Green dreams: Top pesto brands tested

A VISIT a few years ago to a pesto maker in Genoa, where the thick sauce originated, showed the wonders of fresh basil grown especially for it. With a fresh, heady bouquet, it was magnificent. 

Blended with pine nuts grown in the region of Liguria, along with extra virgin olive oil and garlic, it is enriched with Parmesan cheese, sometimes Sardo from Sardinia or Pecorino, a hard ewe’s cheese.

There is oodles of flavour to put on the most basic pasta, bread and as a side sauce for fish. Having tested samples this week I also had success diluting with olive oil to use as a dressing for potatoes and salads.