Besto

Besto Enjoy this daily dose of green goodness on any type of meal.

Besto is a nut-free, seed oil free, gluten-free pesto that is a delightful blend of fresh and unconventional ingredients, such as apple c***r vinegar and spinach.

10/07/2026

the galette of your dreams isn’t complete without besto.

10/06/2026

48 HOURS, 3 MARKETS, 4 GIRLS. LETS GO.

this weekend was crazy in the best way. a year ago we were a team of 2... and now we have enough employees to run 8 markets in a single weekend. so grateful for this team that is so committed to making besto the #1 household pesto in america 🌱🤭

10/01/2026

your linguine wants to be besto’d. see full recipe below:

pesto shrimp linguine nests 🍤🌱

serves: 4 guests
cook time: 20 minutes

ingredients:
- 1 lb linguine
- 1 cup besto (about one jar)
- 1 lb jumbo shrimp, peeled + deveined, tails on
- 2 tbsp olive oil or butter
- salt, pepper, 1 tsp smoked paprika + 1 tsp garlic powder
- microgreens for garnish
- lemon + parm to finish (optional)

directions:
1. cook your linguine in salty water until al dente. save 1/2 cup of pasta water before you drain.
2. pat the shrimp dry, then season with salt, pepper, paprika + garlic powder.
3. heat oil in a large pan over medium-high and sear the shrimp 1–2 min per side until golden + a little charred. work in two batches so you don’t crowd the pan.
4. toss the warm linguine with besto and a splash of pasta water until it’s glossy and every strand is coated.
grab tongs, twirl the pasta into little nests and divide between four bowls.
5. top with the shrimp, a pinch of microgreens, a squeeze of lemon + parm if you’re feeling fancy.

09/30/2026

peer pressure but make it pesto 🍃

can’t believe year two is almost done... you don’t even know what’s in store for year three. 🤭 🌱
09/28/2026

can’t believe year two is almost done... you don’t even know what’s in store for year three. 🤭 🌱

isabela grutman bought besto at the farmer’s market last saturday... did you? 👀
09/23/2026

isabela grutman bought besto at the farmer’s market last saturday... did you? 👀

two years ago, the biggest challenge was convincing people to try besto. now, it’s making sure we can keep enough of it ...
09/21/2026

two years ago, the biggest challenge was convincing people to try besto. now, it’s making sure we can keep enough of it in stock.

growth looks exciting from the outside, but behind every new retailer, order, and opportunity are some very unsexy spreadsheets, inventory forecasts, pallet builds, cold-chain logistics, and a whole lot of learning as we go.

we’re building the systems, growing the team, and learning how to let go of doing everything ourselves- all so we can keep bringing you the pesto you love and eventually add even more to the besto lineup 🌱

09/18/2026

your sourdough needs pesto. see full recipe below!

sourdough pesto loaf

ingredients:
500g unbleached flour
350g filtered water
110g active starter
10g salt
~3 tbsp besto

prep:

1. autolyse: combine flour and water in a large bowl. cover and let sit for 1 hour.
2. add in starter and salt. pinch and fold to fully incorporate. cover and let sit for 10 minutes.
3. stretch and fold dough for 10 minutes. let sit for 1 hour.
4. coil fold every hour. dough is ready when it’s domed, jiggly, and roughly 50% larger, usually 4-6 hours total depending on kitchen temp.
5. dump dough onto a lightly floured surface, gently stretch into rectangle shape, add besto, leaving a 1-inch border. fold in sides, add a bit more besto, then roll.
6. place seam-side up in a well-floured banneton, cover, and refrigerate overnight.

bake:
7. preheat oven with dutch oven inside at 500°.
8. place loaf (seam side down) on parchment paper or silicone bread sling, score, and place in dutch oven, lid on, in the oven for 25 minutes.
9. lower temp to 450°, take off lid, leave in oven for another 20-30 minutes, depending on how crunchy you like your crust.
10. transfer to a wire rack and let cool completely. serve with butter and flaky salt, slice for a sandwich, or pair with eggs. enjoy!

swipe to find besto in the wild- and comment where you want to see us next! 👀
09/17/2026

swipe to find besto in the wild- and comment where you want to see us next! 👀

09/16/2026

your spaghetti squash doesn’t need red sauce. it needs besto. see full recipe below!

pesto summer spaghetti squash boats
servings: 2 boats (serves 2 as a main, 4 as a side)
prep time: 10 min
cook time: 45 min

ingredients:
- 1 medium spaghetti squash (about 2–3 lbs)
- 2 tbsp olive oil
- 1 lb ground chicken or turkey
- 1 jar besto pesto
- 1 cup shredded mozzarella (plus more for topping)
- ¼ cup grated parmesan
- 2 cloves garlic, minced
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper

directions:
1. roast the squash: heat oven to 400°f. halve the squash lengthwise and scoop out the seeds. rub the cut sides with 1 tbsp olive oil and a pinch of salt, place cut-side down on a lined baking sheet, and roast 35–40 minutes, until the flesh pulls apart easily into strands with a fork.
2. cook the protein: while the squash roasts, warm the remaining 1 tbsp olive oil in a skillet over medium heat. add the garlic, then the ground chicken. cook 6–8 minutes, breaking it up, until browned and cooked through. season with salt and pepper. stir in about half the jar of besto and take it off the heat.
3. scrape and mix: when the squash is cool enough to handle, flip the halves over and scrape the flesh into strands, leaving the shells intact to use as boats. fold the strands right into the skillet with the pesto-chicken mixture, along with the mozzarella and parmesan. toss to coat.
4. fill and bake: pile the mixture back into the two squash shells. top with a little extra shredded mozzarella. return to the oven (or broil on low) for 8–10 minutes, until the cheese is melted and golden on top.
5. finish with besto: spoon a fresh dollop of besto over each boat, spreading it lightly.

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East Village, Manhattan, NY
10002, 10003, 10009, 10012

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