We’re not gonna lie, this was a pain in the you-know-what to make. Sorry, but we discontinued it!

We channel our Italian grandmothers and make this pesto by hand with a mezzaluna knife. It’s rustic and special; this is not your standard blender-made, grocery store pesto.

We use peak-of-season basil, incredibly fresh extra virgin olive oil, organic garlic, organic pine nuts, and parmesan and pecorino cheeses.

Toss this pesto with spaghetti and serve alongside our garlic bread. It’s also delicious spooned over our perfectly cooked shredded sous vide chicken.

To use on pasta: reserve some of the well-salted cooking water from your pasta before draining. Add a few tablespoons at a time to the pasta when you toss it with the pesto, until you reach the desired consistency.

Serving size
Each order is one cup of pesto.

To thaw

• For best results, remove from packaging and place frozen contents in a bowl. Cover and leave in the refrigerator overnight or on the counter for a few hours, until thawed. If you’re in a hurry, you can use the microwave or stovetop options below.

• Microwave: Remove frozen contents from packaging and place in microwave-safe dish. Cover and heat on medium heat until just thawed, stirring at least once halfway through heating (about 3-4 minutes total). Stir well before serving.

• Stove: place frozen contents in a saucepan and heat over low heat, stirring often until warmed through.

Ingredients
extra virgin olive oil, basil, organic pine nuts, parmesan cheese, pecorino-romano cheese, organic garlic, salt