Pesto (by )

I like Pesto sauce with pasta, and so does Sarah - as long as it's freshly made pesto, as encountered in restaurants. I'll tolerate pesto sauce from a jar, which she won't, but I still vastly prefer the fresh stuff.

One day I'll set up the resources needed to make it, but in the meantime, today we found a way of reviving jar pesto... we were having gnocci with sun-dried tomato pesto, but were both craving garlic, so I decided to liven the pesto up by pouring a bit of oil into a pan and frying a crushed garlic clove, then adding the pesto, then the gnocci.

The result was YUMMY. Not in the way that freshly made pesto is, but in a different way; the garlic somehow took the bitter edge off of the pesto's taste, and made it lovely instead.

I plan to experiment with doing this to other types of pesto and seeing what the result's like - but I'd still like to make my own fresh pesto sauce one day.


  • By Ben, Wed 24th Jan 2007 @ 8:27 am

    Have you tried pesto in jars made by SACLA? It's actually quite nice, not quite freshly made but nothing like the nasty bitter horridness of other pestos.

  • By Charlee, Wed 24th Jan 2007 @ 10:04 am

    I have to say I agree with Sacla, it is pretty good. But it's not toooo hard to make homemade pesto, you have a food processor right?

  • By Ben, Wed 24th Jan 2007 @ 12:14 pm

    The biggest problem with home production is getting vast quantities of basil.

  • By Charlee, Thu 25th Jan 2007 @ 9:58 am

    I must say, although my Basil plants keep going, they never quite produce a yield great enough for homemade pesto, BUT, tesco do bunches of the stuff, as do sainsburys, and that'll do ya nicely.

  • By Ella Gale, Thu 1st Feb 2007 @ 12:23 pm

    How do you male home-made pesto?

    (I like the stuff in jars, I end up putting loads on pasta with bacon mmmmmmm)

  • By Ella Gale, Thu 1st Feb 2007 @ 12:24 pm

    Um, I can't type, 'male' was supposed to be make!

  • By alaric, Thu 1st Feb 2007 @ 1:27 pm

    Wikipedia is a good source of recipies - see

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