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TJ's pesto

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I bought a jar of Trader Joe's pesto in a small jar last week - spread a bit on fish upon plating just to try it out. I thought it was awful - I couldn't put my finger on exactly what was wrong with it, but it just was off.
Any thoughts?

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  1. in my opinion, jarred pesto is never very good...

    they make another one, kept in the refrigerated section, that is far superior.

    2 Replies
    1. re: missfunkysoul

      Ah - good to know.

      I know, it's never that good, but with my basil plants not quite at full speed yet (and perhaps only plentiful enough to produce 1 small batch of pesto!), I thought I would give it a go.

      1. re: laurendlewis

        try the refrigerated, you will be so much happier! i actually buy like 5 at a time and freeze them... makes for a good quick dinner when i'm feeling lazy.

    2. I haven't bought premade pesto in years (as in well over a decade), it's so easy to make, plus TJ's has all the ingredients!

      1 Reply
      1. re: slacker

        Exactly what I thought! When I want to make my own pesto (Sadly I have no garden. :() my first stop is TJs! :)


      2. I hated it as well, I find their prepared stuff to be hit or miss and this was a miss. I also didn't know exactly what was awful about it, it just was.

        1. My favorite off-the-shelf pesto is in the frozen food section - Amianos (I think!) It's with the frozen ravioli. I can't always find it - in my neck of the woods, I've only been able to find it at Raley's. (Northern CA and NV).

          1. Do you live anywhere near a Citarella? Their refrigerated version is spectacular.

            1. Give the pesto at Costco a shot - it's inexpensive and tastes pretty darn good for store-bought. It was originally marketed by Cibo Naturals, and still has this name on the jar, but under the "Kirkland Signature" line. It's refrigerated and can be found in the pasta/sauce section.

              Ingredients listed: Basil, extra-virgin olive oil, canola oil, parmesan cheese (non-GMO/rBGH-free), pine nuts, fresh garlic, rice vinegar, salt and black pepper. Aside from the canola oil and rice vinegar, this is pretty much the classic recipe for home made. I think those additional ingredients extend the shelf life, as canola tends to be more stabile than olive oil (and relatively tasteless), and the rice vinegar adds a little acid.

              We keep a jar around most of the time - it keeps well as long as you seal it properly and press some plastic wrap directly on the top of the unused portion.