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Mar 28, 2011 03:56 PM

Where to find Barilla Pesto in Boston?

Not the Barilla Pesto Genovese but the regular pesto. I had it it Switzerland recently and liked it enough to make a Chow account to post this question (have been a lurker for awhile). It's nowhere to be found at my local grocery stores or on Amazon.

Has anyone seen this in the Boston area?

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  1. I'm confused. The only pestos that I've seen Barilla make are the Calabrese, Rosso, Siciliana and Genovese. I've never seen them make anything called just pesto. That being said, Pesto Genovese is what I'd consider "regular" pesto (i.e. the Basil, Pignoli, Parmesan, Olive Oil variety). What was in the pesto you're looking for?

    1. "Pesto" is a generic word describing any number of ingredients that are ground with a mortar and pestle, generally served as a condemento with pasta (but has other uses as well, e.g. as a spread on bruschetta) . The most popular is obviously pesto alla Genovese, but there are countless other varieties, limited only by imagination. If you are trying to find the variation you tasted in Switzerland, you had best contact a place you had it and ask what the ingredients were. It is unlikely you will find it jarred.

      1. Edit: Thanks Keith and StevieC, how silly - I think I am the confused one now! After some googling, I think it was most likely the Barilla Pesto Genovese. Perhaps the North End would be the best bet?

        3 Replies
        1. re: chocolateteacakes

          Salumeria Italiana on Richmond Street makes their own, as does DePasquale's on Cross Street. Don't buy jarred!!!! Barilla makes quality dried pasta products, but there is absolutely no reason to buy jarred pesto when you can get it (relatively) freshly made.

          Salumeria Italiana
          151 Richmond St, Boston, MA 02109

          1. re: StevieC

            That was actually the first time I bought jarred pesto sauce. My family has a vegetable garden and we grow tons of basil so I prefer to make my own pesto when it's in season - especially with a few shiso leaves thrown in mmmm. However, since it will be a few more months until I can have lots of fresh basil, Barilla's is tasty alternative. I'll definitely have to try Salumeria's soon. Thanks :)

          2. re: chocolateteacakes

            I agree with going the fresh route. You can probably find Barilla Pesto in almost any supermarket, but the whole benefit of Pesto Genovese is the freshness of it. You won't get that with jarred pesto. Chose a good one from the refrigerated case of a good supermarket or specialty food store, or even better, make your own. Just take a bunch of basil, grind it up (in a mortal and pestle, or even in a food processor) with some toasted pine nuts and coarse salt. Drizzle in olive oil until it gets to be the consistancy you want and then stir in grated parmigiano reggiano. It'll be 5-10 minutes worth your while.

            When you dress the pasta, which it sounds like is what you're planning on doing with the Pesto, make sure you add a bit of pasta water with the pesto. This'll give you a better sauce consistancy.

          3. Better than Buitoni pesto? I tried it in Italy recently(don't laugh) and was surprised at its quality.

            1. Accardi distributes Barilla and sells all over the place, but J Pace buys a ton from them.

              1 Reply
              1. re: almansa

                For jarred pesto, I like the Cirio pesto - it has a mix of cashew & pine nuts, as well as a mix of Gran Padano & Pecorino Romano cheese. I haven't seen it locally - I have to order it from The Italian Connection in Rhode Island & have it shipped since my sister-in-law left the restaurant biz (she used to be able to order it for me). Love it baked on top of salmon for a quick meal after a long day.

                (FYI, It's under the Campania region section.)