Pesto

[Anonymous]

Are there any good store bought pesto sauces out there? ( I know pesto is easy to make but my food processor decided to break today so making it is out until I replace it).

Thanks for any ideas!

[Anonymous]

The stuff from Costco is pretty good.

[Anonymous]

I would say next to homemade pesto the next best option is fresh made pesto, like from the deli case at Whole Foods

[Anonymous]

No store bought recommendations, but if you have a good blender, I think there's a way to use that if you still want to try making it.

[Anonymous]

Try Cava Mezze from Whole Foods or Yes! Organic - so good!

[Anonymous]

I think pesto is one of those things that is not worth having unless it is fresh. It's like making a tomato, basil salad with winter grocery store tomatoes. I would just eat something else.

[Anonymous]

Anonymous wrote:I think pesto is one of those things that is not worth having unless it is fresh. It's like making a tomato, basil salad with winter grocery store tomatoes. I would just eat something else.

I disagree. All summer I make HUGE batches of pesto and store much of it in the freezer and even the thawed stuff is great. I frankly don't see why people even buy it when it is so easy to make and freeze...Basil is so easy to grow around here.

Maybe it is the recipe I use, it is amazing if you use high end OVO and Parmesean:

http://www.foodnetwork.com/recipes/ina-garten/pesto-recipe2/index.html

[Anonymous]

TJ's

[Anonymous]

Anonymous wrote:

Anonymous wrote:I think pesto is one of those things that is not worth having unless it is fresh. It's like making a tomato, basil salad with winter grocery store tomatoes. I would just eat something else.

I disagree. All summer I make HUGE batches of pesto and store much of it in the freezer and even the thawed stuff is great. I frankly don't see why people even buy it when it is so easy to make and freeze...Basil is so easy to grow around here.

Maybe it is the recipe I use, it is amazing if you use high end OVO and Parmesean:

http://www.foodnetwork.com/recipes/ina-garten/pesto-recipe2/index.html

Agreed, it freezes very well, especially if you add some parchment or wax paper to cover the top before putting on the lid. I use canning or similar glass jars instead of plastic as I find that keeps it fresher. I haven't tried the ice cube tray method, but if I did I would wrap them with plastic wrap before putting in a freezer bag. Some people freeze pesto without the cheese and add that before serving. I just stir in little squeeze of fresh lemon after thawing to brighten up the flavors a bit.