesto alla Trapanese originates from western Sicily, where Genoese sailors once introduced pesto.\u003c\/p\u003e\u003cp\u003eIn Trapani, Genoese sailors and their green pesto encountered the red tomatoes and almonds of the south—and thus the red, Sicilian variation was born. Almonds instead of pine nuts, tomatoes instead of just basil—that is the signature of the West. Its secret is the Aglio Rosso di Nubia, red garlic from Nubia near Paceco; it is mild and refined in taste, a Slow Food Presidium, and has been grown in the salty coastal soil for generations.\u003c\/p\u003e\u003cp\u003eIt is prepared and jarred under the roof of the \u003ca href=\"\/en\/collections\/antica-bottega-siciliana\"\u003eAntica Bottega Siciliana\u003c\/a\u003e, run by Salvatore Novara in Trapani. He brings together products from small island producers—pestos like this one alongside honey, jam, and sun-dried tomatoes.\u003c\/p\u003e\u003ch3\u003eAdd only to finished, warm pasta\u003c\/h3\u003e\u003cp\u003ePesto alla Trapanese is not cooked along with the dish—add it only to the finished, warm pasta so that the fresh tomato and basil retain their aroma. A little leftover pasta water makes the sauce creamy. Once opened, cover with a film of olive oil and store in a cool place; it will keep for a few days. Take it out in good time; it tastes rounder at room temperature than straight from the cold.\u003c\/p\u003e","brand":"Antica Bottega Siciliana","offers":[{"title":"180 g","offer_id":60226765226318,"sku":"043ABS21022","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/antica-bottega-siciliana-pesto-trapanese.png?v=1785914922"},{"product_id":"antica-bottega-siciliana-pistazienpesto","title":"Pistachio pesto from Sicily","description":"\u003ch2 id=\"speakable-headline\"\u003eSicilian Pistachio Pesto with 70 Percent Pistachios\u003c\/h2\u003e\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSicilian pistachio pesto is a savory green pesto made from 70 percent Sicilian pistachios, olive oil, and salt. Creamy, nutty, and intensely green – not a sweet spread, but a pesto for pasta and crostini, so rich in pistachios that a single spoonful goes a long way.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSicilian Pistachio Pesto\u003c\/strong\u003e is a savory pesto made from 70 percent peeled Sicilian pistachios, finely ground and blended with extra virgin olive oil, a little sunflower oil, and salt into a creamy paste. In Italian, it is called Pesto di Pistacchio. Rich green, dense, and oily-creamy, it has a full, nutty pistachio flavor that is mildly salty, with no sweetness and no cheese.\u003c\/p\u003e\u003ch3\u003eRich green, creamy, full of nutty pistachio\u003c\/h3\u003e\u003cp\u003eUpon opening, a warm, roasted pistachio aroma rises, nutty and fine, with a hint of green freshness. It has a silky sheen and a stringy, dense nut paste consistency.\u003c\/p\u003e\u003cp\u003eThe color is a rich, deep green, the texture dense and creamy, with the delicate feel of ground pistachios. On the tongue, it is full and oily-nutty, mildly salted, with the rounded, slightly sweet note of roasted pistachios – the sweetness comes solely from the nut, not from sugar. Because it contains so much pistachio, it is more intense and denser than a basil pesto.