{"title":"self-made","description":"\u003ch2\u003esell g'machts: Organic pestos and chutneys from Weiler im Allgäu\u003c\/h2\u003e\n\u003cp\u003e\"sell g'macht\" is Allgäu dialect for \"homemade,\" and that is exactly how Katja Will’s small manufactory in Weiler im Allgäu operates. In the sell g'machts kitchen, herb pestos and chutneys are crafted by hand in organic quality (DE-ÖKO-006). The idea behind it: to combine familiar local herbs, vegetables, and fruits in new ways. The herbs are sourced from wild harvests and from three neighboring organic farms—Gemüsehof Wetzel near Wangen, Bayrhof near Kempten, and Hofgut Hechelfurt near Meckenbeuren—and are usually processed the day after harvest. The producer omits additives and preservatives, letting the ingredients provide all the flavor.\u003c\/p\u003e\n\u003ch2\u003eSeven herb pestos: cold-stirred, vegan, with sunflower seeds\u003c\/h2\u003e\n\u003cp\u003eAll pestos from Weiler are made with extra virgin organic olive oil without heat treatment and are vegan—instead of cheese and pine nuts, the jars are packed with sunflower seeds. The \u003ca href=\"\/en\/products\/bio-wilder-baerlauch-pesto\"\u003eOrganic Wild Garlic Pesto\u003c\/a\u003e, containing 29 percent wild-harvested garlic, is our top seller, offering a spicy, pungent flavor with a strong garlic note. The \u003ca href=\"\/en\/products\/tannenspitzen-bio-pesto\"\u003eOrganic Spruce Tip Pesto\u003c\/a\u003e, made with Asian greens, apricot, and one percent spruce tips, tastes like the forest and is the producer's top recommendation. Mild and garlic-free: the \u003ca href=\"\/en\/products\/basilikum-zitronenmelisse-bio-pesto\"\u003eOrganic Basil Lemon Balm Pesto\u003c\/a\u003e. The all-rounder, featuring arugula, basil, and garlic, is the \u003ca href=\"\/en\/products\/allgaeuer-bio-kraeuterpesto\"\u003eAllgäu Organic Herb Pesto\u003c\/a\u003e. These are complemented by the spicy \u003ca href=\"\/en\/products\/giersch-kresse-pesto\"\u003eGround Elder \u0026amp; Cress Pesto\u003c\/a\u003e from wild harvests, the tart \u003ca href=\"\/en\/products\/brennessel-rucola-bio-pesto\"\u003eOrganic Nettle Arugula Pesto\u003c\/a\u003e, and the only red variety, the \u003ca href=\"\/en\/products\/tomate-basilikum-bio-pesto\"\u003eOrganic Tomato Basil Pesto\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eThree chutneys: hand-simmered, sweet-and-sour to savory\u003c\/h2\u003e\n\u003cp\u003eThe chutneys are simmered with raw cane sugar and white wine or apple cider vinegar. The \u003ca href=\"\/en\/products\/allgaeuer-bio-kuerbis-apfel-chutney\"\u003eAllgäu Organic Pumpkin-Apple Chutney\u003c\/a\u003e is mild, spicy, and sweet, perfect for a cheese platter; the \u003ca href=\"\/en\/products\/birne-paprika-bio-chutney\"\u003eOrganic Pear-Bell Pepper Chutney\u003c\/a\u003e is sweet-and-sour, ideal for cheese, raclette, and curries; and the \u003ca href=\"\/en\/products\/bier-zwiebel-bio-chutney\"\u003eOrganic Beer-Onion Chutney\u003c\/a\u003e is fruity and tart, pairing well with roasts, bratwurst, and cheese sandwiches (contains gluten and mustard).\u003c\/p\u003e\n\u003ch2\u003eOrder sell g'machts online\u003c\/h2\u003e\n\u003cp\u003eAt Leni \u0026amp; Hans, you can have all ten jars from Weiler delivered to you in 1–3 days. Once opened, pestos and chutneys should be kept in the refrigerator and consumed within 14 days. You can find more pestos from other manufacturers in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category, and additional chutneys under \u003ca href=\"\/en\/collections\/kategorie-chutney-co\"\u003eChutney \u0026amp; Co\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"basilikum-zitronenmelisse-bio-pesto","title":"Organic Basil Lemon Balm Pesto","description":"\u003ch2\u003esell g'machts Organic Basil and Lemon Balm Pesto. A green herb pesto from the Allgäu region with 28 percent basil and lemon balm – cold-stirred, vegan, and garlic-free.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Organic Basil and Lemon Balm Pesto\u003c\/strong\u003e is a green herb pesto made from organic olive oil, 28 percent basil, sunflower seeds, white wine vinegar, and 4 percent lemon balm, seasoned with rock salt and pepper. Katja Will and her team stir it by hand in Weiler in the Allgäu region using a cold-processing method; 110 g per jar. No cheese, no nuts, no garlic – a vegan pesto that tastes like summer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Basil and Lemon Balm Pesto by sell g'machts\u003c\/strong\u003e is the mild, fresh variety among the Allgäu herb pestos. The word pesto comes from the Italian \"pestare,\" meaning to crush, and refers to an uncooked herb sauce. In Weiler in the Allgäu, it is turned into a jar using basil from regional organic market gardens. The lemon balm provides the lemony freshness that would otherwise require lemon zest. The producer describes the pesto as a summer dream that evokes warm days even during the colder months. Because it contains no garlic, it remains light and pairs well with fish, breakfast toast, and on days when you have appointments afterward.\u003c\/p\u003e\n\n\u003ch3\u003eBasil up front, lemon balm behind, olive oil as a carrier\u003c\/h3\u003e\n\n\u003cp\u003eWhen you open it, it smells of fresh basil—green and slightly peppery. On the palate, you first taste the herbs, then the lemon balm with its bright, lemony note, which loosens up the basil rather than overpowering it. The sunflower seeds provide a soft, slightly nutty base and make the pesto creamy. The white wine vinegar provides a subtle acidity that balances the olive oil, while rock salt and pepper round it out.\u003c\/p\u003e\n\n\u003cp\u003eThe pesto is stirred cold, which is why the herbs taste as they do when they come from the patch: fresh, green, and a little spicy. The color is a light green, and the consistency is coarse and spreadable, with visible pieces of herbs. Compared to the \u003ca href=\"\/en\/products\/bio-wilder-baerlauch-pesto\"\u003eOrganic Wild Garlic Pesto\u003c\/a\u003e from the same kitchen, this jar is the milder variety. If you are expecting a strong garlic pesto, you are better off with that one. Here, the basil carries the flavor, the lemon balm brings the freshness, and it leaves a light, summery aftertaste.\u003c\/p\u003e\n\n\u003ch3\u003eFor pasta, on bread, with salmon\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is, and remains, pasta. Boil spaghetti, penne, or tagliatelle, stir in two tablespoons of pesto per serving, and add a splash of pasta water so the oil and herbs bind into a sauce. Add the pesto to the pasta only after the pot has been removed from the heat. This keeps the basil green and fresh, as heat would alter the flavor. It works just as well with gnocchi, rice, potatoes, and steamed vegetables.\u003c\/p\u003e\n\n\u003cp\u003eThe producer specifically recommends this jar for fish, such as salmon. A spoonful on the fillet after frying, served with potatoes and salad, and dinner is on the table in twenty minutes. Spread on bread and topped with tomato and mozzarella, a baguette or ciabatta becomes a quick lunch. A teaspoon in scrambled eggs, on whole-grain bread for breakfast, or mixed with cream cheese as a dip: this is an everyday pesto where a single spoonful is enough to perfectly season a simple dish.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the pesto keeps in the refrigerator for 14 days, according to the producer. Always use a clean spoon, smooth the surface, and add a thin film of olive oil on top to keep the color fresh for longer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Bake thin pancakes or crepes, spread them with the pesto, roll them up, and slice them into rounds. On a bed of lettuce with a few tomatoes, this makes for a light summer dinner, which is how the producer suggests serving it.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the sell g'machts kitchen in Weiler in the Allgäu\u003c\/h3\u003e\n\n\u003cp\u003esell g'macht is the Allgäu dialect for \"handmade,\" and that is exactly how Katja Will’s small workshop operates. In the sell g'machts kitchen in Weiler in the Allgäu, the pestos are made by hand, in organic quality, using herbs that come from their own wild gathering and from regional organic market gardens. The basil is grown by three partner farms: the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hechelfurt farm near Meckenbeuren. Processing usually takes place the day after harvest, often the very same day.\u003c\/p\u003e\n\n\u003cp\u003eAll pestos from Weiler are made without heat treatment, using extra virgin organic olive oil and white wine vinegar from the organic supplier Byodo. The sunflower seeds come from Rapunzel in Legau, and the rock salt from Bickelbacher. The flavor comes solely from the ingredients; the producer omits all additives and preservatives. The organic control number DE-ÖKO-006 can be found on every jar.