Pesto Buyer's Guide: Choosing Jars to Elevate Your Pasta

Short on time for weeknight cooking? A pesto pasta dish is the promise of a delicious and comforting meal, ready in minutes. With its freshness and simplicity, this iconic sauce transforms the most basic dinner into a mini-getaway to Italy. The only problem: faced with the jungle of options in the supermarket, choosing the right jar can be a real headache.

Our mission? To help you see things more clearly. In this guide, we break down the labels and recipes to help you choose the jarred pesto sauce that will delight your taste buds, based on concrete criteria, far from marketing jargon.

How to Choose the Best Jarred Pesto

Before unveiling our top picks, let's review the key points to check to make the right choice in the aisle.

1. Decode the Ingredient List

The composition is the first indicator of quality. For a basil pesto worthy of the name, certain ingredients are essential.

• Basil Content: This is the soul of the pesto. A high percentage (generally above 30%) is a sign of freshness and intensity.
• The Oil: Traditionally, pesto alla genovese is made with extra virgin olive oil. However, many brands opt for sunflower oil, which is more neutral in taste. It's all a matter of preference.
• Cheeses and Nuts: A classic Italian pesto includes hard cheeses like Grana Padano PDO or Pecorino Romano PDO, as well as pine nuts. For a more accessible price point and a creamier texture, some recipes substitute them with cashew nuts.

2. Classic Pesto or a Creative Twist?

The world of pesto isn't limited to the Genovese recipe.

• Pesto alla Genovese: The benchmark for purists. A perfect balance of fresh basil, garlic, pine nuts, salty cheese, and olive oil.
• Spicy Pesto: For those who like a bit of heat, some versions are spiced up with chilli. They add a pleasant kick that pairs wonderfully with the freshness of the basil.
• Other Variations: You can also find excellent pestos made with rocket (pesto di rucola) or sun-dried tomatoes (pesto rosso), which open up new culinary horizons.

3. Size and Storage: Best Practices

Most pestos are sold in glass jars of about 190g, the perfect amount for a pasta dish for four. Once the jar is opened, it's straight to the refrigerator! The pro tip to extend its shelf life and preserve its beautiful green colour? Cover the surface with a drizzle of olive oil before closing it.

Our Recommended Pesto Selections

After analysing the market, here are three pasta sauces that stand out from the crowd, each with its own strong character.

Brilla Basil & Chilli Spicy Pesto Sauce 195g

Why It Stands Out: From Brilla (a Barilla group brand), this version shakes things up by adding a touch of chilli. An excellent option to liven up a pasta dish with a bolder flavour, without overpowering the taste of the basil.

Key Strengths:

• A creative recipe that combines the freshness of basil with the heat of chilli.
• A well-mastered balance with 32% basil and 4% chilli.
• A creamy texture thanks to the cashew nuts.
• Versatile: perfect on pasta, but also on grilled meats or as a dip for an appetiser.

Who Is It For? For palates seeking a kick, who find traditional pesto a bit too tame. It's the ideal choice to spice up (literally!) your everyday recipes.

RUMMO Pesto alla Genovese Sauce 190g

Why It Stands Out: The Rummo brand, famous for its exceptional pasta, offers a pesto alla genovese that is faithful to Italian tradition. The use of PDO (Protected Designation of Origin) cheeses is a guarantee of authenticity and flavour.

Key Strengths:

• An authentic recipe with 32% basil.
• A rich and distinctive cheesy taste thanks to Grana Padano PDO (5%) and Pecorino Romano PDO (4.5%).
• The presence of pine nuts, as required by the Ligurian recipe.
• A balanced texture that perfectly coats pasta or gnocchi.

Who Is It For? For purists and lovers of Italian cuisine in search of the true taste of Italian pesto. A safe bet to accompany quality pasta and treat yourself to a one-way ticket to Italy.

SACLA Pesto alla Genovese Sauce 190g

Why It Stands Out:Sacla pesto is a supermarket staple, and for good reason. Its strength? A record-high basil content, which gives it an incomparably fresh, herbaceous aroma, very close to homemade.

Key Strengths:

• An unbeatable concentration of 47% basil for a powerful herbal taste.
• The use of traditional Grana Padano PDO and Pecorino Romano cheeses.
• A tried-and-true recipe, acclaimed for its freshness.
• Ideal as a pasta sauce, but also on bruschetta or to enhance a simple tomato and mozzarella salad.

Who Is It For? For those for whom the taste of basil is the top priority. If you love its fresh and intense flavour to burst in your mouth, this pesto is for you.

Craving Other Sauces?

If you haven't found what you're looking for in this selection or if you're curious to discover other flavours for your dishes, our sauce aisle is waiting for you.

? Discover our entire collection of pasta and noodle sauces

Frequently Asked Questions About Pesto

How to Use Jarred Pesto?

Pesto is a ready-to-use sauce that should never be heated in a pan: intense heat would ruin the fresh taste of the basil. The best method is to take the desired amount and mix it directly into hot, drained pasta. For an even creamier sauce, thin it with one or two tablespoons of the pasta cooking water.

What's the Difference Between Pesto alla Genovese and Basil Pesto?

The term Pesto alla Genovese refers to the traditional recipe from Genoa, in Liguria, which follows a specific set of rules. It consists of seven ingredients: Genovese Basil PDO, extra virgin olive oil, pine nuts, Parmigiano Reggiano (or Grana Padano), Pecorino, garlic, and salt. A more generic "basil pesto" may use alternative ingredients (cashew nuts, sunflower oil, etc.), which alters its taste and texture.

How Long Does an Open Jar of Pesto Last?

Once opened, a jar of pesto should be stored in the refrigerator. The shelf life varies by brand (from a few days to two weeks), so always refer to the label. To maximise its freshness, remember to cover the surface with a thin layer of olive oil before putting it back in the fridge.