\u003c\/p\u003e\u003ch3\u003eFor pasta, on crostini, with mortadella\u003c\/h3\u003e\u003cp\u003eIts big moment is with pasta – a spoonful of pistachio pesto transforms noodles into a Sicilian classic.\u003c\/p\u003e\u003cp\u003eFolded into warm \u003ca href=\"\/en\/collections\/pasta\"\u003epasta\u003c\/a\u003e, with a little pasta water and a splash of cream or ricotta, the pistachio pesto becomes a creamy green sauce, classic with short pasta like casarecce or fusilli, and even fresher with lemon zest and pepper. On crostini with mortadella or cream cheese, it makes for a Sicilian aperitivo snack, and a spoonful elevates risotto, gnocchi, or a piece of grilled fish.\u003c\/p\u003e\u003cp\u003eBecause it contains no cheese, it is entirely plant-based and versatile – as a dip for breadsticks, as a filling for stuffed pasta, or stirred into cream cheese for a green spread. Alongside green basil pesto and other \u003ca href=\"\/en\/collections\/pesto\"\u003epesto varieties\u003c\/a\u003e, it is the nutty, creamy one among them.\u003c\/p\u003e\u003ch3\u003eFrom the pistachio groves around Bronte\u003c\/h3\u003e\u003cp\u003eThe pistachios for the pesto grow in Sicily, where Italy’s best thrive around Bronte near Mount Etna.\u003c\/p\u003e\u003cp\u003eAt the foot of Mount Etna, on the mineral-rich lava soils around Bronte, the greenest and most aromatic pistachios in Italy ripen – so prized that they are often called \"green gold.\" Sicilian pistachios are smaller, darker, and more intense than others, giving pesto and gelato their typical green color. For the pesto, they are peeled and finely ground with oil; little else is needed: 70 percent pistachio, plus oil and salt.\u003c\/p\u003e\u003cp\u003eThe pesto is mixed and jarred under the umbrella of \u003ca href=\"\/en\/collections\/antica-bottega-siciliana\"\u003eAntica Bottega Siciliana\u003c\/a\u003e in Trapani. Here, Salvatore Novara brings together the products of small producers on the island – pistachio pesto alongside Trapanese tomato pesto, honey, and jam.\u003c\/p\u003e\u003ch3\u003eHeat gently at most, never boil\u003c\/h3\u003e\u003cp\u003eIf oil separates on the surface, this is normal – simply stir it in. Pistachio pesto should not be cooked at high heat: fold it into finished, warm pasta and heat it only gently, otherwise the pistachio loses its delicate aroma. After opening, cover with a film of oil and store in a cool place; it will keep for several days. Because it is so intense, a good spoonful per serving is sufficient.\u003c\/p\u003e","brand":"Antica Bottega Siciliana","offers":[{"title":"90 g","offer_id":60226813657422,"sku":"043ABS21020","price":8.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/antica-bottega-siciliana-pesto-di-pistacchio.png?v=1785914474"},{"product_id":"vitelium-tartufata-trueffelpesto","title":"Tartufata – Trüffelpesto","description":"\u003ch2 id=\"speakable-headline\"\u003eTartufata von Vitelium aus Champignons und Sommertrüffel\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eTartufata von Vitelium ist ein Trüffelpesto aus Champignons, Sommertrüffel und nativem Olivenöl extra aus eigener Ernte. Die feine, würzige Paste nach klassischem Rezept aus Molise kommt zu Pasta, Bruschetta und Steak oder wird in Saucen gerührt.