\u003c\/p\u003e\n\n\u003cp\u003eSince December 2022, there has been a factory shop right next to the kitchen where you can sample all the varieties. If you are traveling through the Allgäu, you can pick up a few jars there. For everyone else, you can find the pestos with us.\u003c\/p\u003e\n\n\u003ch3\u003eFor quick dinners, fish lovers, and anyone who avoids garlic\u003c\/h3\u003e\n\n\u003cp\u003eThe Organic Basil and Lemon Balm Pesto is the jar for quick evenings. The pasta is ready in ten minutes and still tastes like something special. It fits well in households where garlic is an issue, whether because of children, colleagues the next morning, or simply because it sits too heavily on the stomach. As for fish, it is the variety the producer recommends themselves. As a gift, paired with a pack of good pasta, the 110-g jar from the Allgäu is more thoughtful than a bottle of wine.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer something spicier, try the \u003ca href=\"\/en\/products\/allgaeuer-bio-kraeuterpesto\"\u003eAllgäuer Organic Herb Pesto\u003c\/a\u003e with arugula and garlic. All jars from Weiler can be found on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other varieties from different producers in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. According to the producer, the ingredient list is free of cheese, nuts, and other mandatory allergens; the seeds in the pesto are sunflower seeds. This jar is not suitable for those who have a pesto with Parmesan and pine nuts in mind – it tastes greener and lighter.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBasil and lemon balm from the Allgäu, cold-stirred and vegan – the mild herb pesto for pasta, salmon, and quick evening snacks.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089000268,"sku":"043SEL0001","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/basilikum-zitronenmelisse-bio-pesto-1.png?v=1778854001"},{"product_id":"bio-wilder-baerlauch-pesto","title":"Organic Wild Garlic Pesto","description":"\u003ch2\u003esell g'machts Organic Wild Garlic Pesto. Spicy, pungent wild garlic pesto from wild harvests in the Allgäu region – 29 percent wild garlic, cold-stirred, vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Organic Wild Garlic Pesto\u003c\/strong\u003e is a herb pesto made from organic olive oil, 29 percent wild-harvested wild garlic, white wine vinegar, and sunflower seeds, seasoned with rock salt and pepper. Katja Will and her team stir it by hand and cold-process it in Weiler in the Allgäu, 110 g per jar. No cheese, no nuts, no added garlic – the wild garlic alone provides the spice.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Wild Garlic Pesto from sell g'machts\u003c\/strong\u003e is our top seller from the Allgäu and the variety for anyone who loves garlic. Wild garlic is the wild relative of garlic and grows in damp deciduous forests in the spring. The producer describes it as follows: Anyone who has walked through a field of wild garlic knows how vigorously the plant shoots up from the ground. The rest of nature is still largely sleeping at that point. For this pesto, the wild garlic is harvested in the wild and cold-stirred with olive oil, sunflower seeds, and white wine vinegar. The result tastes racy, green, and distinctly like garlic, all year round, even when wild garlic season has long since passed.\u003c\/p\u003e\n\n\u003ch3\u003eRacy, green, and with the spice of wild garlic\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening, the scent of wild garlic immediately hits the nose: garlicky, spicy, and a little sharp. This impression remains on the palate but is cushioned by the sunflower seeds, which provide a soft, slightly nutty base. The white wine vinegar adds a fine acidity that keeps the pesto fresh, while the olive oil makes it well-rounded and spreadable. Rock salt and pepper remain in the background.\u003c\/p\u003e\n\n\u003cp\u003eWith 29 percent wild garlic, the pesto is robust, and the producer themselves speaks of a \"very dominant note.\" It is therefore one that shapes a dish rather than just accompanying it. Those who enjoy this will get a pesto that tastes like spring in the forest. If you prefer something milder, reach for the \u003ca href=\"\/en\/products\/basilikum-zitronenmelisse-bio-pesto\"\u003eOrganic Basil and Lemon Balm Pesto\u003c\/a\u003e from the same kitchen, which contains no garlic notes at all. In between lies the \u003ca href=\"\/en\/products\/allgaeuer-bio-kraeuterpesto\"\u003eAllgäu Organic Herb Pesto\u003c\/a\u003e with arugula, basil, and a little garlic.\u003c\/p\u003e\n\n\u003ch3\u003eFor pasta, potatoes, or on bread with butter\u003c\/h3\u003e\n\n\u003cp\u003ePasta is the easiest way. Cook spaghetti, penne, or tagliatelle, drain, fold in two tablespoons of pesto per serving, and add a splash of pasta water. Add the pesto once the pot is off the stove, as wild garlic loses its freshness when heated. It goes just as well with gnocchi, rice, and jacket potatoes that you halve while still warm and mix with a spoonful of pesto.\u003c\/p\u003e\n\n\u003cp\u003eFor grilling, the wild garlic pesto is an alternative to herb butter. A spoonful on a steak or grilled vegetables right off the grill, and the wild garlic provides the seasoning. Spread on buttered bread or mixed with cream cheese, it becomes a spread for a snack platter. In scrambled eggs, on a slice of baguette with a small salad, or spread thinly on a pancake, rolled up, and sliced. The producer lists all of these as suggestions, and every one of them works with just a single spoonful. A teaspoon in a vinaigrette turns a green salad into a wild garlic side dish that also pairs well with fish.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, the jar belongs in the refrigerator and should be consumed within 14 days according to the producer. Always use a clean spoon and cover the surface with a little olive oil to preserve the green color for longer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a tablespoon of pesto into warm potato soup or minestrone just before serving. The wild garlic replaces both garlic and herbs, giving the soup a green, spicy touch.\u003c\/p\u003e\n\n\u003ch3\u003eWild-harvested in the Allgäu, cold-stirred in Weiler\u003c\/h3\u003e\n\n\u003cp\u003eThe wild garlic for this pesto comes from their own wild collection, according to sell g'machts. This distinguishes it from the other herbs in the manufacturer's range, which are grown at three organic nurseries in the region. Processing takes place in the sell g'machts kitchen in Weiler in the Allgäu, usually the day after harvest, and often on the same day. There, Katja Will's team stirs the pestos by hand without heat treatment, ensuring the herbs taste exactly as they did when picked.\u003c\/p\u003e\n\n\u003cp\u003e\"sell g'macht\" means \"handmade\" in the Allgäu dialect, and the name says it all. The extra virgin organic olive oil and white wine vinegar come from Byodo, the sunflower seeds from Rapunzel in Legau in the Allgäu, and the rock salt from Bickelbacher. The producer omits additives and preservatives; the ingredients themselves provide all the flavor. The organic control number DE-ÖKO-006 is on the label. Because the wild garlic is wild-harvested, the producer states the organic portion of ingredients as 68 percent.\u003c\/p\u003e\n\n\u003cp\u003eSince December 2022, the manufacturer has had a factory shop directly at the kitchen in Weiler where all varieties are available for tasting. The pestos are also available in farm shops, dairies, and organic stores in the Allgäu and beyond. Those who want to see the kitchen can book a factory visit with a lecture and tasting.\u003c\/p\u003e\n\n\u003ch3\u003eFor garlic lovers, grill nights, and snacks\u003c\/h3\u003e\n\n\u003cp\u003eThe wild garlic pesto is the jar for people who enjoy a distinct garlic flavor and are looking for a pesto that defines a dish. It fits the grilling season just as well as the winter, when wild garlic is still months away in the forest. Perfect for weekend snacks, weekday pasta, or as a gift for friends who are always too late to go wild garlic picking. There is a reason it is our most frequently purchased variety from Weiler.