Where Is Pesto in the Grocery Store? A Comprehensive Guide
Pesto, that vibrant green sauce of basil, pine nuts, garlic, Parmesan, and olive oil, is typically found in the refrigerated section near other fresh sauces and dips, or on the pasta aisle, often alongside other Italian ingredients.
Pesto, with its rich history and versatile flavor profile, has become a staple in many kitchens. Finding it in the grocery store, however, can sometimes feel like a treasure hunt. This article delves into the common locations for pesto, explains the variations you might encounter, and offers tips for choosing the best jar for your culinary needs.
A Brief History of Pesto
Pesto’s origins trace back to Genoa, Italy, where pesto alla Genovese was born. This classic recipe, using Genovese basil, remains the gold standard. Its intense flavor has made it a global sensation, leading to numerous variations and interpretations. Understanding its roots helps appreciate the authenticity you might seek in a store-bought jar.
Decoding Pesto Variations
While classic Genovese pesto reigns supreme, many variations exist, both in-store and homemade. Recognizing these variations allows you to choose the pesto that best suits your taste and intended use.
- Traditional Genovese Pesto: Contains fresh basil, pine nuts, garlic, Parmesan cheese, Pecorino cheese, olive oil, and salt.
- Sun-Dried Tomato Pesto: Incorporates sun-dried tomatoes for a sweeter, more intense flavor.
- Arugula Pesto: Uses arugula in place of, or in addition to, basil for a peppery bite.
- Pesto Rosso: A red pesto featuring sun-dried tomatoes and often ricotta cheese.
- Vegan Pesto: Replaces Parmesan and Pecorino with nutritional yeast or other plant-based alternatives.
The Prime Pesto Locations in the Grocery Store
Navigating a large grocery store can be daunting. Knowing where pesto commonly resides dramatically streamlines your shopping experience.
- Refrigerated Section: This is the most likely place to find fresh, high-quality pesto. Look near other refrigerated sauces, dips, and deli items.
- Pasta Aisle: Many grocery stores stock jarred pesto alongside pasta sauces, dried pasta, and other Italian staples.
- Specialty Food Section: If the store has a dedicated specialty food area, often near the cheese or international foods, check there for unique or imported pesto varieties.
- Olive Bar/Deli Counter: Some grocery stores may offer freshly made pesto at their olive bar or deli counter. This is often the freshest option available.
Choosing the Best Pesto: Factors to Consider
Not all pesto is created equal. Examining ingredients and appearance helps you select the best jar for your needs.
| Factor | Description |
|---|---|
| Ingredients | Opt for pesto with simple, recognizable ingredients. Avoid excessive additives, preservatives, or fillers. A short ingredient list is usually a good sign. |
| Color | Bright green is an indicator of fresh basil. Avoid pesto that appears brown, dull, or overly oily. |
| Texture | The texture should be slightly chunky, not completely smooth. You should see visible pieces of basil and nuts. |
| Packaging | Glass jars are generally preferable to plastic containers, as they better preserve the pesto’s flavor and freshness. |
| Price | Higher-quality pesto, made with premium ingredients, typically comes with a higher price tag. While not always the case, price can be an indicator of quality. |
Common Mistakes to Avoid When Buying Pesto
Shoppers often make avoidable errors when purchasing pesto, potentially leading to disappointment.
- Ignoring the Expiration Date: Always check the expiration date to ensure freshness.
- Neglecting the Ingredient List: Read the ingredient list carefully to identify any unwanted additives or allergens.
- Assuming All Pesto is the Same: Remember that pesto varieties differ significantly. Choose one that aligns with your taste preferences.
- Overlooking the Storage Instructions: Pay attention to storage instructions, as some pesto requires refrigeration even before opening.
Elevating Your Pesto Experience
Once you’ve found the perfect pesto, experiment with different ways to use it. Beyond pasta, pesto adds flavor to sandwiches, salads, pizzas, and grilled meats. A dollop of pesto can transform a simple dish into a culinary masterpiece. Consider adding it to eggs, swirling it into soup, or even using it as a marinade.
Frequently Asked Questions (FAQs) About Finding and Using Pesto
Why is pesto sometimes difficult to find in grocery stores?
Pesto’s placement can be inconsistent due to varying store layouts and stocking practices. Some stores categorize it with refrigerated sauces, while others place it with pasta products. Staffing and inventory management can also influence its availability on shelves. Don’t hesitate to ask a store employee for assistance if you’re having trouble locating it.
Is fresh pesto always better than jarred pesto?
While freshly made pesto often boasts superior flavor and aroma, high-quality jarred pesto can still be a convenient and delicious option. Look for brands with minimal ingredients and a vibrant green color. The key is to choose a reputable brand that prioritizes quality.
How long does pesto last after opening?
Once opened, pesto should be stored in the refrigerator in an airtight container. It typically lasts for 3-5 days. To extend its shelf life, you can drizzle a layer of olive oil over the top before refrigerating. This helps prevent oxidation and maintain its freshness.
Can I freeze pesto?
Yes, pesto freezes exceptionally well. Spoon pesto into ice cube trays or small freezer-safe containers. Once frozen, transfer the cubes or portions to a freezer bag. Frozen pesto can last for several months and is perfect for adding flavor to dishes throughout the year.
What are some good substitutes for pine nuts in pesto?
Pine nuts can be expensive and sometimes difficult to find. Walnuts and almonds make excellent substitutes, offering a similar nutty flavor and texture. Sunflower seeds and pumpkin seeds are also viable options for those with nut allergies.
How can I prevent my pesto from turning brown?
Basil oxidizes quickly, causing pesto to brown. To minimize this, blanch the basil leaves briefly in boiling water before making the pesto. Adding a small amount of lemon juice or ascorbic acid (vitamin C) can also help preserve its vibrant green color.
What kind of olive oil should I use for pesto?
Extra virgin olive oil is the best choice for pesto. Its rich flavor and aroma complement the other ingredients perfectly. Avoid using bland or refined olive oils, as they won’t contribute as much to the overall flavor profile.
What’s the difference between Parmesan and Pecorino cheese in pesto?
Parmesan cheese is made from cow’s milk and has a nutty, slightly sweet flavor. Pecorino cheese is made from sheep’s milk and has a sharper, saltier flavor. Traditional Genovese pesto often includes both Parmesan and Pecorino for a balanced flavor profile.
Can I make pesto without garlic?
While garlic is a key ingredient in traditional pesto, some people may prefer to omit it. You can certainly make pesto without garlic if you have an allergy or simply don’t like the taste. The resulting pesto will be milder in flavor but still delicious.
What are some creative ways to use pesto beyond pasta?
Pesto’s versatility extends far beyond pasta. Try using it as a spread for sandwiches and wraps, a topping for pizza, a flavor enhancer for soups and stews, or a marinade for grilled meats and vegetables.
Is all “pesto” in the grocery store actually pesto alla Genovese?
No, many products are labeled as “pesto” but don’t adhere to the traditional Genovese recipe. Look for products specifically labeled “pesto alla Genovese” if you want the authentic version. Always check the ingredient list to ensure it contains the essential components of classic pesto.
How do I know if my jarred pesto has gone bad?
Signs of spoiled pesto include a sour or rancid smell, a significant color change (e.g., turning brown or gray), and the presence of mold. If you notice any of these indicators, discard the pesto immediately. When in doubt, it’s always best to err on the side of caution.