Pesto is only as good as its oil and its greens. When it is built on real herbs + nuts + extra virgin olive oil, a small spoonful can help meals feel more satisfying and flavorful without needing added sugars or heavy creamy sauces.
Why extra virgin olive oil matters (vs neutral blends)
Many store pestos lean on cheaper, neutral oils and formulation tricks for shelf stability. We use extra virgin olive oil because it is less refined, naturally flavorful, and fits well in heart-supportive dietary patterns.
Fresh + minimal additives (why it matters for taste and digestion)
Shelf-stable pestos may include stabilizers, acidifiers, or flavor boosters. Those ingredients are regulated and common in packaged foods, but people who are sensitive to processed additives often do better with simple, fresh formulations.
What we don't use
- No filler greens (no spinach stretch).
- No starch thickeners.
- No preservatives.
- No seed-oil base.
Ingredients
- Organic basil
- Organic pine nuts
- Extra virgin olive oil
- Garlic
- Lemon juice
- Sea salt
- Black pepper
- 24-month Parmigiano Reggiano (contains milk)
Best ways to enjoy
- Toss with pasta + add a vegetable and a protein
- Spoon onto roasted veggies
- Spread on toast or sandwiches
Storage
Refrigerate. Best within 5-7 days. Freezes well in small portions.