\u003c\/p\u003e\n\n\u003cp\u003eYou can find all of the manufacturer's jars on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other varieties from different producers in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. According to the producer, the ingredient list contains no cheese, nuts, or other mandatory allergens; the seeds are sunflower seeds, and the pesto is vegan. This jar is not suitable for sensitive palates or for those avoiding garlic notes – the wild garlic is far too present for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWild-harvested wild garlic from the Allgäu, cold-stirred and vegan – the spicy, pungent herb pesto that finds its way into our shopping carts most often.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089033036,"sku":"043SEL0002","price":6.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wilder-baerlauch-pesto.png?v=1778854003"},{"product_id":"tannenspitzen-bio-pesto","title":"Organic Fir Tip Pesto","description":"\u003ch2\u003esell g'machts Pine Tip Organic Pesto. Herb pesto made from Asian greens, apricot, and pine tips – aromatic, fresh, with a hint of the forest, cold-stirred in the Allgäu region.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Pine Tip Organic Pesto\u003c\/strong\u003e is an herb pesto made from organic olive oil, Asian greens, apricots, white wine vinegar, and sunflower seeds, seasoned with lemon balm, spices, one percent pine tips, and garlic. Katja Will and her team stir it by hand and cold in Weiler im Allgäu, 110g per jar. No basil, no cheese, no nuts – a vegan pesto that tastes of the forest and a summer meadow.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePine Tip Organic Pesto by sell g'machts\u003c\/strong\u003e is the most unusual variety from the Allgäu-based manufacturer and is marked as a top pick by the producer themselves. Pesto means \"pounded\" and refers to an uncooked herb sauce. Here, Asian greens form the base instead of basil, a slightly nutty-tasting leafy vegetable grown by organic farms in the region. This is joined by apricots for fruity sweetness and lemon balm for freshness. The young pine tips contribute the typical resinous, forest note with their essential oils. The producer compares the taste to a relaxing walk in the forest, and that hits the nail on the head.\u003c\/p\u003e\n\n\u003ch3\u003eFirst fruit and lemon balm, then the pine, accompanied by nutty Asian greens\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the pesto smells both fresh and resinous. It is reminiscent of a pine branch rubbed between your fingers. On the palate, the fruity sweetness of the apricot arrives first, followed by the zesty lemon balm. Then the pine makes its presence felt: one percent pine tips is enough for the forest note to be clearly distinct in the jar, without becoming bitter. The Asian greens provide a mild, slightly nutty foundation, while the garlic remains subtly in the background.\u003c\/p\u003e\n\n\u003cp\u003eThe sunflower seeds make the pesto creamy, the white wine vinegar keeps it fresh, and rock salt and spices round it off. Overall, the jar tastes aromatic and fresh at the same time—mild rather than sharp, light rather than heavy. It is a pesto that invites you to taste, and the first spoonful eaten plain off a piece of bread is the best introduction. If you are expecting a classic green basil pesto, you would be better served by the \u003ca href=\"\/en\/products\/basilikum-zitronenmelisse-bio-pesto\"\u003eBasil-Lemon Balm Organic Pesto\u003c\/a\u003e from the same kitchen. This one is for anyone who loves trying something new.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, with rice, with game, and with cheese\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the pine tip pesto primarily as a bread spread and for rice dishes. Spread thinly on a slice of whole-grain bread or baguette, with a small side salad, it shows off its forest and fruit notes most clearly. Stirred into rice, risotto, or couscous just before taking the pan off the stove, it gives the dish a resinous, slightly sweet trace. This pairs well with roasted vegetables and mushrooms, and in autumn, also with chestnuts.\u003c\/p\u003e\n\n\u003cp\u003eWith pasta, it works like any other pesto: boil spaghetti, penne, or tagliatelle, add two tablespoons of pesto per serving and a dash of pasta water, folding it in only after cooking. The pine note pairs well with game and venison salami, and on a cheese platter with mature mountain cheese or goat cheese. A teaspoon in scrambled eggs, a spoonful with boiled potatoes, or as a filling in a pancake that is rolled up and sliced for a salad: these are all suggestions from the manufacturer, and all are easily achieved with little effort.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the jar belongs in the refrigerator and should be consumed within 14 days according to the manufacturer. Use a clean spoon, smooth the surface, add a little olive oil on top, and the pesto will stay fresh.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix one tablespoon of pesto with two tablespoons of cream cheese and spread the cream on grilled bread. Topped with a slice of pear or a few pieces of apricot, this works as an appetizer for a glass of white wine or a non-alcoholic aperitif.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Allgäu forest and regional organic farms\u003c\/h3\u003e\n\n\u003cp\u003eThe idea behind sell g'machts is to combine well-known regional herbs, vegetables, and fruit in new ways. This is particularly evident with the pine tip pesto: the Asian greens come from the manufacturer's three partner farms, the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hechelfurt farm near Meckenbeuren. According to the manufacturer, the herbs come from their own wild harvesting and from regional organic nurseries. Processing usually takes place the day after harvest.\u003c\/p\u003e\n\n\u003cp\u003eIn the sell g'machts kitchen in Weiler im Allgäu, Katja Will's team stirs the pestos by hand and without heat treatment, using extra virgin organic olive oil and white wine vinegar from Byodo, sunflower seeds from Rapunzel in Legau, and rock salt from Bickelbacher. The organic-quality spices come from Pikantum. The manufacturer omits additives and preservatives; the flavor comes solely from the ingredients. The organic control number DE-ÖKO-006 is on every jar. \"sell g'macht\" means \"homemade\" in the Allgäu dialect, and that is exactly what it is.\u003c\/p\u003e\n\n\u003cp\u003eFor the manufacturer, the pine tip pesto is the top seller in the pesto category, and for us, it is one of the most popular jars from Weiler. If you are in the area, you can try it at the factory shop adjacent to the kitchen, which has been open since December 2022.\u003c\/p\u003e\n\n\u003ch3\u003eFor the curious, for the cheese platter, and as a gift with a conversation starter\u003c\/h3\u003e\n\n\u003cp\u003eThe Pine Tip Organic Pesto is the jar for people who expect more than just basil from their pesto. It belongs on the weekend cheese platter, in a rice pan during the week, and on the bread you unpack while hiking. In Advent, it pairs well with game dishes and a slice of venison ham. As a gift, it is the souvenir people ask about: pine tips in pesto, from the Allgäu, cold-stirred. If you want to get to know the product range, try the \u003ca href=\"\/en\/products\/bio-wilder-baerlauch-pesto\"\u003eOrganic Wild Garlic Pesto\u003c\/a\u003e as well, the spicy-sharp variety made from wild-harvested herbs.\u003c\/p\u003e\n\n\u003cp\u003eAll jars from the manufacturer can be found on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other pestos from other producers in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. According to the manufacturer, the ingredient list is free of nuts, cheese, and other mandatory allergens; the seeds are sunflower seeds, and the pesto is vegan. It is not suitable for anyone looking for a strong, spicy pesto—it remains mild, fruity, and resinous.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAsian greens, apricot, and one percent pine tips – the Allgäu herb pesto with a forest note, for bread, rice, and the cheese platter.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089393484,"sku":"043SEL0003","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tannenspitzen-bio-pesto-1.png?v=1778854010"},{"product_id":"allgaeuer-bio-kraeuterpesto","title":"Allgäu Organic Herb Pesto","description":"\u003ch2\u003esell g'machts Allgäu Organic Herb Pesto. Spicy and intense herb pesto made from arugula, basil, and garlic – the all-rounder from Weiler in the Allgäu, cold-stirred, vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Allgäu Organic Herb Pesto\u003c\/strong\u003e is a green herb pesto made from 23 percent arugula, 13 percent basil, sunflower seeds, olive oil, and white wine vinegar, seasoned with lemon balm, rock salt, garlic, and spices. Katja Will and her team stir it by hand and cold in Weiler in the Allgäu; 110 g per jar. No cheese, no nuts, no heat treatment – a vegan pesto that the manufacturer itself calls the all-rounder.