In my last Blind Pesto Taste Test, I quickly realized that eating pesto straight from the jar was not a pleasant experience. Scoring the flavours was tricky, and honestly, no one really eats pesto on its own, right? So this time, it’s a Pesto Taste Test with Pasta to find out which supermarket pesto is worth spending your money on.
I have to admit, I felt a bit sorry about the verdict I gave Jamie Oliver’s Green Pesto last time. (If you’ve been following for a while you know I like him) His pesto had the best ingredients of all the ones we tested, but I really didn’t like the taste. To give it another shot (and be fair to all the basil pesto), I cooked up some fusilli pasta and mixed each one with three teaspoons of pesto and a splash of pasta water to see how they might taste when combined with other ingredients.
💯 Follow this link to read the article about supermarket pesto: https://www.vincenzosplate.com/pesto-taste-test/
#pesto #basil #vincenzosplate
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to BEST Store Bought PESTO Taste Test
1:01 Coles Supermarket
2:09 Leggo’s
3:55 Jamie Oliver’s Pesto
6:54 Sacla
9:28 Barilla
11:17 La Molisana
13:50 Cucina Matese
15:49 The winner of the Pesto Taste Test
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
40 Comments
So this is part two of the pesto adventure?
And sorry for Ac Milan in the champions league. But thanks for the 35 million for Gimenez
👍
My mother-in-law used to make a delicious pesto in crazy quantities! The extra she put in the freezer in the ice cube tray for the winter. When she wanted to use the pesto in the winter she took the cubes in the quantities she needed. Her pesto was really delicious
Where is Mutti?((
Be careful with the pan on the countertop, I have put a stain on mine from heat and water. 🙂
I took today cheap pesto, parmesan, fish sauce…a dream and taste explosion. I eat it from a tupper and shake it so pasta can absorbe all.
Hey Vincenzo?
A video I strongly recommend you react to: “man eats hamburger helper for 24 hours” by Timmys Takeout
I didn’t know what hamburger helper was until today.
But I warn you….you will be in for a surprise
Homemade pesto is 10/10
We expected a pesto from Vincenzo in the list 🙂
add some preimum extra virgin olive oil and fresh basil will help it out…
Love making pesto with my mortar and pestle. Unfortunately basil and pine nuts are crazy expensive here
If we have neither two, which of the pesto will be the best.
Hi Vincenzo – Happy Valentine’s Day!!! Pesto is my favorite pasta sauce of all time!!!!! I always make my pesto from scratch and use fusilli!!!!
HI. I was just wondering whether the ScalaFREE FROM Basil Pesto (from Woolies and Coles) is as good as the original
By far the best quality pesto you can find in Supermarkets is the brand LeGrand. Its refrigerated and comes with multiple flavor (classic, herbs, dried tomato, etx)
I used to buy Sacla Classico but now I’ll make my own because finally I have grown my own basil.
Cucina Matese make good pasta.
your shirt…. NO!!!!! Your shirt stained with bad Pesto sauce!!! if it high score, i still let it go, but the one that stained it is bad pesto. *OCD sound effect.
Crazy expensive here. Thank heaven I have lots of basil in my small garden. What I need is the correct proportion of the ingredients. Please help. Thank you
I love the Coles pesto. I use both the basil and the sundried tomato varieties. Yummy
Vincé, ti si vuole bene, ma il pesto scaldato in padella è un crimine penale per il quale rischi il linciaggio in liguria, poi il fatto che di quelli probabilmente nessuno si avvicini a quello che è il vero pesto e che quindi anche senza scaldarlo non sia già granché è un altro conto
I have one question (keep in mind that I am not Italian, and am only learning about the traditions). I have heard that the way they make pesto in Liguria, where it’s from, is with a mortar and pestle, not a processor or blender. If this is the case, is it not better to have chunks of the ingredients, because it hews to the older tradition? (The smooth, creamy pesto can only come from a blender or processor, which is a more modern, commercial method which wasn’t traditionally available.) If not, why is the modern method better, even if it won’t as readily remind Ligurians of their nonna’s way?
No blindfold, no party 🎉 even Dave should have the blindfold on….
The intro alone is reason enough to watch this 😂 More of the same please. Allora si mangia!
Thanks for this BTW cant wait to make your recipes soon for me
In Hungary there’s not a lot of choice (at least not in supermarkets). I see Barilla and Bertolli, Fillippo Berio and maybe some own branded one. From those first I liked Bertolli the most, but it’s not that basil heavy rather creamy. I did find though that the DM (Drogerie Markt) bio pesto is quite good and that has the most authentic ingredients because basically almost all other pesto is made with sunflower oil instead of olive oil.
Just for you, chef https://www.youtube.com/watch?v=qBjLW5_dGAM
Attention au gâchis…
Hey Vincenzo. I have a problem and i need help . What the f is going on? When i try to make cacio pepe, i always have this cheese strings. First it went well, but the last times always strings, cold pan, hot pan, more cheese, less cheese nothing works anymore. Wtf is going on🤯🤯
Love pesto.. Now to learn how to make a good one!
Anyone subscribed to your channel is probably not buying jarred pesto. It wouldn’t even occur to me as an option.
I started this video thinking yeah all store bought pestos are the same. But Holy I had no idea how much of a difference there was. That sacal pesto reacted completely different to that pasta. That's incredible.
I enjoy the concepts of videos that look at store bought items and which one is the best. With most things though, like pesto…. I havecro make mine myself. There is just no comparison. The freshness and lightness of the fresh basil. The flavor of the cheese that I find lacking I store bought.. Am I a pesto snob? 😳😳
Oh, I really hated this video! As a genovese guy just see you warming up those “pestos” was enough for me. You never warm up pesto on a pan or you just destroy its delicate basil flavor. But that’s not pesto. It’s some oregan mint basil flavored sauce.
I agree homemade is my first choice and in a pinch I use the Kirkland Pesto from Costco imported from Italy.
Canadian 🇨🇦 here ? Favuzzi is the only store-bought pesto that I use!
Eataly NYC also sells it
One convinced that few pesto will be good if you start by sauteeing the pesto in a pan.
I understand that you’re trying to heat it to make it palatable, but it shouldn’t be sizzling.
Problem here: we all live in different countries, so the ones you show are not the ones I can buy.
Taste Buster or Taste 'Basta'?
I buy classico brand pesto its pretty good. Even Barilla pesto isn't good wow
The brand supermarkets sell here in Sweden is Zeta (by Fernando di Luca, allegedly an Italian who moved to Sweden in the early 60's) and they seem to have conquered the market completely. The quality is ok, generally speaking, but a few more brands to choose between wouldn't hurt. One can always track a special store down and see what they can offer but maybe it will change soon as more and more people seem to like la cucina Italiana here.