A and I have always been picky of pesto blends. This is one aspects wherein I can definitely say that not all brands are created equal. Some may find it expensive (Filippo costs Php133 for a 190g bottle. Clara Ole, if I remember it correctly, pops at about Php120. Only down side is that it comes in a foil pack. Bravo costs about Php 200, but I find the blend too strong). Having said that, this is just one reason that makes Filippo Berio my pesto of choice. Thing about pesto is that it has many applications and you don't need to use much. It's literally one of my cooking saviors and a must have in the pantry.

To those who are unfamiliar with pesto, it's a sauce that consists of basil, olive oil, and, pine nuts. Looking at the pesto flavors above, it means that they all contain these basic ingredients. Each flavor has been mixed with an additional ingredient for variety. And I'm glad Filippo Berio has expanded their pesto range: Classic, Sun-dried Tomato, Tomato and Ricotta Cheese,  and Hot Chilli.

The classic pesto (the green pesto) is what most of us are familiar with. I'd usually use it over pasta - just mixed a couple of tablespoons with cooked pasta. I also use it when I'm faced with a recipe that calls for basil and I don't have one in the kitchen.

I use all of them to marinade meat. Again, I don't use a lot as you have to remember that basil has a strong flavor.

Sun-dried tomato pesto is a good addition to tomato-based sauces as it gives you this mediterranean feel to the dish. It's also makes a good spread. I've tried it over pita before toasting the bread. It was more of a discovery when we had some surprise Indian vegetarian visitors before and I can only work with what I had in the kitchen that time. I tried doing the same thing using classic pesto, but it didn't make the cut.

The tomato and ricotta pesto can be used as is as featured on a previous post. It would also make a good addition to tomato-based sauces for a creamy, Italian feel to it.

I have yet to open the bottle of the hot chilli pesto, but I think it should go well with the basic pesto applications.

So for a 133-peso investment that has a long shelf life and can offer various food uses, as Martha Stewart would say, it's a good thing!


 

I was never a fan of alcoholic drinks. Same goes for wine. Though I would use both for cooking. it's just that I don't usually have ready stocks in our pantry. So I'd like to thank What's Cooking America for sharing this info:

Alcohol Substitute:
Amaretto -  Non-Alcoholic almond extract. (Substitute 1/4 to 1/2 teaspoon almond extract for 2 tablespoons Amaretto.)

Anisette - Anise Italian soda syrup or fennel. Also use the herbs anise or fennel.

Beer - Chicken broth, beef broth, mushroom broth, white grape juice, ginger ale.

Bourbon - 1 1/2 to 2 teaspoons of non-alcoholic vanilla extract.

Brandy - Water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups. (Substitute equal amounts of liquid.)

Champagne - Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice.

Coffee Liqueur - To replace 2 tablespoons of liqueur, use 1/2 to 1 teaspoon of chocolate extract mixed with 1 teaspoon of instant coffee, which has been mixed in 2 tablespoons of water. Can also substitute expresso, non-alcoholic coffee extract or coffee syrup.

Cognac - Juice from peaches, apricots, or pears.

Cointreau - Orange juice or frozen orange juice concentrate.

Creme de menthe - Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice.

Grand Marnier or Orange-Flavored Liqueur - Unsweetened orange juice concentrate or orange juice. (Substitute 2 tablespoons unsweetened orange juice concentrate or 2 tablespoons orange juice and 1/2 teaspoon orange extract for 2 tablespoons Grand Marnier.)

Kahlua - Coffee or chocolate-flavored liqueur. (Substitute 1/2 to 1 teaspoon chocolate extract or substitute 1/2 to 1 teaspoon instant coffee in 2 tablespoons water for 2 tablespoons Kahlua.)

Kirsch - Syrup or juices from cherries, raspberries, boysenberries, currants, or cider. (Substitute equal amounts of liquid.)

Peppermint Schnapps - Non-alcoholic mint or peppermint extract, mint Italian soda syrup, or mint leaves.

Port Wine, Sweet Sherry, or Fruit-Flavored Liqueur) - Orange juice or apple juice. (Substitute equal amount of liquid.)

Rum (light or dark) - Water, white grape juice, pineapple juice, apple juice or apple cider, or syrup flavored with almond extract. (Substitute equal amounts of liquid.)

Sake - Rice vinegar.

Sherry or Bourbon - Orange or pineapple juices, peach syrup, or non-alcoholic vanilla extract. (Substitute equal amount of liquid 1 to 2 teaspoons vanilla extract.)

Southern Comfort - Peach flavored nectar combined with a small amount of cider vinegar.

Tequila - Cactus juice or nectar.

Triple Sec - Orange juice concentrate, orange juice, orange zest or orange marmalade.

Vermouth, Dry - White grape juice, white wine vinegar, or non-alcoholic white wine.

Vermouth, Sweet - Apple juice, grape juice, balsamic vinegar, non-alcoholic sweet wine, or water with lemon juice.

Whiskey - If a small amount is called for, it can be eliminated.

Vodka - White grape juice or apple cider combined with lime juice or use plain water in place of the vodka.


Wine Substitute:Gewurztraminer - White grape juice combined with lemon juice.

Grappa - Grape juice.

Port Wine - Concord grape juice with some lime zest added, cranberry juice with some lemon juice added, or grape juice concentrate. Substitute orange juice or apple juice for lighter ports

Red Wine - Red grape juice, cranberry juice, chicken broth, beef broth, vegetable broth, clam juice, fruit juices, flavored vinegar. (Substitute equal amount of liquid.)

White Wine - Water, chicken broth, vegetable broth, white grape juice, ginger ale, white grape juice.

Sweet White Wine - White grape juice plus 1 tablespoons Karo corn syrup. (Substitute equal amount of liquid.)