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAllgäu Organic Herb Pesto by sell g'machts\u003c\/strong\u003e is the variety for everyone who wants a pesto that goes with everything. Pesto comes from the Italian \"pestare,\" meaning to crush, and refers to an uncooked herb sauce. In Weiler in the Allgäu, this concept gets its own unique blend. Arugula leads with its peppery sharpness, basil provides the familiar aroma, and lemon balm adds a little freshness. Garlic delivers the spice that a herb pesto needs if it is to accompany pasta, grilled vegetables, and bread equally well. The manufacturer calls it the all-rounder among their pestos, and that hits the role it plays in the kitchen quite accurately.\u003c\/p\u003e\n\n\u003ch3\u003ePeppery arugula, basil, a hint of garlic\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening, the pesto smells of fresh arugula and garlic—green and spicy. On the palate, the arugula is at the forefront with its slightly peppery, nutty sharpness that distinguishes this variety from the other pestos from Weiler. The basil rounds it off and makes the taste more familiar, while the lemon balm brightens it up. The garlic is clearly present but remains behind the herbs. Rock salt, pepper, and spices provide the accents.\u003c\/p\u003e\n\n\u003cp\u003eThe sunflower seeds provide a soft, creamy base, the olive oil makes the pesto spreadable, and the white wine vinegar keeps it fresh. The manufacturer describes it as spicy and intense, and that is exactly how it tastes. Stronger than the \u003ca href=\"\/en\/products\/basilikum-zitronenmelisse-bio-pesto\"\u003eBasil-Lemon Balm Organic Pesto\u003c\/a\u003e, but milder than the \u003ca href=\"\/en\/products\/bio-wilder-baerlauch-pesto\"\u003eOrganic Wild Garlic Pesto\u003c\/a\u003e with its dominant garlic note. Those expecting a pesto completely without garlic should choose the basil variety. This one is the middle-ground of the assortment and therefore the jar that makes getting started the easiest.\u003c\/p\u003e\n\n\u003ch3\u003eWith pasta, for grilling, on an Allgäuer Seele\u003c\/h3\u003e\n\n\u003cp\u003ePasta first. Cook spaghetti, penne, or tagliatelle, drain, fold in two tablespoons of pesto per serving, and add a splash of pasta water so that the oil and herbs bind together. The pesto is only added once the pot is off the stove so that the arugula and basil stay green. The same works with gnocchi, rice, boiled potatoes, and steamed vegetables.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer expressly recommends this herb pesto for grilling: vegetables, meat, or fish get a spoonful of pesto after the grill—it replaces herb butter. Zucchini and bell peppers from the grill with pesto, plus bread, and the evening is complete. Mixed with cream cheese, it becomes a dip for veggie sticks and bread. A teaspoon in scrambled eggs, a spoonful on a buttered sandwich for a snack, or spread thinly on a pancake, rolled up, and sliced for a salad: all suggestions from Weiler.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the jar belongs in the refrigerator and, according to the manufacturer, should be consumed within 14 days. Use a clean spoon, smooth out the surface, add a little olive oil on top, and the color will last.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e The manufacturer's special tip is the \"Allgäuer Seele,\" an elongated white bread similar to a baguette, usually topped with caraway seeds and coarse salt. Slice it lengthwise, spread with herb pesto, top with mountain cheese, and bake in the oven. If you can't find a \"Seele,\" use a baguette.\u003c\/p\u003e\n\n\u003ch3\u003eArugula and basil from three neighboring farms\u003c\/h3\u003e\n\n\u003cp\u003eThe arugula and basil for this pesto grow at three partner farms in the region: the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hofgut Hechelfurt in Meckenbeuren. sell g'machts has been working with all three for years; the farms plant and harvest basil, parsley, tomatoes, and Asian greens for the kitchen in Weiler throughout the year. Processing usually happens the day after the harvest, often the very same day. The manufacturer calls this a privilege: having the raw materials so close by.\u003c\/p\u003e\n\n\u003cp\u003esell g'macht means \"self-made\" in the Allgäu dialect. In the sell g'machts kitchen in Weiler in the Allgäu, Katja Will's team stirs the pestos by hand and without heat treatment so that the herbs taste as if they were fresh from the field. The extra virgin organic olive oil and white wine vinegar come from Byodo, the sunflower seeds from Rapunzel in Legau in the Allgäu, the rock salt from Bickelbacher, and the organic spices from Pikantum. The workshop leaves out additives and preservatives; the taste comes solely from the ingredients. The organic control number DE-ÖKO-006 is on every jar.\u003c\/p\u003e\n\n\u003cp\u003eSince December 2022, there has been a factory shop right next to the kitchen where all varieties are available for tasting. Furthermore, you can find the pestos in farm shops, dairies, and organic stores in the Allgäu and in Austria. Groups can book a tour of the workshop with a presentation and tasting to see how the jars are made.\u003c\/p\u003e\n\n\u003ch3\u003eFor barbecue evenings, for the pantry, and as the first jar from Weiler\u003c\/h3\u003e\n\n\u003cp\u003eThe Allgäu Organic Herb Pesto is the jar that sits in the pantry and finds a purpose every evening. Pasta on Tuesday, grilled vegetables on Friday, a snack on Sunday. For families, it is the variety everyone can agree on because the arugula and basil taste familiar and the garlic remains in check. If you are just getting to know sell g'machts, it is best to start here and add the wild garlic pesto or the spruce tip pesto as a second jar.\u003c\/p\u003e\n\n\u003cp\u003eAll the manufacturer's jars can be found on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other pestos from different manufacturers are in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. According to the manufacturer, the list of ingredients is free from cheese, nuts, and other mandatory allergens; the seeds are sunflower seeds, and the pesto is vegan. The jar is not suitable for those who avoid garlic—for that, there is the basil-lemon balm variety.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eArugula, basil, and garlic from the Allgäu, cold-stirred and vegan—the herb pesto for pasta, the grill, and toasted \"Seele.\"\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089426252,"sku":"043SEL0004","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/allgaeuer-bio-kraeuterpesto.png?v=1778854011"},{"product_id":"birne-paprika-bio-chutney","title":"Organic Pear and Bell Pepper Chutney","description":"\u003ch2\u003esell g'machts organic pear-pepper chutney. Sweet and sour chutney made from 38 percent pear and 23 percent pepper with onion and ginger – preserved in Weiler im Allgäu, 110 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts organic pear-pepper chutney\u003c\/strong\u003e is a sweet and sour, slightly tangy chutney made from pears, peppers, white wine vinegar, raw cane sugar, and onion, seasoned with rock salt, olive oil, ginger, and pepper. Katja Will and her team preserve it by hand in Weiler im Allgäu, 110 g in a jar. No additives, no preservatives, no flavor enhancers – the sweetness of the pear carries the jar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic pear-pepper chutney from sell g'machts\u003c\/strong\u003e is the sweet and sour variety among the Allgäu chutneys. Chutneys are preserved condiment sauces made from fruit or vegetables with vinegar, sugar, and spices, which have their roots in India. In Weiler im Allgäu, this results in a jar that the manufacturer describes as a touch of China in the Allgäu. Pear provides fruitiness and sweetness, pepper and onion provide savory spice, and white wine vinegar and raw cane sugar create the interplay of sweet and sour. Ginger provides a warm finish.\u003c\/p\u003e\n\n\u003ch3\u003eFirst the pear, then the pepper, and finally sweet and sour at the same time\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the chutney smells of cooked pear and pepper, with a hint of vinegar. On the palate, the sweetness of the pear comes through first, soft and fruity, then the pepper with its slightly smoky vegetable note. The onion provides a savory center, the white wine vinegar provides the acidity that makes the chutney clearly sweet and sour. Ginger and pepper sit in the background.