Sinful Basil Pesto - 180g
Sinful Basil Pesto - 180g
Order by 10 PM — harvested and prepared fresh the same day
In stock
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No chemical pesticides · Next-day Delhi & Gurgaon · Small-batch, made fresh
Our twist on the classic, made in small batches the way pesto should be. We hand-blend fragrant basil & herbs — grown indoors and pesticide-free on our own farm — with good nuts, extra-virgin olive oil and real Parmesan into a rich, vivid-green sauce that tastes like summer in a jar.
Small-batch · Made with our own hydroponic basil and herbs · Real Parmesan & extra-virgin olive oil
Popular dishes & uses
- Tossed through hot pasta or gnocchi
- Spread on warm sourdough or a grilled cheese
- Dolloped over a tomato-mozzarella Caprese
- Spooned onto eggs, soups and roasted vegetables
- Used as a vivid base sauce on pizza or a pesto-paneer wrap
Try this: Cook your favourite pasta, reserve a little starchy water, then toss the drained pasta with a few generous spoonfuls of pesto and a splash of that water until glossy. Finish with extra Parmesan and fresh cherry tomatoes.
Keep it fresh: Refrigerate after opening, use a clean, dry spoon, and smooth the top with a little olive oil to keep every jar tasting freshly made.
How this was grown & made
How this was grown & made
Delivery — the 10 PM rule
Delivery — the 10 PM rule
Order by 10 PM and it's harvested and prepared fresh the next day, then delivered the same evening. Delhi & Gurgaon only. The farm rests on Sundays: orders placed between Friday 10 PM and Sunday 10 PM ride Monday's van.
Complete the dish
Pasta night, sorted.
The jar does the hard part.
The recipeHot pasta, two spoonfuls of pesto, tomatoes and torn basil on top. Twelve minutes, serves two.
How to make it
- Boil 200g pasta; keep a cup of the water before draining.
- Two big spoonfuls of basil pesto into the warm pot — heat off.
- Toss with the pasta and a splash of the water until glossy.
- Halved cherry tomatoes and torn basil leaves on top.
Complete the dish
The bruschetta board.
Toast, spread, pile, repeat.
The recipePesto spread thick on golden toast, tomatoes pressed in, arugula over. Ten minutes, feeds a gathering.
How to make it
- Toast thick slices of bread until deeply golden.
- Spread the basil pesto generously — thicker than feels right is right.
- Press halved cherry tomatoes gently in.
- Arugula over everything, olive oil, salt. Serve standing up.
