Posted on 26/06/2013 by Nick van Lanen
We love fresh home-made pesto. The aromatic basil flavor with the savory flavor of the parmezan cheese and the creamy mouthfeel of the olive oil and pine nuts. The taste of Italy.
But commercially available pesto’s from the shells of the supermarkets are allways dissapointing. They are salty, lack of fresh flavor and texture and miss that typical deep green color of the basil leaves. What we are looking for is a commercially pesto which taste like you’ve just prepared it yourself.
We are experimenting with such a fresh pesto, but with a shelf-life of at least three weeks. To achieve this we use the preservation technology Pascalisation (High Pressure), which makes it possible to keep all the fresh characteristics, but then as a commercially reality. We have some pics for you as a sneak peak. If you like to know more, please contact us!
ps. The pesto on the pics is a chunky gorgonzola-walnut pesto.