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTartufata\u003c\/strong\u003e ist das Trüffelpesto von Vitelium aus Molise, eine Trüffelpaste aus fein gehackten Champignons und Sommertrüffeln, gebunden mit dem eigenen Olivenöl. In Italien nennt man diese Zubereitung Tartufata, und kaum eine Trüffelspezialität ist in der Küche so vielseitig einsetzbar wie sie.\u003c\/p\u003e\n\n\u003ch3\u003eChampignon und Waldduft vom Löffel\u003c\/h3\u003e\n\u003cp\u003eSchon vom Löffel schmeckt das Pesto nach Pilzen und Wald, mild und würzig zugleich, und beim Öffnen des Glases steigt ein erdiger Duft auf.\u003c\/p\u003e\n\u003cp\u003eDie Champignons geben der Paste ihre runde, sanfte Fülle, und der Trüffel legt sich wie ein dunkler Schleier darüber, der jedem Bissen Tiefe verleiht. Das Olivenöl aus den eigenen Hainen der Manufaktur hält beides zusammen und macht die Paste geschmeidig, sodass sie sich leicht auf Brot streichen oder unter warme Nudeln heben lässt. Würzig, erdig und herrlich unkompliziert ist dieses Pesto, und gerade darin liegt sein Reiz.\u003c\/p\u003e\n\n\u003ch3\u003eEin klassisches Rezept aus Molise\u003c\/h3\u003e\n\u003cp\u003eVitelium bereitet sein Trüffelpesto nach einem klassischen Rezept aus Molise zu und braucht dafür gerade einmal fünf Zutaten, die alle aus Italien stammen.\u003c\/p\u003e\n\u003cp\u003eHinein kommen Champignons aus der Region, Sommertrüffel, natives Olivenöl extra, etwas Salz und ein natürliches Aroma. Der Sommertrüffel, botanisch Tuber aestivum, wird zwischen Mai und August gefunden. Er ist milder als seine schwarzen Verwandten aus dem Winter und passt deshalb gut zu den sanften Pilzen. Zusammen entsteht eine Paste, deren Würze sich mühelos im ganzen Gericht verteilt, ob kalt auf Brot oder warm in der Pfanne.\u003c\/p\u003e\n\n\u003ch3\u003eAngelo und seine Trüffelhunde\u003c\/h3\u003e\n\u003cp\u003eDie Trüffel für das Pesto stammen aus Molise, wo Vitelium mit Angelo zusammenarbeitet, einem befreundeten Trüffelsucher aus der Region, der seine Hunde von klein auf selbst ausbildet.\u003c\/p\u003e\n\u003cp\u003eMit ihnen streift er durch die Wälder des Apennins und liefert seine Funde frisch an die Manufaktur. Dank dieser engen Verbindung kennt Vitelium die Herkunft jeder Knolle. Die Gläser mit 50 und mit 90 Gramm stehen bis zum Öffnen kühl und dunkel in der Speisekammer. Nach dem Öffnen gehört das Pesto in den Kühlschrank, wo es zügig aufgebraucht werden möchte, was bei so vielen Möglichkeiten selten schwerfällt.\u003c\/p\u003e\n\n\u003ch3\u003eTrüffelpesto zu Pasta, Bruschetta und Steak\u003c\/h3\u003e\n\u003cp\u003eIhr ganzes Können zeigt die Tartufata auf frischen Tagliatelle, die mit einem Stück Butter und zwei Löffeln Pesto kurz in der Pfanne geschwenkt werden.\u003c\/p\u003e\n\u003cp\u003eAuf geröstetem Brot wird sie zur Bruschetta, auf einem gegrillten Steak zur würzigen Begleitung. Auf gegrilltem Gemüse oder einer Pizza ist sie ein feiner Abschluss, und in eine Sahnesauce oder ein Risotto gerührt, gibt sie dem ganzen Topf ihr Aroma. Auch ein Rührei am Sonntagmorgen oder ein Burger mit gebratenen Pilzen vertragen einen Löffel davon, und auf einer Käseplatte steht das Glas gern neben Honig und Feigensenf.