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An Italian classic that is great just about anywhere. Of course, you can use it to make a great bowl of pasta, but that’s not all.
Stir a spoonful into your soup before serving for an extra burst of flavor. Spoon over your chicken as an extra delicious sauce. Or add it to sandwiches to take them to the next level. It’s vegan and cheese-free, so for those who like their pesto with cheese (and a lot of us do!), just stir in 2 to 4 tablespoons of grated cheese to each jar before you use it.
Ingredients: Extra virgin olive oil, basil, water, walnuts, cashews, salt. Contains nuts.
Eggplant substitutes in for basil in this new twist on a classic. It makes a great dip for your vegetables or chips. Also pairs well with protein, from steaks, to chicken, to pork. Just brush or spoon on a little right before serving. You can also mix a little into your ground meat when forming hamburger patties for a little extra flavor. Vegan and cheese-free, so if you like cheese with your pesto, stir in 2 to 4 tablespoons of grated cheese with each jar.
Ingredients: Eggplant, extra virgin olive oil, walnuts, cashews, tomatoes, water, basil, and salt. Contains nuts.
A slight twist on the Italian classic, substituting sweet zucchini for basil. It makes a great pasta sauce, especially when paired with “zoodles.” Pairs great with grilled or roasted shrimp or fish. It also makes roasted vegetables really amazing. Roast your favorite, from carrots to potatoes to brussels sprouts, and after they are done, toss with the pesto. Also great drizzled over pizza or in your favorite marinara sauce. It’s vegan and cheese-free, so if like cheese with your pesto, stir in 2 to 4 tablespoons of grated cheese with each jar before serving.
We definitely think this one benefits from a nice sharp grated cheese.
Ingredients: Zucchini, extra virgin olive oil, walnuts, cashews, water, mint, and salt.