Pesto. The very word conjures images of vibrant green sauce clinging to pasta, a burst of fresh basil flavor dancing on the tongue. While homemade pesto is undeniably the gold standard, the reality is that sometimes, we reach for a jarred version. But let’s be honest, jarred pesto, while convenient, often falls short of that fresh, vibrant flavor we crave. The good news? With a few simple tweaks, you can transform a mediocre jar of pesto into a truly remarkable sauce. This guide will walk you through various techniques and ingredients to unlock the full potential of your jarred pesto.
Understanding the Challenges of Jarred Pesto
Before we dive into the solutions, it’s essential to understand why jarred pesto sometimes disappoints. Several factors contribute to the difference between fresh and jarred pesto.
The Basil Factor
Fresh basil is the heart of pesto, but it’s also incredibly delicate. It oxidizes quickly, leading to a darkening of the color and a loss of flavor. Jarred pesto manufacturers often use lower-quality basil, basil that’s been sitting for too long, or even substitute it with other greens to cut costs. This results in a less vibrant, less aromatic sauce.
The Cheese Conundrum
Authentic pesto alla Genovese uses Parmigiano-Reggiano and Pecorino Sardo, both hard, aged cheeses that contribute a sharp, nutty, and salty flavor. Jarred pestos often skimp on the cheese or use cheaper alternatives, resulting in a bland or overly salty flavor profile.
The Oil Situation
High-quality extra virgin olive oil is crucial for a smooth, rich, and flavorful pesto. Some jarred pestos use cheaper oils or add excessive amounts of oil, leading to a greasy or unbalanced sauce.
Preservatives and Additives
To extend shelf life, jarred pestos often contain preservatives and additives that can dull the flavor and alter the texture. These ingredients can sometimes leave a slightly artificial or bitter aftertaste.
Boosting the Basil Flavor
The foundation of great pesto is, without a doubt, the basil. Enhancing the basil flavor is often the single most effective way to improve a jarred pesto.
Fresh Basil Infusion
This is the most direct way to boost the basil flavor. Simply add a handful of fresh basil leaves to the jar and pulse with an immersion blender or food processor until finely chopped and incorporated. Start with a small amount and taste as you go, adding more until you reach your desired intensity.
Basil Oil
Infusing olive oil with fresh basil is a fantastic way to extract the basil’s flavor and aroma. To make basil oil, gently heat olive oil with fresh basil leaves over low heat for about 30 minutes, being careful not to let the oil simmer or the basil burn. Strain the oil and use it to thin out your jarred pesto. This method imparts a subtle yet noticeable basil aroma.
Basil Paste
Consider using basil paste if you don’t have access to fresh basil. Look for high-quality basil paste without added preservatives. A small spoonful can instantly brighten the pesto’s flavor.
Sun-Dried Tomatoes
Sun-dried tomatoes, particularly the oil-packed variety, offer a surprising complement to basil. Their intense, savory flavor adds depth and complexity to the pesto, making it more interesting. Chop a few sun-dried tomatoes finely and stir them into the jarred pesto.
Elevating the Cheese Factor
Cheese is the second key ingredient that often needs a boost in jarred pesto.
Freshly Grated Parmesan
Adding freshly grated Parmigiano-Reggiano or Grana Padano is a game-changer. The pre-grated stuff simply doesn’t compare in terms of flavor and texture. Grate a generous amount directly into the pesto and stir well. The cheese will melt slightly into the sauce, adding richness and umami.
Pecorino Romano
For a more pungent and salty flavor, add freshly grated Pecorino Romano cheese. This sheep’s milk cheese has a sharper taste than Parmesan and adds a delightful complexity to the pesto.
Nutritional Yeast
For a vegan option or to enhance the cheesy flavor without adding dairy, nutritional yeast is an excellent choice. It has a naturally cheesy and savory taste. Add a tablespoon or two to the pesto and stir well.
Toasted Pine Nuts
While pine nuts are technically not cheese, toasting them before adding them to the pesto intensifies their nutty flavor, which complements the cheese and basil beautifully. Toast pine nuts in a dry skillet over medium heat until golden brown and fragrant, then chop them and stir them into the pesto.
Reviving the Oil and Texture
The oil quality and the texture of jarred pesto can often be improved. Here’s how.