\u003c\/p\u003e\n\u003cp\u003eMehr Pesto aus Italien findest du in unserer Kategorie \u003ca href=\"\/en\/collections\/pesto\"\u003ePesto\u003c\/a\u003e. Das \u003ca href=\"\/en\/products\/vitelium-olio-al-tartufo-bianco-weisses-trueffeloel\"\u003eweiße Trüffelöl\u003c\/a\u003e und die Olivenöle der Manufaktur zeigt die Seite von \u003ca href=\"\/en\/collections\/vitelium\"\u003eVitelium\u003c\/a\u003e, und Nudeln für das Trüffelpesto gibt es bei unserer \u003ca href=\"\/en\/collections\/pasta\"\u003ePasta\u003c\/a\u003e.\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"50 g","offer_id":61166590198094,"sku":"044VIT0001","price":5.9,"currency_code":"EUR","in_stock":true},{"title":"90 g","offer_id":61166645936462,"sku":"044VIT0002","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/vitelium-trueffelpesto-50g.png?v=1792735848"},{"product_id":"vitelium-pate-di-porcini-tartufati-steinpilzpesto","title":"Pâté di Porcini Tartufati – Steinpilzpesto mit Trüffeln","description":"\u003ch2 id=\"speakable-headline\"\u003eSteinpilzpesto Pâté di Porcini Tartufati von Vitelium\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003ePâté di Porcini Tartufati von Vitelium ist ein Steinpilzpesto mit Sommertrüffel, gebunden mit nativem Olivenöl extra. Lorbeer und eine Spur Nelke geben der dunklen, kräftigen Paste ihre herbstliche Würze, die Pasta, Ei und gegrilltes Fleisch begleitet.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePâté di Porcini Tartufati\u003c\/strong\u003e ist das Steinpilzpesto mit Trüffeln von Vitelium aus Molise, eine streichfähige Paste aus Steinpilzen, Sommertrüffel und dem eigenen Olivenöl. Der italienische Name bedeutet getrüffelte Steinpilzpaste, und genau so schmeckt sie auch, kräftig nach Wald, Pilz und Trüffel.\u003c\/p\u003e\n\n\u003ch3\u003eSteinpilz und Trüffel auf warmem Brot\u003c\/h3\u003e\n\u003cp\u003eAuf warmem, geröstetem Brot entfaltet das Steinpilzpesto Pâté di Porcini Tartufati seine ganze Tiefe, dunkel und herzhaft nach Steinpilz, mit dem erdigen Duft des Trüffels obenauf.\u003c\/p\u003e\n\u003cp\u003eGut zwei Drittel der Paste sind Steinpilze, und das schmeckt man in jedem Bissen. Ihre Würze ist voll und rund, beinahe fleischig, und der Sommertrüffel vertieft sie noch. Vitelium bindet alles mit dem eigenen Olivenöl zu einer weichen Creme, die sich mühelos streichen lässt und auch kalt ihr volles Aroma zeigt. Herzhaft, waldig und tief schmeckt diese Pilzpaste, wie ein Spaziergang durch den Herbstwald auf dem Teller.\u003c\/p\u003e\n\n\u003ch3\u003eSteinpilze aus den Wäldern von Molise\u003c\/h3\u003e\n\u003cp\u003eFür diese Pilzpaste verarbeitet die Manufaktur regionale Steinpilze aus Molise, die sie mit italienischem Sommertrüffel zu einem aromatischen Duo verbindet.\u003c\/p\u003e\n\u003cp\u003eUnter dem Namen Steinpilz fasst man den Fichtensteinpilz und seine nahen Verwandten zusammen, die zu den begehrtesten Speisepilzen Europas zählen. In den Wäldern des Apennins wachsen sie vom Spätsommer bis in den Herbst, oft unter Buchen, Eichen und Kastanien.\u003c\/p\u003e\n\u003cp\u003eAlle Zutaten des Pestos stammen aus Italien, und das Olivenöl kommt aus der eigenen Ernte von Vitelium. Der Herbst ist ihre Zeit, und genau dieses Gefühl holt das Glas das ganze Jahr über in die Küche.\u003c\/p\u003e\n\n\u003ch3\u003eLorbeer und Nelke für die herbstliche Würze\u003c\/h3\u003e\n\u003cp\u003eWas diese Paste von einer schlichten Pilzcreme unterscheidet, sind ein paar Lorbeerblätter und eine Spur Nelke, die behutsam in die Paste wandern.