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!
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!
