Changing Perceptions of Food

A New York City entrepreneur aims to reshape how Americans view their food storage, particularly what belongs in the refrigerator versus the pantry.

“We’re proud that Besto is perishable,” Kaureen Randhawa, the founder of the nut-free pesto brand launched in summer 2024, explained. She expressed concerns about food practices, noting that “the situation is getting worse.” According to Randhawa, this fresh-ingredient product needs refrigeration, highlighting that food is meant to spoil: “It’s good for food to go bad. Food is fresh. It’s supposed to go bad.” She reflected on her own experiences, mentioning the challenges posed by natural disasters: “There’s no way that’s going to last while we’ve had three hurricanes in my pantry.”

Randhawa’s journey to creating Besto began in her childhood, driven by necessity. After being diagnosed with a severe nut allergy as a toddler in Florida, she often missed out on foods others enjoyed.

“It’s an allergy I never got over,” she remarked, recalling how pesto, typically made with pine nuts, was off-limits unless her mother made it from scratch. This homemade adaptation would later inspire her business.

“My mother is a great cook,” she said, sharing fond memories of her mom crafting nut-free pesto for her.

While attending the University of Florida, Randhawa began to experiment with the recipe, introducing healthier ingredients such as apple cider vinegar and spinach. This resulted in “a healthy green sauce that tastes like pesto,” she described.

After graduating and moving to New York for a job at Estée Lauder, Randhawa continued her pesto-making routine. One day, a friend’s husband—working in the Miami food industry—tried her homemade version during a visit. He told her, “I think you’re on to something,” which sparked more serious thoughts about her idea.

From a modest 506 square-foot apartment, Randhawa began fulfilling orders herself. She sourced ingredients locally and distributed bottles in Manhattan parks during her lunch breaks. What started as a small operation has since evolved; today, Besto is available nationwide and stocked in about 60 stores across 17 states, attracting both allergy-minded consumers and health enthusiasts.

Randhawa believes this rapid growth reflects a larger trend among Americans who are becoming more ingredient-conscious. “Now when consumers pick up a simple product like ketchup or mayonnaise, we read the label to see all the junk that’s in it,” she observed. This awareness aligns with a growing push for cleaner, less processed foods. Randhawa pointed out that while there are many shelf-stable pestos available, they don’t measure up in freshness: “But those pestos are not the pesto I was thinking of buying. It doesn’t taste fresh.”

Initially designed to cater to those with nut allergies, Randhawa emphasizes that Besto is simply delicious pesto at its core. “If it tastes good, everyone will want to eat it,” she added, reflecting on her journey and the vision behind her brand.