\u003c\/p\u003e\n\u003cp\u003eBeide Gewürze kennt man aus der Bergküche Süditaliens, wo sie Schmorgerichte und Wild begleiten. Hier geben sie dem Pesto eine warme, leicht süßliche Würze, die an einen Topf mit Ragout am Sonntag erinnert. Ein wenig Salz und ein natürliches Aroma runden die Paste ab. Beide Glasgrößen, 50 und 90 Gramm, werden kühl und dunkel aufbewahrt. Nach dem Öffnen kommt das Glas in den Kühlschrank und sollte bald verbraucht werden.\u003c\/p\u003e\n\n\u003ch3\u003eSteinpilzpesto zu Pasta, Ei und Steak\u003c\/h3\u003e\n\u003cp\u003eKlassisch kommt das Steinpilzpesto zu breiten Pappardelle, die mit einem Löffel Paste und etwas Nudelwasser zu einer cremigen Sauce geschwenkt werden. Ein Stück Butter und frisch geriebener Parmesan machen das Gericht vollständig.\u003c\/p\u003e\n\u003cp\u003eEbenso gut verträgt es sich mit einem Risotto, einer cremigen Polenta oder einem Omelett. Auf einem gegrillten Steak oder auf Kalbsmedaillons wird es zur würzigen Begleitung, und als Crostini ist es schnell zubereitet, wenn Gäste kommen. Auch eine Sahnesauce zu Kalbsgeschnetzeltem oder eine Pilzsuppe gewinnen mit einem Löffel davon an Tiefe.\u003c\/p\u003e\n\u003cp\u003eWeitere Saucen für Pasta findest du bei unseren \u003ca href=\"\/en\/collections\/nudelsossen\"\u003eNudelsoßen\u003c\/a\u003e, \u003ca href=\"\/en\/products\/vitelium-tartufata-trueffelpesto\"\u003eTrüffelpesto\u003c\/a\u003e, Trüffelcreme und Olivenöle der Manufaktur auf der Seite von \u003ca href=\"\/en\/collections\/vitelium\"\u003eVitelium\u003c\/a\u003e. Die passende Grundlage für Pappardelle und Risotto steht bei \u003ca href=\"\/en\/collections\/pasta-risotto-sugo\"\u003ePasta, Risotto und Sugo\u003c\/a\u003e.\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"50 g","offer_id":61166590329166,"sku":"042VIT0003","price":6.9,"currency_code":"EUR","in_stock":false},{"title":"90 g","offer_id":61166645969230,"sku":"042VIT0004","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/vitelium-pate-di-porcini-tartufati-50g.jpg?v=1791743215"},{"product_id":"vitelium-pesto-verde-al-tartufo-basilikumpesto","title":"Pesto Verde al Tartufo – Basilikumpesto mit Trüffel","description":"\u003ch2 id=\"speakable-headline\"\u003ePesto Verde al Tartufo von Vitelium mit Sommertrüffel\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003ePesto Verde al Tartufo von Vitelium ist ein grünes Trüffelpesto aus Basilikum, Parmigiano Reggiano und Sommertrüffel. Es schmeckt kräutrig, würzig und erdig und kommt zu Pasta, Steak und gegrilltem Gemüse oder als feiner Aufstrich aufs Brot.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePesto Verde al Tartufo\u003c\/strong\u003e ist das Basilikumpesto mit Trüffel von Vitelium, eine Würzpaste aus Italien mit Pinienkernen und gereiftem Käse. Gebunden wird alles mit dem nativen Olivenöl extra, das die Manufaktur in Molise aus den Oliven ihrer eigenen Haine kalt presst.\u003c\/p\u003e\n\n\u003ch3\u003eKräuterduft und ein Hauch von Wald\u003c\/h3\u003e\n\u003cp\u003eBeim Öffnen des Glases duftet das Pesto zuerst nach frischen Kräutern aus dem Sommergarten, und erst danach steigt ein warmer, erdiger Duft auf.