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Seggiano's bestselling raw, unpasteurised vegan pesto made with fresh DOP Genovese basil, extra virgin olive oil, and creamy cashews, delicious through pasta, in dips, or on sandwiches. Because it is raw and unpasteurised, the delicate flavour and bright, pungent aroma of truly fresh basil are preserved, while creamy cashew nuts provide a lush, silky texture in place of cheese.
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Seggiano Raw Basil Pesto is a ready-to-use pasta sauce, available at Saporia. Seggiano's Raw Basil Pesto is the brand's bestselling product, a vibrant, entirely vegan pesto made from fresh DOP Genovese basil grown to organic standards in Italy and blended with quality extra virgin olive oil. It is part of our pasta sauces collection, chosen for quality and flavour.
A jar of genuinely good pasta sauce is a weeknight lifesaver, and Seggiano Raw Basil Pesto is made the proper way, with ripe tomatoes and carefully balanced seasoning. The flavour tastes slow-cooked and homemade, without you having to stand over the stove for hours. Because it is raw and unpasteurised, the delicate flavour and bright, pungent aroma of truly fresh basil are preserved, while creamy cashew nuts provide a lush, silky texture in place of cheese. The result is a pesto with a living, fresh-basil intensity that sets it apart from conventional pasteurised sauces. It is suitable for vegans, gluten free and certified organic, making it an easy choice for a wide range of diets.
Raw Basil Pesto is ready when you are: heat, stir and serve over our vegan cheeses for dinner in minutes. Try it spooned over roasted vegetables, layered into lasagne or used as a rich dipping sauce. Produced in Piemonte using only the tender top leaves of the basil, hand-harvested and processed within hours to lock in their fragrance, this pesto reflects Seggiano's uncompromising standards. The brand, founded in 1985 by Peri Eagleton and David Harrison, uses genuine extra virgin olive oil rather than cheap seed oils, and because there is no cheese, everyone can enjoy it.
Seggiano is one of the carefully selected brands in the Saporia range, chosen for its commitment to quality, flavour and honest ingredients. Whether you are discovering Seggiano for the first time or stocking up on a firm favourite, Raw Basil Pesto is a brilliant example of what the brand does best.
Love Raw Basil Pesto? Explore more at Saporia, including Seggiano Organic Aged Balsamic Vinegar of Modena, Seggiano Rosemary Mini Tongue Flatbreads, or browse the full pasta sauces collection for even more inspiration.
Seggiano Raw Basil Pesto is a ready-to-use pasta sauce. Seggiano's Raw Basil Pesto is the brand's bestselling product, a vibrant, entirely vegan pesto made from fresh DOP Genovese basil grown to organic standards in Italy and blended with quality extra virgin olive oil.
Yes, Seggiano Raw Basil Pesto is made without any animal-derived ingredients, making it suitable for vegans and anyone following a plant-based or dairy-free diet. As recipes can occasionally change, we always recommend a quick check of the label.
Yes, Seggiano Raw Basil Pesto is gluten free, making it suitable for anyone avoiding gluten. Always check the label for the most up-to-date allergen information.
Store Raw Basil Pesto according to the guidance on the pack. Most store-cupboard products keep best in a cool, dry place away from direct sunlight, with chilled items kept refrigerated.
Seggiano Raw Basil Pesto contains the following allergens, highlighted in the ingredients list: Cashew, Dop, Nuts. Always read the label carefully if you have any allergies or intolerances.
Once opened, keep the jar refrigerated and use within a few days. Always check the label for the specific guidance for this product.
Definitely. Seggiano Raw Basil Pesto works brilliantly as a pizza base, spooned into bakes and lasagnes, simmered with beans or vegetables, or served as a rich dipping sauce.
Simply heat the sauce gently in a pan and toss with freshly cooked pasta, adding a splash of pasta water to help everything combine. One jar typically serves two to three people generously.
Yes, pasta sauces generally freeze very well. Portion into suitable containers, cool completely and freeze for up to three months. Defrost thoroughly and reheat until piping hot.
Chunkier sauces cling beautifully to shapes like penne, fusilli and rigatoni, while smoother sauces suit long pasta such as spaghetti and linguine. Either way, a splash of pasta water helps the sauce coat every strand.
