Pesto

Bargain_Rzl

I'm a big fan of pesto both as a stir-in sauce and as an ingredient. I've noticed however that the majority of commercially available brands are made primarily with sunflower oil instead of olive oil, even some of the big "Italian" brands like Sacla, Bertolli and Buitoni. I do think the olive-oil-based products taste a lot better.

What do people consider is the best value olive-oil-based pesto? I like Filippo Berio (in a jar), and Sainsbury's own brand fresh stuff out of the fridge.

Any other recommendations? Thanks.

sarah1972

I also love pesto and in my opinion there is only one and thats homemade.

ingredients

• ½ a clove of garlic, chopped
• sea salt and freshly ground black pepper
• 3 good handfuls of fresh basil, leaves picked and chopped
• a handful of pine nuts, very lightly toasted
• a good handful of freshly grated Parmesan cheese
• extra virgin olive oil
optional
• a small squeeze of lemon juice

Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Add a bit more garlic if you like, but I usually stick to ½ a clove. Add the pine nuts to the mixture and pound again. Turn out into a bowl and add half the Parmesan. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency.

Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.