Seggiano basil pesto is organic, raw, unpasteurized, and is by far the best basil pesto you will find – the basil is harvested by hand, and is watered daily by springwater 🙂
The inspired producers, who have their own Ligurian basil fields rather than buying from others, have perfected a process using steam treatment of the soil before seeding the basil. This eliminates the need for herbicides or pesticides. Their studied production method results in a pesto which is raw and unpasteurised, thus conserving the subtly delicious and refreshing basil aroma and flavour.
This is how they do it…
“Thanks to its particular mild climate, abundant sunshine and sea breezes, the entire region of Liguria proves to be ideal for basil farming. The year starts in May with the land being fertilised using natural fertiliser which is worked into the soil by machines.
The next stage is the mechanical disinfecting of the soil using steam. In special boilers, water is taken to the temperature at which ‘dry steam’ is produced. Via tubes laid on the soil and covered with special material, the land is steamed for approximately 3 hours which kills potential pests and blights, removing the necessity to use pesticides. In June the seed beds are prepared so that the soil is light and soft . The seeds are then sown in parallel rows at a width which will later permit the basil to be gathered by hand.
Daily watering is regulated by a computer. Spring water is used, which is an essential ingredient to ensure the best possible basil crop. The plants are protected from disease by the warm and breezy Ligurian climate. After 30 days, the basil is harvested carefully by hand. Only the tender top leaves of the plant are picked, those richest in the fragrant aroma and flavour which characterise our excellent pesto Genovese. The quality of basil depends very much on the region in which it is grown and we have found Genovese basil to be the finest available. Truly this is the king of herbs.
Once it is gathered, the basil is immediately taken to our nearby factory. First it is washed, using a whirlpool system of clean water which is constantly regulated taking into account the delicacy of the basil leaves. The washed and disinfected basil is then spun in a drying machine. At this stage, the flavour and appearance of the basil is still unchanged thanks to its delicate handling. The basil is then finely chopped in special mincers. Salt and oil is added, together with an additional layer of oil on the surface which guarantees natural conservation. It is then stored in refrigerated cells at a constant temperature of 2° centigrade, before mixing with other ingredients to make pesto”
GMO free, wheat free, vegan.
Once opened, refrigerate and use within one month, keeping the surface covered with a layer of extra virgin olive oil. Store away from heat and light.
- Olive oil
- cashew nuts
- fresh Ligurian basil (30%)
- sea salt
- pine nuts