Is DIY worth the effort, or can store-bought do the trick? Nikki Birrell finds out. Pesto is one of those sauces that can elevate any dish, from pasta to sandwiches or even roasted vegetables. But when you’re pressed for time, it’s tempting to reach for a jar of store-bought pesto.
Is homemade really that much better, or are the pre-made options just as good? Let’s dive into the pros and cons of both, and whether making pesto from scratch is worth the effort. The case for homemade pesto There’s something undeniably satisfying about making your own pesto. It allows you to control the ingredients, meaning you can adjust the flavours to suit your taste.
You also get to choose the quality of your ingredients – whether that’s fresh basil, premium extra virgin olive oil or a more artisanal cheese like Parmigiano-Reggiano. Homemade pesto typically has a brighter, fresher flavour than store-bought varieties. The key ingredients – basil, garlic, olive oil, pine nuts and parmesan – are fresh, with no need for preservatives or additives.
You can also experiment with alternative ingredients, swapping out basil for rocket or spinach , or using walnuts instead of pine nuts..
