André Scherer is a true Taste Rebel. His vegan pestos from the Wendland region combine indulgence with sustainability. With extraordinary creations, he inspires people to explore vegan cuisine.
A conversation with André Scherer from Taste Rebells
Why does everything for you revolve around pesto?
People often only think of pasta dishes when they hear the word pesto. Very few know how versatile it is as a seasoning. We want to show everything that can be done with it. It is important to me to promote simple, quick cooking—with the right ingredients, you can easily prepare very delicious dishes. We want our customers to experiment with our pesto creams. You can't go wrong.
What inspires your creations?
We come from the Wendland—a region with a great variety of local plants and herbs. With our pestos, we want to show how much flavor lies within this regional diversity. Wild garlic in spring, arugula in summer, beetroot in autumn—every season has its own pesto.
What sets your pestos apart from industrial products?
We work exclusively with organic ingredients, sourced regionally whenever possible. We avoid artificial flavors, flavor enhancers, and preservatives. Instead, we focus on long maturation times, careful selection, and high-quality olive oils. And everything is vegan—no animal ingredients, no Parmesan, just our own flavor-enhancing tricks.
Which pesto is your personal favorite?
Hard to say! But our beetroot pesto is a true all-rounder—it goes well with pasta, as a spread, in salads, and even as a marinade. Its intense color turns every plate into an eye-catcher.
