I’m a big fan of pasta and pesto, and combining both into a delicious meal can easily make my day. But most manufacturers tend to deviate from the traditional recipes quite a bit. A good example is using cheap cashew nuts instead of pine nuts or almonds. The same goes for both cheese and oil used in the product, and there is a tendency towards a much higher amount of salt for flavour potentiation. But I’m a purist with those things, and I want my pesto to be what it says on the label. The only valid option short of moving to Italy is therefore, to make my own pesto using the correct ingredients in the correct amounts. Since pesto sauce is a very old tradition, there isn’t… Continue Reading…