\u003c\/p\u003e\n\n\u003cp\u003eIt is the fruitiest and at the same time the most acidic of the three chutneys from Weiler that we carry. The \u003ca href=\"\/en\/products\/allgaeuer-bio-kuerbis-apfel-chutney\"\u003eAllgäu organic pumpkin-apple chutney\u003c\/a\u003e is milder and rounder, the beer-onion chutney is more tart and hearty. If you are expecting a spicy chutney, you are in the wrong place: the ginger warms, but it does not burn.\u003c\/p\u003e\n\n\u003ch3\u003eWith cheese, raclette, curry, and bratwurst\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the chutney as an accompaniment to cheese, raclette, and fondue, as well as for grilling. On a cheese board, it goes well with mountain cheese and soft cheese; for raclette, a spoonful replaces the usual sauces. From the grill, chicken and pork neck are the perfect partners.\u003c\/p\u003e\n\n\u003cp\u003eIt provides a sweet and sour counterpoint to bratwurst with potato salad, as suggested by the manufacturer. And because pear, pepper, and ginger point in this direction, the chutney goes well with curry dishes with rice, vegetables, and turkey, with or without coconut milk. Stir a tablespoon into the curry sauce and it gains fruitiness and acidity.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the jar belongs in the refrigerator and should be empty within 14 days according to the manufacturer. Store in a cool, dry place beforehand.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A slice of goat cheese on toasted bread, topped with a teaspoon of pear-pepper chutney, briefly under the grill. The pear plays with the cheese, the pepper provides the contrast – an appetizer in five minutes.\u003c\/p\u003e\n\n\u003ch3\u003eFruit and vegetables from three organic farms, preserved in Weiler\u003c\/h3\u003e\n\n\u003cp\u003esell g'macht means \"homemade\" in the Allgäu dialect. In the sell g'machts kitchen in Weiler im Allgäu, Katja Will's team preserves the chutneys by hand, in organic quality with the control number DE-ÖKO-006. Fruit and vegetables come from three organic farms in the region, the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hofgut Hechelfurt near Meckenbeuren, and are usually processed the day after harvest. The white wine vinegar comes from Byodo, the raw cane sugar from Rapunzel in Legau in the Allgäu, and the rock salt from Bickelbacher.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer avoids additives and preservatives; the ingredients alone provide the flavor. The idea behind all chutneys from Weiler is the same: to combine familiar regional fruit varieties and vegetables in new ways. Since December 2022, there has been a factory shop right next to the kitchen where you can try all the varieties.\u003c\/p\u003e\n\n\u003ch3\u003eFor cheese lovers, curry evenings, and raclette in winter\u003c\/h3\u003e\n\n\u003cp\u003eThe organic pear-pepper chutney is the jar for households where cheese and chutney belong together. And for anyone who likes a little fruitiness on the side with their curry. In winter, it comes to the table with raclette; in summer, with grilled food. You can find all the manufacturer's chutneys and pestos on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other chutneys from different manufacturers in the \u003ca href=\"\/en\/collections\/kategorie-chutney-co\"\u003eChutney \u0026amp; Co\u003c\/a\u003e category. According to the manufacturer, the list of ingredients contains no mandatory allergens or animal ingredients; it is sweetened with raw cane sugar. This jar is not suitable for anyone looking for a tart or spicy chutney – it remains fruity and sweet and sour.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePear and pepper from the Allgäu, preserved sweet and sour – the chutney for cheese, raclette, curry, and bratwurst.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089491788,"sku":"042SEL0001","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/birne-paprika-bio-chutney.png?v=1778854014"},{"product_id":"bier-zwiebel-bio-chutney","title":"Beer-Onion Organic Chutney","description":"\u003ch2\u003esell g'machts Organic Beer-Onion Chutney. Fruity, savory chutney made from apples, 24 percent onions, and 20 percent organic beer with mustard seeds and chili peppers – preserved in Weiler im Allgäu, 110 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Organic Beer-Onion Chutney\u003c\/strong\u003e is a fruity, savory chutney made from apples, onions, organic beer, white wine vinegar, and plums, seasoned with salted capers, mustard seeds, olive oil, raw cane sugar, chili peppers, and pepper. Katja Will and her team preserve it by hand in Weiler im Allgäu, 110 g per jar. No additives, no preservatives, no flavor enhancers – the hearty chutney for snacks, roasts, and raclette.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Beer-Onion Chutney by sell g'machts\u003c\/strong\u003e is the savory variety among the Allgäu chutneys. Chutneys are preserved condiment sauces made from fruit or vegetables with vinegar, sugar, and spices, originally from India. In Weiler im Allgäu, this is turned into a jar that is more reminiscent of a snack than a curry. Onions provide the spice, beer the bitterness, and apple and plum the fruitiness. Mustard seeds, capers, and chili peppers add the finishing touches. The manufacturer calls it a very tasty dip, and it also makes for a great side dish for roasts.\u003c\/p\u003e\n\n\u003ch3\u003eOnion and beer up front, apple and plum behind, mustard and chili peppers at the finish\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the chutney smells of braised onions with a malty hint of beer. On the palate, the onion comes first, soft and sweet from the cooking process, followed by the bitterness of the beer, which, according to the manufacturer, harmonizes wonderfully with the onion. Apple and plum provide fruit and a subtle sweetness, while white wine vinegar adds acidity. Mustard seeds tingle, capers provide a salty depth, and the chili peppers give a mild heat on the finish.\u003c\/p\u003e\n\n\u003cp\u003eAmong the three chutneys from Weiler that we offer, this is the heartiest. The \u003ca href=\"\/en\/products\/birne-paprika-bio-chutney\"\u003eOrganic Pear-Bell Pepper Chutney\u003c\/a\u003e is fruitier and sweet-and-sour, while the Pumpkin-Apple Chutney is milder and rounder. Those expecting a sweet fruit chutney are better served with those two. This one is for people who think of onions, mustard, and beer when they think of chutney.\u003c\/p\u003e\n\n\u003ch3\u003eWith roasts, bratwurst, cheese bread, and raclette\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the chutney with pork roasts and pork sausages, sauerkraut, and potatoes. A spoonful next to the Sunday roast replaces mustard and brings fruitiness and bitterness to the plate. The producer also mentions it for cheese, raclette, and fondue; on a raclette pan, a teaspoon with cheese and potato makes for a hearty combination.\u003c\/p\u003e\n\n\u003cp\u003eAs a bread spread, it shows its second side: on a sausage or cheese sandwich, on farmhouse bread with butter, or in a burger instead of fried onions. Once opened, the jar belongs in the refrigerator and should be finished within 14 days, according to the manufacturer. Store in a cool, dry place beforehand.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A tablespoon of chutney in the pan drippings of a pork roast, simmered with a little broth. The beer, onion, and plum give the sauce the depth in two minutes that would otherwise require long braising.\u003c\/p\u003e\n\n\u003ch3\u003eOnions and apples from the region, preserved in Weiler\u003c\/h3\u003e\n\n\u003cp\u003e\"sell g'macht\" means \"homemade\" in the Allgäu dialect. In the sell g'machts kitchen in Weiler im Allgäu, Katja Will's team preserves the chutneys by hand, in organic quality with the control number DE-ÖKO-006. Fruit and vegetables come from three organic farms in the region: the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hofgut Hechelfurt near Meckenbeuren. Processing usually takes place the day after harvest. Capers and raw cane sugar come from Rapunzel in Legau in the Allgäu, and the white wine vinegar from Byodo.\u003c\/p\u003e\n\n\u003cp\u003eThe manufactory leaves out additives and preservatives; the ingredients alone provide the flavor. The idea behind it: combine familiar types of fruit and vegetables from the region in new ways, here with beer as a partner to the onion. Since December 2022, there has been a factory shop right next to the kitchen where you can taste all varieties.