Basil Chardonnay Pesto made with Berkshire Chardonnay with Lemon & Rosemary Wine Jelly

Basil Chardonnay Pesto

In this tantalizing recipe, we take the classic basil pesto sauce and infuse it with a surprising twist: Berkshire Chardonnay with Lemon & Rosemary Wine Jelly.

Picture vibrant green basil leaves, whirling together with toasty pine nuts, creamy Parmesan cheese, and pungent garlic. Next add the Berkshire Chardonnay with Lemon & Rosemary Wine Jelly - a perfect blend of Chardonnay, lemon, and rosemary, with a hint of citrusy brightness.



  • In a food processor or blender, combine the basil leaves, pine nuts, Parmesan cheese, and minced garlic. Pulse until roughly chopped.
  • With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth paste. Scrape down the sides of the processor bowl as needed.
  • Add the Berkshire Chardonnay with Lemon & Rosemary Wine Jelly to the pesto mixture and pulse a few more times to combine. The wine jelly will add a subtle sweetness and hint of citrus and rosemary to the sauce.
  • Taste the pesto and season with salt and pepper according to your preference. Adjust the consistency by adding more olive oil if desired.
  • Transfer the pesto sauce to a jar or airtight container. If not using immediately, cover the surface of the pesto with a thin layer of olive oil to prevent oxidation.
  • The basil pesto sauce is now ready to use! It can be tossed with cooked pasta, spread on sandwiches, used as a marinade, or as a dip for bread and vegetables. Enjoy!

Toss with al dente pasta, spread on crusty bread, or use it to elevate grilled vegetables, all types of fish, and chicken. This pesto transcends the ordinary, inviting you to savor each bite with awe and appreciation.

Note: The Berkshire Chardonnay with Lemon & Rosemary Wine Jelly adds a unique flavor profile to the traditional basil pesto sauce. If you prefer a stronger wine jelly flavor, you can adjust the amount according to your taste.

Explore all Berkshire Wine Jelly varietals here…

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