HerbCo Hints

Lemon Thyme

Are you a thyme aficionado?  Try Lemon Thyme in your dishes for a citrusy punch.

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HerbCo Small Batch Classic Basil Pesto

  • 1 .66 oz. bag HerbCo fresh basil leaves, washed and patted dry
  • ¼ cup Romano or pecorino cheese, grated
  • ¼ cup pine nuts
  • ⅛ - ¼ cup extra virgin olive oil
  • 1 large clove fresh garlic, to taste


1. Using blender or food processor, add cheese and pine nuts. Blend for a few seconds. Drizzle in olive oil, blending until desired consistency is reached.

2. Add garlic and basil, allowing each ingredient to blend smoothly with preceding ones. Let stand for one hour.

3. Refrigerate or freeze pesto. For ready-to-use portions, freeze pesto in ice cube trays, then add to your favorite red sauce.

Makes approx. ⅓ cup

Our Farms - Overview

  • HerbCo +

    As stewards of the land we farm, HerbCo uses only natural ingredients to enhance the soil and control pests.  It’s what is best for the land, our crops and you, the consumer.  The growing demand for organics will continue to challenge our company to advocate the preservation of certified organic land and promote the healthy harvest it produces.  To that end, in 2007 HerbCo purchased a 160 acre certified organic farm next door to our original 40 acre spread.  All told, our Duvall farms will harvest close to one million pounds of organic herbs in 2014!  When you add to that a total of three living basil greenhouses now under full production, there can be no denying the power and popularity of cooking with organic fresh herbs in the Pacific Northwest. 

  • HerbCo - Texas +

    With over 50 acres of farmland and over 325,000 square feet of greenhouse space, we control growing operations from seedlings to harvesting to packing to shipping.  Our sunny Texas climate is ideal for growing a host of herb varieties including arugula, basil, cilantro, mint, oregano, sage, and thyme.  Additionally, our farm is certified organic by the Texas Department of Agriculture.  With a state of the art packing and cooling facility, you can be assured of consistent quality and year round supply.
  • Michigan Fine Herbs +

    Michigan Fine Herbs is partnered with Tuinstra Greenhouse, family-owned and operated by the Tuinstra family for over two generations. Vince Tuinstra, the current owner and grower, has over 30 years of bedding plant experience. Vince has leveraged his considerable knowledge of bedding plants into the growing and cultivation of organic culinary herbs with both inside- and outside growing. Tuinstra Greenhouse has over two acres of climate controlled growing area. This includes a hydroponic facility that produces Living Basil and a variety of lettuces.

  • Rocky Mountain Herbs +

    We’re proud to announce a contract growing arrangement with Isabelle Farm, of Lafayette, CO.  This family-run, Certified Organic farm covers over 70 acres, and is one of the area’s premier growers of over 80 varieties of produce. In addition to being passionate growers, they sell produce through their on-farm Farm Stand; through their CSA Farm Share Program, and to selected restaurants and retailers.  We received our first harvest of beautiful dill in late May and can’t wait for more!

  • Waianae Hawaii +

    Founded by ex-physics professor Dan Dong in 1995, Harvest Farms grows over a dozen varieties of culinary herbs.  Together with his wife Barbara and a crew of 12, Dan’s 30 acre farm grows a wide selection of herbs, including basil, mint, oregano, rosemary, and thyme. Of these 30 acres, twelve are farmed organically, with organic certification by the Washington State Department of Agriculture.   Hawaii’s incredibly rich soil and balmy climate produce a staggering supply of gorgeous herbs year ‘round.  Herbs are harvested in the morning, cooled in the afternoon and evening, and ship overnight to HerbCo facilities across the U.S. the next day.

  • Coachella Farm +

    Coachella Arugula

    A successful 2011 with 40 acres under cultivation led to a 20 acres expansion in 2012, and another 20 acre addition in 2013.  Our 80 acre farm now harvests a selection of 15 different varieties, including basil, chives, dill, marjoram, mint, oregano, rosemary, sage, tarragon and thyme.

  • Sweetwater Growers +

    Sweetwater Grower’s humble beginnings started in 2003, when the Dault family began growing micro greens and hydroponic basil in a 3,000 square feet greenhouse in Canton, GA.  They must have been doing something right: by 2009, Sweetwater had tripled the size of their original Canton greenhouse, and partnered with another grower in Bowersville, GA.  The 15,000 square foot greenhouse at this location was the genesis of their potted herb program, which proved to be wildly successful.  Two years later, the Dault family acquired their partner, and doubled the size of the Bowersville greenhouse.  With sales still on fire, the Daults built a state of the art ebb and flow rolling rack stem for their potted herb program in 2013. 

  • Taylor's Farm +

    HerbCo Phoenix is honored to partner with Taylor’s Garden, one of America’s oldest Certified Organic herb farms.  In business since 1947, this family-owned farm produces outstanding quality culinary herbs year-round in Congress, Arizona.  Among the many varieties grown are bay leaf, chives, dill, marjoram, mint, oregano, tarragon and thyme.
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