\u003c\/p\u003e\n\n\u003ch3\u003eFor snacks, Sunday roasts, and lovers of hearty cuisine\u003c\/h3\u003e\n\n\u003cp\u003eThe Organic Beer-Onion Chutney is the jar for households where roasts, bratwurst, and cheese bread are regularly on the table. As a souvenir for a barbecue, it is a gift with an Allgäu connection. You can find all chutneys and pestos from the manufactory on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and more chutneys from other manufacturers in the \u003ca href=\"\/en\/collections\/kategorie-chutney-co\"\u003eChutney \u0026amp; Co\u003c\/a\u003e category. Note: The chutney contains beer with barley malt, i.e., gluten, and mustard seeds; no animal ingredients are on the list. It is not suitable for those looking for a sweet, mild fruit chutney – it remains bitter, spicy, and hearty.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOnion, organic beer, and apple from the Allgäu, heartily preserved – the chutney for pork roasts, bratwurst, and cheese bread in the evening.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089524556,"sku":"042SEL0002","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bier-zwiebel-bio-chutney-1.png?v=1778854014"},{"product_id":"allgaeuer-bio-kuerbis-apfel-chutney","title":"Allgäu Organic Pumpkin-Apple Chutney","description":"\u003ch2\u003esell g'machts Allgäuer Organic Pumpkin-Apple Chutney. Spicy-sweet chutney made from Hokkaido pumpkin, apple, and onion with ginger – preserved in Weiler im Allgäu, 110 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Allgäuer Organic Pumpkin-Apple Chutney\u003c\/strong\u003e is a spicy-sweet chutney made from 35 percent Hokkaido pumpkin, 18 percent apple, and 13 percent onion, preserved with raw cane sugar, apple cider vinegar, apple juice, ginger, rock salt, and spices. Katja Will and her team preserve it by hand in Weiler im Allgäu, 110 g per jar. No additives, no preservatives, no flavor enhancers – the flavor comes solely from the ingredients.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAllgäuer Organic Pumpkin-Apple Chutney by sell g'machts\u003c\/strong\u003e is the jar for cheese platters and for everything that comes out of the pan or off the grill. Chutneys are spicy, often sweet and sour, sometimes hot and savory sauces made from preserved fruit or vegetables. They originated in India and have long since found their place in kitchens all over the world. Preserving is an old technique for making food last, and sell g'machts does nothing to change that. What is new is the combination: regional Hokkaido pumpkin meets apple and onion, apple cider vinegar and apple juice provide acidity and fruitiness, while ginger and spices provide warmth. The result is a chutney that the manufacturer calls a universal companion in the kitchen.\u003c\/p\u003e\n\n\n\u003ch3\u003ePumpkin and apple in the foreground, onion and ginger behind, gently spiced\u003c\/h3\u003e\n\n\n\u003cp\u003eWhen opened, the chutney smells of cooked pumpkin, apple, and a hint of ginger. On the palate, the mild sweetness of the Hokkaido stands out first, supported by raw cane sugar and apple juice. The apple contributes fruitiness and a light acidity, while the apple cider vinegar keeps both fresh. The onion provides a savory core, the ginger a fine warmth that lingers in the finish. The spices accompany rather than lead.\u003c\/p\u003e\n\n\n\u003cp\u003eThe manufacturer describes the chutney as spicy and sweet at the same time, with a finely balanced aroma. It is the mild, fruity variety among the chutneys from Weiler: less acidic than the \u003ca href=\"\/en\/products\/birne-paprika-bio-chutney\"\u003ePear-Pepper Organic Chutney\u003c\/a\u003e, less tart than the \u003ca href=\"\/en\/products\/bier-zwiebel-bio-chutney\"\u003eBeer-Onion Organic Chutney\u003c\/a\u003e. The consistency is chunky and spreadable, the color a warm orange. Anyone expecting a hot chutney will find the ginger gentle – this is about fruit, warmth, and spice in balance.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor the cheese platter, for pan-seared dishes, as a burger sauce\u003c\/h3\u003e\n\n\n\u003cp\u003eThe cheese platter is the obvious application. The manufacturer recommends the chutney for every Allgäuer cheese platter. With mountain cheese, Emmentaler, and soft cheese, it plays its sweetness against the salt of the cheese. For raclette and fondue, a spoonful replaces the usual sauces. Mixed with Allgäuer cream cheese, it becomes a spread, and spread pure on grilled baguette, it makes a quick appetizer.\u003c\/p\u003e\n\n\n\u003cp\u003eFrom the pan and the grill, it goes well with poultry, turkey, pork, and beef. A spoonful next to pan-seared meat, and you won't need sauce. As a burger sauce, it replaces ketchup and brings pumpkin and apple into the bun. It can be used for seasoning in a rice pan, as a dip for vegetables and potatoes, or as a flavor enhancer in a vegetable strudel. These are all suggestions from Weiler, and they all only require the jar and a spoon. It also works well cold with leftover Sunday roast.\u003c\/p\u003e\n\n\n\u003cp\u003eOnce opened, the chutney should be kept in the refrigerator and, according to the manufacturer, should be used within 14 days. Before that, store in a cool, dry place.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A tablespoon of chutney in the pan when chicken breast or turkey schnitzel is almost done, brought to a boil with a splash of water or broth. This creates a fruity sauce in two minutes that goes well with rice and roasted vegetables.\u003c\/p\u003e\n\n\n\u003ch3\u003ePumpkin and apple from three organic farms, preserved in Weiler\u003c\/h3\u003e\n\n\n\u003cp\u003esell g'machts means \"homemade\" in the Allgäuer dialect, and that is how Katja Will's workshop works. The fruit and vegetables for the chutneys come from three organic farms in the region: the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hechelfurt estate near Meckenbeuren. sell g'machts has been working with all three for years. Processing usually takes place the day after harvest, often on the same day. The manufacturer calls it a privilege to have the raw materials so close by.\u003c\/p\u003e\n\n\n\u003cp\u003eIn the sell g'machts kitchen in Weiler im Allgäu, the chutney is preserved by hand in organic quality with the control number DE-ÖKO-006. The raw cane sugar comes from Rapunzel in Legau in the Allgäu, the rock salt from Bickelbacher, and the organic-quality spices from Pikantum. The workshop leaves out additives and preservatives; the flavor comes from the ingredients alone, which the manufacturer says makes the products Slow Food-compliant. The idea behind all chutneys from Weiler is the same: to create new combinations of well-known regional fruits and vegetables.\u003c\/p\u003e\n\n\n\u003cp\u003eSince December 2022, there has been a factory shop right next to the kitchen where all chutneys and pestos are available for tasting. Furthermore, you can find the jars in farm shops, dairies, and organic grocery stores in the Allgäu, Germany, and Austria.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor the weekend cheese platter, for barbecue evenings, and as a souvenir\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Pumpkin-Apple Chutney is the jar for households that regularly serve cheese. The accompaniment can then be more than just a few grapes. For barbecue evenings, it is the sauce that goes just as well with chicken and pork as it does with grilled vegetables. In autumn, when pumpkin and apple are in season, it belongs on the table, and in winter, it is perfect for raclette and fondue. As a souvenir together with a piece of mountain cheese, the 110 g jar from the Allgäu is a gift that will be opened immediately.\u003c\/p\u003e\n\n\n\u003cp\u003eYou can find all of the manufacturer's chutneys and pestos on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other chutneys from other manufacturers in the category \u003ca href=\"\/en\/collections\/kategorie-chutney-co\"\u003eChutney \u0026amp; Co\u003c\/a\u003e. According to the manufacturer, the ingredient list contains no mandatory allergens and no animal-based ingredients; it is sweetened with raw cane sugar. The jar is not suitable for those looking for a hot or significantly acidic chutney – it remains mild, fruity, and warmly spiced.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eHokkaido, apple, and ginger from the Allgäu, preserved by hand – the mild chutney for cheese platters, the pan, and the grill.