High-Quality Extra Virgin Olive Oil
If the pesto seems greasy or the oil flavor is lacking, consider draining off some of the existing oil and replacing it with a high-quality extra virgin olive oil. This will improve the flavor and texture of the sauce.
Walnuts or Almonds
Pine nuts are traditional, but walnuts or almonds can add a different, equally delicious nutty flavor and texture. Toast them and finely chop them before adding them to the pesto. They also contribute to a creamier consistency.
Avocado
For a creamy and decadent pesto, add a small amount of ripe avocado. Avocado’s neutral flavor and creamy texture blend seamlessly into the pesto, adding richness and moisture.
Lemon Juice or Zest
A squeeze of fresh lemon juice or a bit of lemon zest can brighten the pesto and cut through any greasiness. The acidity of the lemon balances the richness of the oil and cheese, creating a more vibrant and refreshing flavor.
Adding Depth and Complexity
Once you’ve addressed the key ingredients, consider adding other elements to enhance the overall flavor profile of the pesto.
Garlic Boost
Even if the jarred pesto contains garlic, adding a clove of fresh garlic, minced or pressed, can significantly enhance the garlic flavor. Be mindful of the quantity, as too much garlic can overpower the other flavors.
Red Pepper Flakes
A pinch of red pepper flakes adds a subtle kick of heat that complements the basil and cheese. Start with a small amount and taste as you go.
Fresh Herbs
Besides basil, other fresh herbs can add complementary flavors to the pesto. Parsley, mint, or even a touch of oregano can introduce subtle nuances.
A Touch of Sugar
A tiny pinch of sugar can help balance the flavors and reduce any bitterness in the pesto. This is especially useful if the pesto contains lower-quality basil or preservatives.
Salt and Pepper
Taste the pesto and adjust the salt and pepper as needed. Freshly ground black pepper can add a subtle spice and aroma.
Techniques for Perfecting Your Pesto
Beyond the ingredients, certain techniques can help you achieve the perfect pesto consistency and flavor.
Blending for Texture
If the pesto is too thick, add olive oil or a little water to thin it out. If it’s too thin, add more cheese or nuts to thicken it. Use an immersion blender or food processor to achieve your desired consistency. Avoid over-blending, as this can make the pesto bitter.
Taste as You Go
This is the golden rule of cooking. Taste the pesto after each addition and adjust the ingredients as needed. Everyone’s palate is different, so personalize the pesto to your liking.
Room Temperature is Key
Let the pesto come to room temperature before serving. This allows the flavors to fully develop. If adding pesto to hot pasta, reserve some pasta water and add it to the pesto to help it emulsify and coat the pasta evenly.
Proper Storage
To prevent oxidation and maintain the pesto’s vibrant green color, store it in an airtight container in the refrigerator. Drizzle a thin layer of olive oil on top of the pesto before sealing the container. This creates a barrier against the air. Pesto can also be frozen for longer storage. Freeze in ice cube trays for easy portioning.
Putting It All Together: A Simple Recipe for Enhanced Jarred Pesto
Here’s a basic recipe incorporating some of the techniques discussed above:
Ingredients:
- 1 jar (6-7 ounces) jarred pesto
- 1/4 cup fresh basil leaves
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1 clove garlic, minced
- 2 tablespoons high-quality extra virgin olive oil
- 1 tablespoon toasted pine nuts (or walnuts/almonds)
- 1 teaspoon lemon juice
- Pinch of red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions:
- In a food processor or with an immersion blender, combine the jarred pesto, fresh basil leaves, Parmesan cheese, and minced garlic. Pulse until well combined.
- Add the olive oil and blend until the pesto reaches your desired consistency.
- Stir in the toasted pine nuts, lemon juice, and red pepper flakes (if using).
- Taste and adjust the seasoning with salt and freshly ground black pepper.
- Store in an airtight container in the refrigerator with a thin layer of olive oil on top.
By understanding the shortcomings of jarred pesto and employing these simple techniques and ingredient additions, you can transform a convenience product into a culinary delight. Experiment with different combinations and find what works best for your taste buds. Don’t be afraid to get creative and make your jarred pesto truly your own.
What are the best types of fresh basil to use for making pesto from scratch to add to a jarred pesto?
The Genovese basil variety is generally considered the gold standard for pesto due to its sweet, slightly peppery flavor and vibrant green color. Its leaves are also relatively tender, making it ideal for creating a smooth and flavorful pesto. However, if you’re looking for something different, consider experimenting with other basil varieties like lemon basil or Thai basil for a unique twist on the traditional pesto flavor profile.
