This classic basil pesto is well balanced and it's flavor is bright and refreshing. This Pesto has been processed and frozen at Pete's Greens. We pack this into your orders and keep it refrigerated, but not frozen.
Keep refrigerated and use within one week, or freeze for later use.
This is great pesto. You really can't buy any better. I mixed it with zooodles, ham (the herb kind sold on this site) and a bit of extra Parm.
This was awesome pesto -- I love that there's no canola, just olive oil, and the romano and seeds are so tasty. Many thanks to Pete's Greens!
Frozen pesto never tastes as good as fresh, so that's important to realize right off! I was disappointed that the top of the pesto had significantly oxidized and turned a dark olive-brown. I scraped off the top part and all was fine--nice and bright green underneath. Mabye Pete's Greens can pour a little olive oil over the top to "seal" everything in before snapping on the lid and freezing it. As for the taste, it's fine--a good topper to fish and pasta in the winter. It has a slightly grassy flavor and seemed to lack oil. One certainly can boost the basil flavor with fresh basil and a bit more olive oil. I would give it 3 1/2 carrots, if the option existed, since it's tastier than jarred, but not as good as fresh.
I wish you had a pesto with no cow milk!
This Pesto is made by Pete's Greens of Craftsbury, VT. They combine thier organic basil leaves with olive oil, cheese and sunflower seeds for a simply satisfying sauce.
A note on oxidation: Basil leaves turn brown after being chopped or cut as they start to oxidize. To minimize this effect, pour olive oil over the top, and use immediately after opening or stirring. This effect is purely cosmetic; the sauce is still delicious even if there is some browning.