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548089819468,"sku":"042SEL0003","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/allgaeuer-bio-kuerbis-apfel-chutney-1.png?v=1778854014"},{"product_id":"giersch-kresse-pesto","title":"Ground Elder and Garden Cress Pesto","description":"\u003ch2\u003esell g'machts Goutweed \u0026amp; Cress Pesto. Fiery-fresh wild herb pesto made with 26 percent wild-harvested goutweed and cress with garlic and chili – cold-stirred in the Allgäu, vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Goutweed \u0026amp; Cress Pesto\u003c\/strong\u003e is a wild herb pesto made from organic olive oil, 26 percent wild-harvested goutweed, white wine vinegar, 6 percent cress, and sunflower seeds, seasoned with rock salt, garlic, chili, and pepper. Katja Will and her team stir it by hand and cold-process it in Weiler in the Allgäu, 110g per jar. No cheese, no nuts, no heat treatment – a vegan pesto in raw food quality with a kick of heat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoutweed \u0026amp; Cress Pesto by sell g'machts\u003c\/strong\u003e is the spicy variety among the Allgäu herb pestos and the one furthest from basil. Most people know goutweed as a stubborn garden weed, but it is actually an ancient wild vegetable. For this pesto, it is wild-harvested and stirred cold with olive oil, sunflower seeds, and white wine vinegar. Cress adds a peppery freshness, while garlic and chili provide the heat. The manufacturer describes it as fiery-fresh and pure freshness in a jar, intended for everyone who likes it a little spicier.\u003c\/p\u003e\n\n\u003ch3\u003eGreen and wild from goutweed, peppery from cress, spicy from chili and garlic\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the pesto smells green, herbaceous, and slightly of garlic. On the palate, the goutweed comes through first, reminiscent of parsley, with a slightly savory, almost carrot-like note. The cress adds a peppery freshness on top, then the garlic and chili make themselves known: a heat that is distinct but remains balanced. The sunflower seeds soften it, the white wine vinegar keeps the pesto fresh, and the olive oil rounds it out.\u003c\/p\u003e\n\n\u003cp\u003eEspecially in summer, it tastes wonderfully fresh according to the manufacturer, and it is recommended for every season. Those who prefer something mild can opt for the \u003ca href=\"\/en\/products\/basilikum-zitronenmelisse-bio-pesto\"\u003eOrganic Basil \u0026amp; Lemon Balm Pesto\u003c\/a\u003e from the same kitchen. Those who want garlic without chili should try the \u003ca href=\"\/en\/products\/bio-wilder-baerlauch-pesto\"\u003eOrganic Wild Garlic Pesto\u003c\/a\u003e, the second wild-harvest variety from Weiler.\u003c\/p\u003e\n\n\u003ch3\u003eFor pasta, on bread, in salads, and scrambled eggs\u003c\/h3\u003e\n\n\u003cp\u003ePasta first. Cook spaghetti, penne, or tagliatelle, fold in two tablespoons of pesto per serving, add a splash of pasta water, only after cooking. This keeps the green color intact. It goes just as well with gnocchi, rice, jacket potatoes, and vegetables; a spoonful in scrambled eggs adds herbs and heat to breakfast.\u003c\/p\u003e\n\n\u003cp\u003eOn a slice of baguette, ciabatta, or whole-grain bread with a small salad on the side, the manufacturer suggests it as a light summer meal. Spread thinly on a pancake or crêpe, rolled up and sliced, it also works well for salads. Once opened, the jar belongs in the refrigerator and should be used within 14 days, according to the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A teaspoon of pesto mixed with two tablespoons of yogurt or cream cheese makes a spicy herb dip for baked potatoes and vegetable sticks, which softens the heat slightly.\u003c\/p\u003e\n\n\u003ch3\u003eWild-harvested in the Allgäu, cold-stirred in Weiler\u003c\/h3\u003e\n\n\u003cp\u003eThe goutweed for this pesto comes from their own wild harvesting, as stated by sell g'machts, and the cress from regional organic farms. Because the goutweed grows in the wild, the manufacturer specifies the organic content of the ingredients at 72 percent. It is processed in the sell g'machts kitchen in Weiler in the Allgäu, by hand and without heat treatment, usually the day after harvesting. \"sell g'macht\" means \"self-made\" in the Allgäu dialect.\u003c\/p\u003e\n\n\u003cp\u003eThe extra virgin organic olive oil and white wine vinegar come from Byodo, the sunflower seeds from Rapunzel in Legau in the Allgäu, and the rock salt from Bickelbacher. The manufactory avoids additives and preservatives; the ingredients alone provide the flavor. The organic control number DE-ÖKO-006 is on the label. Since December 2022, there has been a factory shop directly at the kitchen where you can sample all the varieties.\u003c\/p\u003e\n\n\u003ch3\u003eFor everyone who likes it spicier, and for fans of wild herbs\u003c\/h3\u003e\n\n\u003cp\u003eThe Goutweed \u0026amp; Cress Pesto is the jar for people looking for heat and wild herbs in a pesto. It fits into summer cooking with salad and bread and into Sunday scrambled eggs. You can find all the manufactory's jars on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other pestos from different manufacturers in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. According to the manufacturer, the list of ingredients is free from cheese, nuts, and other mandatory allergens; the seeds are sunflower seeds, and the pesto is vegan. It is not suitable for sensitive palates and children who avoid chili – for that, there is the mild basil variety.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eWild-harvested goutweed, cress, garlic, and chili from the Allgäu, cold-stirred and vegan – the spicy wild herb pesto for pasta, bread, and scrambled eggs.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548311626060,"sku":"043SEL0005","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/giersch-kresse-bio-pesto.png?v=1778855535"},{"product_id":"brennessel-rucola-bio-pesto","title":"Organic Nettle Arugula Pesto","description":"\u003ch2\u003esell g'machts Organic Nettle Arugula Pesto. Savory, tart herb pesto made from nettles, arugula, and dried tomatoes – cold-stirred in the Allgäu, vegan, garlic-free.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts Organic Nettle Arugula Pesto\u003c\/strong\u003e is an herb pesto made from organic olive oil, 11 percent nettles, white wine vinegar, salted dried tomatoes, sunflower seeds, 5 percent arugula, and basil, seasoned with rock salt and pepper. Katja Will and her team stir it by hand and cold in Weiler im Allgäu; 110 g per jar. No cheese, no nuts, no garlic – a vegan pesto with a slightly tart note.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Nettle Arugula Pesto by sell g'machts\u003c\/strong\u003e is the tart, earthy variety among the Allgäu herb pestos. The stinging nettle, which everyone avoids in the garden, is an old wild vegetable in the kitchen with a mild, green flavor. Here, it is stirred cold with olive oil, sunflower seeds, and white wine vinegar and paired with arugula, which brings a peppery heat. Dried tomatoes provide savoriness and umami, while basil adds a familiar herbal note. The producer describes the pesto as savory and tart and notes that the nettle in a duet with arugula comes across as rather mild.\u003c\/p\u003e\n\n\u003ch3\u003eMild and green from the nettles, peppery from the arugula, savory from the tomatoes\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the pesto smells of green herbs and dried tomatoes. On the palate, the nettle comes through first: mild, green, and a little earthy, like young spinach. The arugula counters with its peppery note, while the tomato adds savoriness, salt, and a light sweetness. Basil and black pepper round it off, and the sunflower seeds make it creamy. What remains is the slightly tart note the producer mentions itself.\u003c\/p\u003e\n\n\u003cp\u003eIt is one of the two pestos from Weiler that contain absolutely no garlic. The other is the \u003ca href=\"\/en\/products\/basilikum-zitronenmelisse-bio-pesto\"\u003eOrganic Basil Lemon Balm Pesto\u003c\/a\u003e, which is fresher and more summery, while this jar tastes earthier and more savory. Those who want more pronounced tomato should choose the \u003ca href=\"\/en\/products\/tomate-basilikum-bio-pesto\"\u003eOrganic Tomato Basil Pesto\u003c\/a\u003e, the manufacturer’s pesto rosso. Anyone expecting a classic basil pesto will find a tarter, greener version here.\u003c\/p\u003e\n\n\u003ch3\u003eFor pasta, on bread, with potatoes, and scrambled eggs\u003c\/h3\u003e\n\n\u003cp\u003ePasta first. Cook spaghetti, penne, or tagliatelle, fold in two tablespoons of pesto per serving, add a splash of pasta water, and only do this once the pot is off the stove. This keeps the green color. It also goes perfectly with gnocchi, rice, boiled potatoes, and steamed vegetables. A spoonful in scrambled eggs adds herbs and tomatoes to your breakfast, as the producer suggests.