It is true that pesto is an incredibly useful jar to have in the cupboard. It is also true that pesto is a hard thing to preserve in a jar in a way that tastes nice. This is especially true if you are working to keep costs down – as consumers, we can all do ballpark sums for the cost of herbs, nuts, cheese and olive oil. I think one of the problems lies with the herbs’ tendency to get a bit muggy during processing, though some makers are doing quite a good job.
Just to be clear about nomenclature: pesto, from the Latin pestare, meaning to pound, is a generic word for a whole group of similar mixtures, the general guidelines being to mix any herb with any nut and with any cheese, then pour oil over the top. All the pestos I tasted fall into this general category, and they are called green pesto, Italian pesto or basil pesto. Pesto alla Genovese, on the other hand, is a specific mixture of basil, pine nuts, garlic, parmesan, pecorino and olive oil.