Adding freshly made pesto, regardless of the basil type, will undoubtedly enhance the flavor of a jarred version. Just be sure to adjust the quantity based on the strength of the fresh basil flavor; a little lemon basil goes a long way! The key is to taste as you go, ensuring that the added pesto complements the jarred base without overpowering it.
How can I improve the texture of my jarred pesto to make it feel more homemade?
The texture of jarred pesto is often smoother and less rustic than homemade versions. To combat this, try adding toasted pine nuts or walnuts and pulsing them briefly in a food processor before mixing them into the pesto. This introduces small pieces of nuts that provide a delightful textural contrast and create a more interesting mouthfeel.
Another way to improve the texture is by adding a small amount of grated Parmesan or Pecorino Romano cheese. The slightly grainy texture of these cheeses will break up the homogenous consistency of the jarred pesto. Also, a drizzle of high-quality olive oil, stirred in by hand, can further contribute to a smoother, richer texture and a more artisanal feel.
What kind of cheese works best for elevating jarred pesto, and how much should I add?
Parmesan or Pecorino Romano are the most traditional and effective cheeses to use for enhancing jarred pesto. Parmesan provides a nutty, slightly salty flavor, while Pecorino Romano offers a sharper, saltier, and more pungent taste. The choice depends on your personal preference, but either will add depth and complexity to the pesto.
Start with a small amount, about 1-2 tablespoons per jar (depending on the size of the jar), and taste as you go. You can always add more, but it’s harder to take away. Grate the cheese finely to ensure it blends seamlessly into the pesto. Remember that both cheeses are quite salty, so consider reducing the amount of salt you add later.
What are some unique ingredients I can add to jarred pesto to create a more complex flavor profile?
Consider incorporating sun-dried tomatoes (oil-packed, drained) for a burst of umami and sweetness that complements the basil and cheese. A small amount of roasted red peppers can also add a smoky, slightly sweet note. These ingredients introduce additional layers of flavor that elevate the pesto beyond the standard basil-pine nut combination.
For a touch of brightness and acidity, try adding a squeeze of fresh lemon juice or a pinch of lemon zest. A clove of minced garlic, especially if lightly sauteed in olive oil first, can add a pungent and savory element. Remember to add these ingredients gradually and taste frequently, as they can significantly alter the overall flavor profile of the pesto.
Can I use a blender instead of a food processor when making fresh pesto to add to my jar? What are the pros and cons?
While a food processor is generally preferred for making pesto, a blender can be used, though it requires some adjustments. The main pro of using a blender is its availability; most kitchens have one. However, the cons include the potential for overheating the basil and nuts, leading to a bitter taste, and the likelihood of a smoother, less textured pesto.
To mitigate these issues, use short bursts of blending and frequently scrape down the sides of the blender. Pre-chill the basil and nuts in the freezer for a few minutes before blending. Add ice cubes while blending to keep the pesto cool. Be mindful of the ingredients, as the smoother consistency will inevitably change the final mouthfeel.
How do I store leftover elevated pesto to maintain its freshness and flavor?
The best way to store leftover pesto is in an airtight container in the refrigerator. To prevent oxidation and browning, pour a thin layer of olive oil over the top of the pesto, creating a protective barrier. This will help to preserve its vibrant green color and fresh flavor for several days.
Alternatively, you can freeze pesto in ice cube trays. Once frozen, transfer the pesto cubes to a freezer-safe bag or container. This allows you to thaw only the amount of pesto you need at a time, preventing waste and ensuring that you always have fresh, flavorful pesto on hand. Frozen pesto can last for several months.
How can I use my elevated jarred pesto beyond pasta dishes?
Elevated jarred pesto is incredibly versatile and can be used in a variety of dishes beyond traditional pasta. It makes a fantastic spread for sandwiches and wraps, adding a burst of flavor to simple lunchtime meals. Try using it on grilled chicken or fish for a quick and easy marinade.
Pesto is also a delicious addition to soups and salads. A spoonful can add richness and complexity to a vegetable soup, or it can be whisked into a vinaigrette for a flavorful salad dressing. Consider using it as a topping for pizza or flatbreads, or as a dipping sauce for vegetables or breadsticks.