\u003c\/p\u003e\n\n\u003cp\u003eSpread on a slice of baguette, ciabatta, or whole-grain bread with a small side salad, it makes for a light dinner, especially in summer. Spread thinly on a pancake, rolled up, and sliced, it also makes a great addition to a salad. Once opened, the jar belongs in the refrigerator and, according to the producer, should be consumed within 14 days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A tablespoon of pesto over warm unpeeled boiled potatoes, topped with a dollop of quark. Nettles and arugula turn the simplest side dish into a dinner that tastes like spring.\u003c\/p\u003e\n\n\u003ch3\u003eHerbs from three farms and wild harvesting, cold-stirred in Weiler\u003c\/h3\u003e\n\n\u003cp\u003eAccording to sell g'machts, the herbs come from their own wild collection and from regional organic nurseries. These are the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof near Kempten, and the Hechelfurt farm estate near Meckenbeuren. Processing takes place in the sell g'machts kitchen in Weiler im Allgäu, by hand and without heat treatment, usually on the day after harvesting. \"sell g'macht\" means \"handmade\" in the Allgäu dialect, and that is how Katja Will’s team works.\u003c\/p\u003e\n\n\u003cp\u003eThe extra virgin organic olive oil and white wine vinegar come from Byodo, the sunflower seeds from Rapunzel in Legau (Allgäu), and the rock salt from Bickelbacher. The manufactory avoids additives and preservatives; the ingredients alone provide the flavor. The organic control number DE-ÖKO-006 is on the label. Since December 2022, there has been a factory shop directly at the kitchen where you can sample all the varieties.\u003c\/p\u003e\n\n\u003ch3\u003eFor fans of tart herbs and for garlic-free kitchens\u003c\/h3\u003e\n\n\u003cp\u003eThe Organic Nettle Arugula Pesto is the jar for people looking for wild herbs and a tart note in their pesto. And for households that avoid garlic. You can find all the manufacturer's jars on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other pestos from different producers in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. According to the producer, the ingredient list is free of cheese, nuts, and other mandatory allergens; the seeds are sunflower seeds, and the pesto is vegan. It is not suitable for those looking for a sweet, mild pesto – it remains tart and savory.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNettle, arugula, and dried tomatoes from the Allgäu, cold-stirred and vegan – the tart herb pesto for pasta, potatoes, and bread.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548311691596,"sku":"043SEL0006","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/brennessel-rucola-bio-pesto.png?v=1778855536"},{"product_id":"tomate-basilikum-bio-pesto","title":"Organic Tomato Basil Pesto","description":"\u003ch2\u003esell g'machts organic tomato basil pesto. Pesto rosso from the Allgäu region with 18 percent dried tomatoes and fresh basil – spicy and savory, cold-stirred, vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003esell g'machts organic tomato basil pesto\u003c\/strong\u003e is a red pesto made from organic olive oil, 18 percent salted dried tomatoes, 8 percent basil, sunflower seeds, and white wine vinegar, seasoned with pepper and beetroot powder. Katja Will and her team stir it by hand in Weiler in the Allgäu region using a cold process; 110 g per jar. No cheese, no nuts, no garlic – a vegan pesto rosso in raw food quality.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Tomato Basil Pesto by sell g'machts\u003c\/strong\u003e is the pesto rosso from this Allgäu-based producer, as they call it themselves. A red pesto relies on dried tomatoes, which concentrate their sweetness and flavor during the drying process. In Weiler, they are cold-stirred with olive oil, sunflower seeds, and white wine vinegar and combined with fresh basil from local organic market gardens. Beetroot powder enhances the color. The producer describes it as savory and piquant. The slightly sweet tomato meets the spicy fragrance of the basil, and according to the producer, it is a hit with both young and old alike.\u003c\/p\u003e\n\n\u003ch3\u003eSweet and savory notes from the tomato, fresh notes from the basil, mild finish\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening, it smells of dried tomatoes and basil. On the palate, the tomato comes through first with its concentrated, slightly sweet intensity and the salt used for drying. The basil provides a fresh, green contrast. The sunflower seeds give the pesto its creaminess, and the white wine vinegar adds a fine acidity. The color is a deep red.\u003c\/p\u003e\n\n\u003cp\u003eAmong the pestos from Weiler, this is the only red one and one of only two that are garlic-free. The \u003ca href=\"\/en\/products\/brennessel-rucola-bio-pesto\"\u003eorganic nettle arugula pesto\u003c\/a\u003e also contains dried tomatoes but remains green and tart. If you are looking for a robust herb pesto, try the \u003ca href=\"\/en\/products\/allgaeuer-bio-kraeuterpesto\"\u003eAllgäu organic herb pesto\u003c\/a\u003e with arugula and garlic. This jar is the mild, family-friendly variety with tomato.\u003c\/p\u003e\n\n\u003ch3\u003eFor pasta, pizza, sauces, and vegetable medleys\u003c\/h3\u003e\n\n\u003cp\u003ePasta first. Cook spaghetti, penne, or tagliatelle, stir in two tablespoons of pesto per serving, add a splash of pasta water, but only once the pot is off the heat. The producer calls the pesto the ideal companion for pasta, pizza, and more. On pizza dough, it replaces tomato sauce; on focaccia, a thin spread adds tomato and basil flavor.\u003c\/p\u003e\n\n\u003cp\u003eThe producer also suggests using it to refine sauces and vegetable medleys. A spoonful in tomato sauce or a pan with zucchini and bell peppers adds concentrated tomato and herbs. It works as a spread on ciabatta with mozzarella or as a spoonful in scrambled eggs. Once opened, the jar belongs in the refrigerator and, according to the producer, should be consumed within 14 days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix one tablespoon of pesto with two tablespoons of cream cheese and spread the cream into a sandwich with mozzarella and arugula. This is the variety that will be eaten without discussion in any lunchbox.\u003c\/p\u003e\n\n\u003ch3\u003eTomatoes and basil from three farms, cold-stirred in Weiler\u003c\/h3\u003e\n\n\u003cp\u003eBasil and tomatoes are among the crops grown throughout the year by the three partner farms of sell g'machts: the Wetzel vegetable farm in Muthen near Wangen, the Bayrhof farm near Kempten, and the Hechelfurt farm estate near Meckenbeuren. Production takes place in the sell g'machts kitchen in Weiler in the Allgäu region, by hand and without heat treatment, usually the day after harvest. \"sell g'macht\" means \"homemade\" in the Allgäu dialect, and that is how Katja Will’s team operates.\u003c\/p\u003e\n\n\u003cp\u003eThe extra virgin organic olive oil and white wine vinegar come from Byodo, and the sunflower seeds from Rapunzel in Legau, Allgäu. The producer avoids all additives and preservatives; the flavor comes solely from the ingredients. The organic control number DE-ÖKO-006 is on the label. Since December 2022, there has been a factory shop right next to the kitchen where you can sample all the varieties.\u003c\/p\u003e\n\n\u003ch3\u003eFor families, pizza nights, and everyone who likes red pesto\u003c\/h3\u003e\n\n\u003cp\u003eThe organic tomato basil pesto is the jar for families where everyone needs to be satisfied. It is perfect for pizza night, lunchboxes, and bread with mozzarella. You can find all the producer's jars on our \u003ca href=\"\/en\/collections\/hersteller-sell-gmachts\"\u003esell-g'machts page\u003c\/a\u003e, and other pestos from different producers in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. According to the producer, the list of ingredients contains no cheese, nuts, or other mandatory allergens; the seeds used are sunflower seeds, and the pesto is vegan. It is not suitable for those looking for a spicy or garlic-heavy pesto – it remains mild, savory, and tomato-forward.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eDried tomatoes and fresh basil from the Allgäu region, cold-stirred and vegan – the red pesto for pasta, pizza, and the family kitchen.\u003c\/em\u003e\u003c\/p\u003e","brand":"sell g'machts","offers":[{"title":"110 g","offer_id":57548311757132,"sku":"043SEL0007","price":6.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tomate-basilikum-bio-pesto.png?v=1778855537"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-hersteller-sell-gmachts.jpg?v=1790837279","url":"https:\/\/leniundhans.at\/en\/collections\/sell-gmachts.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}