Pesto – All You Need to Know | Instacart’s Guide to Groceries

What is pesto?

Pesto is a thick sauce that is a vibrant green color. Traditionally, pesto sauce is made with basil leaves, garlic, olive oil, pine nuts, salt, and a hard cheese such as Parmigiano Reggiano or Pecorino Sardo. These ingredients are blended together to create a bright, herby sauce that goes great with proteins, pasta, or smothered on sandwiches or pizza. 

Where did pesto originate from?

Some may be surprised to learn that pesto’s full name is actually pesto alla Genovese. Pesto originates from Genoa, Italy. In the Genoese language, the word “pesto” is the past tense form of the word “pestare” which is translated into “to crush.” This makes perfect sense when traditionally, the ingredients in pesto were crushed by hand, coincidentally using a mortar and pestle. 

What to look for when buying pesto

If you are making pesto from scratch, make sure that all your ingredients are fresh. The fresher your ingredients, the more fragrant and savory your pesto will taste.

If you are buying your pesto from your local grocery store, there are many tasty store-bought pesto options. When buying pesto, make sure to check the “Best By” or expiration date to ensure you purchase items that are at their peak freshness.

Pesto is made with an abundant amount of olive oil. You can usually see a layer of olive oil resting on the surface of the pesto. This is both normal and ideal as your pesto should have a fair amount of oil and should not be dry. Because pesto recipes can greatly vary, make sure to scan the ingredients list to make sure your pesto includes all the ingredients and flavors that you personally prefer. 

Grab it now on Instacart:

Classico Traditional Basil Pesto Sauce & Spread (8.1 oz)

Bella Famiglia Alla Genovese Pesto (4.6 oz)

i Sapori della tradizione Ligure Red Pesto (3.17 oz)

Alicos Pistachio Pesto (6.7 oz)

Ursini Artichoke Pesto (5.1 oz)

Portland Fresh Vegan Pecan Spinach Pesto (7 oz)

How to store pesto

If you purchased pesto from the store, read the directions on the package label to determine if you need to store the pesto in the fridge or on a shelf. Some jarred pesto can be stored on a shelf in a cool, dark, and dry area like a pantry or cupboard. However, once you open the jar, store any leftover pesto in the refrigerator. 

How to tell if pesto is bad

Homemade pesto will typically last for 5-7 days in the fridge, while store-bought jarred or refrigerated pesto sauces will often last one to two weeks in the fridge. 

Regardless of whether you made fresh pesto or bought pre-packaged pesto, when exposed to air, the pesto will eventually start to brown in color. The upper surface that is not submerged in olive oil will usually begin to change color first. When you notice that the leaves and olive oil are brown, it is best to dispose of your pesto as the flavor and freshness are compromised. 

What can I substitute for pesto?

If you are looking to make pesto from scratch and would like to substitute some of the traditional ingredients, here are some ways to modify your pesto recipe to your liking.

Substitutes for pine nuts

Pine nuts can be slightly pricier and more difficult to find in comparison to other nuts. If you need to substitute the traditional pine nuts in your pesto recipe, you can incorporate other nut varieties like almonds or walnuts. Other non-traditional but equally tasty options are hazelnuts, pistachios, pecans, macadamia nuts, or sunflower seeds.

Substitutes for basil

You can use substitutes for traditional basil. You can still create homemade pesto utilizing fresh ingredients like spinach, arugula, cilantro, parsley, or mint. For more unique alternatives, try incorporating sage, baby chard, carrot tops, sorrel, or blanched kale. 

Substitutes for parmesan cheese

If you don’t have parmesan cheese, you can still make pesto using other cheese varieties like Pecorino Romano, asiago, aged manchego, or any other hard, salty cheeses. If you want to opt-out of dairy altogether and create a vegan pesto, try swapping out the cheese for nutritional yeast. 

Types of pesto

With the rise of food allergies along with culinary creativity in the kitchen, there is a wide scope of savory pesto options for you to discover and utilize in your next dish.

• Classic pesto: The tried-and-true pesto recipe traditionally uses basil, pine nuts, olive oil, cheese, and garlic. Shop classic pesto. 
• Red pesto: You can find red pesto varieties that commonly use tomatoes (fresh or sun-dried). Shop red pesto. 
• Pistachio pesto: Not into the classic recipe using pine nuts? Pistachios are a unique and delicious substitute. Shop pistachio pesto. 
• Artichoke pesto: Searching for a surprising twist on traditional pesto? Try out a pesto with an out-of-the-ordinary ingredient like artichoke. Shop artichoke pesto. 
• Vegan pesto: The classic pesto recipe calls for cheese, but if dairy is on your no-no list, try out vegan alternatives. Shop vegan pesto. 

Start cooking with pesto

Because of its popularity, pesto sauces are widely available at grocery stores, but if you want to save time, you can easily shop for pesto via Instacart. After adding a product to your cart, use the “Instructions” option to notify your Instacart shopper about any preferences or specific directions on how to choose the best products and decide if you want your groceries delivered or if you want to pick them up curbside.

How to Make Fresh Pesto

Recipe by InstacartCourse: Grocery GuidesCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

260

kcal

Looking to make your own pesto? Use this classic pesto recipe as your base, or jazz it up with other complementary ingredients.

Ingredients

• 2 cups of fresh basil leaves (approximately from 2 bunches)

• 1/2 cup pine nuts

• 2 peeled garlic cloves

• 1/4 cup finely grated parmesan cheese

• 1/2 cup extra-virgin olive oil

• Salt to taste

Directions

• In a food processor or blender, pulse pine nuts until a smooth paste forms.
• Add in the garlic cloves and pulse until garlic is fully incorporated and paste is smooth.
• Add the basil and a pinch of salt and pulse a few times. Pulse until a bright green paste forms.
• Remove from blender and stir in cheese and oil.
• Add salt to taste.

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