\u003c\/p\u003e\n\u003cp\u003eDer Parmigiano Reggiano gibt der Paste ihre Würze und eine feine Salzigkeit, die Pinienkerne runden sie sanft ab. Darüber legt sich der Trüffel wie ein dunkler Grundton. Er gibt dem vertrauten Geschmack von grünem Pesto eine tiefere Seite, ohne die Frische der Blätter zu überdecken. Kräutrig, würzig und angenehm erdig wirkt diese Mischung, so bekannt wie ein Teller Nudeln mit Pesto und doch für einen besonderen Abend gemacht.\u003c\/p\u003e\n\n\u003ch3\u003eBewusst etwas fester gerührt\u003c\/h3\u003e\n\u003cp\u003eVitelium rührt dieses Pesto bewusst etwas fester als üblich, damit es sich auch dick auf eine Scheibe geröstetes Brot streichen lässt.\u003c\/p\u003e\n\u003cp\u003eWer es lieber flüssiger mag, verrührt einfach einen Schuss Olivenöl damit. Dann zieht sich die Paste wie ein grüner Film durch eine ganze Schüssel Nudeln. Kräuter und Käse bilden den größten Teil des Glases, und so bleibt das Pesto im Charakter grün und frisch. Für die dunkle Würze sorgt Sommertrüffel aus Italien, den die Italiener Scorzone nennen und der in der warmen Jahreszeit gefunden wird.\u003c\/p\u003e\n\n\u003ch3\u003eGrünes Trüffelpesto zu Pasta, Steak und Gemüse\u003c\/h3\u003e\n\u003cp\u003eAuf frisch gekochten Linguine oder Trofie, mit einem Löffel Kochwasser und etwas Olivenöl verrührt, zeigt das Pesto seinen vollen Duft.\u003c\/p\u003e\n\u003cp\u003eEbenso gut liegt es auf einem gegrillten Rindersteak oder einem Stück Kalbsfilet, wo sich die erdige Würze und die Röstaromen gegenseitig ergänzen. Gegrillte Zucchini, Auberginen und Paprika bekommen mit einem Klecks davon eine würzige Begleitung. Unter Ofenkartoffeln gemischt, wird aus einer einfachen Beilage schnell ein eigenes Gericht. Auch ein lauwarmer Salat aus grünen Bohnen und Kirschtomaten verträgt einen Löffel davon im Dressing.\u003c\/p\u003e\n\n\u003ch3\u003eAuf Crostini, in Saucen und im Kühlschrank\u003c\/h3\u003e\n\u003cp\u003eAls Aufstrich kommt das Pesto auf geröstetes Weißbrot, auf kleine Crostini zum Aperitif oder in ein Ciabatta mit Mozzarella und reifen Tomaten.\u003c\/p\u003e\n\u003cp\u003eIn eine Sahnesauce oder eine Gemüsesuppe gerührt, gibt es dem ganzen Topf ein grünes, würziges Aroma. Bis zum Öffnen steht das Glas kühl, trocken und dunkel in der Speisekammer. Danach gehört es in den Kühlschrank, wo es innerhalb von fünf Tagen aufgebraucht wird. Oben am Rand kann die Paste mit der Zeit etwas bräunlich werden, weil frische Kräuter an der Luft ihre Farbe verändern, der Geschmack bleibt dabei derselbe.\u003c\/p\u003e\n\u003cp\u003eEine pilzige Schwester aus Champignons ist die \u003ca href=\"\/en\/products\/vitelium-tartufata-trueffelpesto\"\u003eTartufata von Vitelium\u003c\/a\u003e, und mit Steinpilzen kommt das \u003ca href=\"\/en\/products\/vitelium-pate-di-porcini-tartufati-steinpilzpesto\"\u003eSteinpilzpesto aus derselben Manufaktur\u003c\/a\u003e ins Glas. Weitere Sorten findest du in unserer Kategorie \u003ca href=\"\/en\/collections\/pesto\"\u003ePesto\u003c\/a\u003e, die Olivenöle und Trüffelspezialitäten aus Molise auf der Seite von \u003ca href=\"\/en\/collections\/vitelium\"\u003eVitelium\u003c\/a\u003e.\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"90 g","offer_id":61293394067790,"sku":"044VIT0003","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/vitelium-basilikumpesto-mit-trueffeln.png?v=1792736339"}],"url":"https:\/\/nurgutes.de\/en\/collections\/pesto.oembed?page=2","provider":"nur Gutes","version":"1.0","type":"link"}