TOP 7 best producers of pesto sauce: rating, composition, which one to buy, pros and cons

Pesto is a traditional Italian sauce based on basil, olive oil and parmesan, which can transform many different dishes and snacks. It is customary to serve it with pasta, side dishes, baked goods, as well as meat and fish dishes. The product has a characteristic green hue, thick pasty consistency and a piquant aroma of aromatic herbs and spices.

Today, there are many varieties of this sauce that are available commercially. For our review, 7 popular brands of pesto sauce from well-known brands were selected. We will analyze the composition, organoleptic properties, compare prices and consumer ratings in order to choose the most delicious and high-quality product on the Russian market.

Rating TOP 7 brands of pesto sauce

The rating of the best brands of Italian sauce includes the following samples:

Barilla Pesti alla genovese

The original Genovese pesto sauce based on basil and sunflower oil with the addition of olive and ground cashews. A product with a thick pasty consistency without preservatives and gluten. Has a rich taste with piquant notes of Italian spices and salted sheep pecorino romano cheese.

The shelf life is 2.5 years. After opening, it is recommended to store no more than 5 days in the refrigerator. Country of origin: Italy.

An excellent sauce, however, like everything in Barilla, even though the recipe is unconventional. Even if you just mix it with pasta without everything, it will already be delicious, and if you get confused with other ingredients, you can generally eat away the mind.

Dolmio

Unconventional pesto based on sunflower oil and cashews with the addition of potatoes. The composition contains 2 types of hard cheeses - grano padano from cow's milk and sheep pecorino romano. It has an enveloping airy texture with cheese granules and a spicy garlic aroma.

Expiration date: 24 months. The product is recommended to be consumed within 3 days after opening. Country of manufacture: Italy.

This sauce perfectly complements almost any dish, be it a sandwich, pasta or even simple boiled eggs. It is not clear why the potatoes are in the composition, but this does not affect the taste in any way.

Filippo Berio

Sauce based on Italian basil, vegetable oils with cashews and pine nuts in a glass container. The consistency is thick, the natural release of oil on the surface is possible. Contains hard crushed cheeses made from cow's and sheep's milk. Has a pronounced sourness in taste. For proper distribution of the texture, it is recommended to shake well before use.

Expiration date: 2 years. It is advisable to use the product within two weeks from the moment the package is opened. Made in Italy.

As soon as you uncork the jar, you immediately feel the rich aroma of fresh basil. The sauce tastes like homemade, just in moderation. I use it as an addition to pasta and tomatoes.

Monini

Sauce based on vegetable oils, basil, cashew kernels and pine nuts. Contains potato flakes. Differs in a pronounced herbal aroma and delicate texture. Has a relatively low energy value.

The product is usable within 36 months from the date of manufacture. After opening the can, store in the refrigerator for no more than 72 hours. Made in Italy.

The composition is high quality cheese and in general the ingredients are good. I do not like that the oil is secreted too much and the potato flakes are puzzling. There are pesto and tastier, but this one is also a good option in general.

De cecco

A savory premium pesto sauce based on unrefined olive oil, basil, Italian parmesan and a mixture of nuts. The recipe is as close as possible to the traditional one.

The sauce was created in collaboration with the renowned German chef Heinz Beck (Michelin winner).

The product is valid for 20 months. It is recommended to keep an open jar in the refrigerator for no more than three days. Made in Italy.

A sauce with an extraordinary aroma and the same taste - a delight for the sense of smell and taste buds. There are even whole pine nuts. At that price, just a great product. The only thing I would prefer it to be less salty, but this is purely individual.

Federici

Sauce with sunflower oil, basil and garlic with the addition of hard Italian cheeses, cashews and pine nuts. It is characterized by an abundant release of oil and a pronounced cheese aroma. The consistency is watery in comparison with analogues.

The product is valid for two years from the date of production. After opening, it is recommended to refrigerate for 14 days. Country of manufacture: Italy.

Not quite traditional pesto, as evidenced by the composition: there are cashews and sunflower oil. The taste is still good, but the oil is still too much. Suitable for pizza very well.

Agnesi

Traditional Genoese pesto sauce based on olive oil, cow's and sheep's cheeses and aromatic basil. Has the correct pasty consistency, exfoliates to a minimum. The optimal content of salt and spices, has a slight sourness.

The product is usable within 2 and a half years from the date of manufacture. Opened packaging should be stored for no more than 5 days in the refrigerator. Made in Italy.

Almost perfect on the palate, especially when fresh. The oil does not separate with the same intensity as other manufacturers, due to which it appears to be non-greasy. There are no questionable additives in the composition, except that the high price is a little upsetting.

Best lists

All of the pesto samples featured in today's review come from Italy. It's time to pick the top three brands of basil sauce that you can buy without risk to your health or taste buds to use in your home cooking.

De Cecco - value for money

De Cecco Pesto Alla Genovese sauce is one of the most authentic and its composition is as close to traditional as possible. It is made with extra virgin olive oil, basil, pine nuts and hard cheese, and is formulated by Michelin-starred Chef Heinz Beck. The product has an average price tag on the market, while its organoleptic properties are especially appreciated by consumers.

Agnesi - high quality ingredients

The premium quality Genoese pesto, like the previous sample, is prepared according to the classic recipe with minor deviations. To create it, the manufacturer uses fresh Ligurian basil, hard Italian cheeses from sheep and cow's milk, extra virgin olive oil. According to the label, the sauce is made in the traditional hand-made way using a marble mortar and wooden pestle. This is the most expensive sample on our list, but due to its high-quality composition and taste, it is difficult to make a complaint about it. Except that potato flakes in the composition raises questions - but their presence does not in any way impair the organoleptic properties of the product.

Barilla is the tastiest

Barilla sauce cannot be called traditional: it uses sunflower oil instead of olive oil, and pine nuts are replaced with cashews. Nevertheless, it is the pesto from this manufacturer that enjoys a special favor among Russian consumers. Many people point to the sauce's excellent pairing with a variety of foods, be it a lightly toasted baguette, fresh tomatoes, or more complex meat or fish dishes. Other advantages of Barilla pesto include a good composition without preservatives and potato starch, no oil sludge and the correct pasty consistency.

Tips for choosing Italian pesto in the store

If you want to cook a traditional Italian dish or try pesto as close as possible in taste to the original, you should be guided by the following practical recommendations:

• Outside Italy, you can stumble upon many free variations of the sauce, the recipe of which is far from the real Genovese. Try to choose a product made in Italy, which includes olive oil, pine nuts, sheep cheese and basil in the first place. In the Thai variation of pesto, you can find mint and fish sauce, and in the Austrian one you can find pumpkin seeds instead of nuts.
• There is another kind of Italian pesto called “Rosso” - such a product will have a red tint due to sun-dried tomatoes and balsamic vinegar in the composition. The recipe for this product was developed in the southern part of the country on the island of Sicily.
• Genoese pesto should have a smooth, pasty texture with small patches of cheese, chopped basil and nuts. To check the consistency, turn the sauce jar upside down - it should not be runny.
• Products made in Italy, as a rule, have a certain category, which may indicate quality assurance, compliance with traditional technical regulations in production and geographic region. If you see marks with the abbreviations IGT, DOP, IGP, DOC, DOCG, STG, then you are looking at a high-quality product that has passed strict production controls. The STG label (Denominazione di Origine Protetta), for example, indicates compliance with the traditional recipe and presence on the market for at least 30 years. The multi-stage control of the production process is evidenced by the STG (Specialità Tradizionale Garantita) label.