Nineteen fresh pestos from the refrigerated counter, a blind tasting, a panel of at least five experts. Gambero Rosso compared the Genoese pestos from large-scale retail trade to understand which ones really manage to restore freshness, aromatic identity and fidelity to the original taste. Eight products promoted.
The evaluation method
The score follows the Gamberi system – from one to three – based on organoleptic cards in cents: Good from 70 to 79, Very good from 80 to 89, Excellent from 90 and above. All products were tasted anonymously, without visible packaging or brands.
It should be kept in mind that in industrial pestos some exceptions are allowed with respect to the Genoese Pesto specification: cashews instead of pine nuts, oils other than extra virgin, variations in proportions. This does not exclude quality, but makes a comparative test even more useful.
The complete ranking
How to recognize a good pesto
Bright green color, never dark or brownish – a sign of oxidation or raw materials that are not fresh. On the nose, clear basil with balanced garlic and dried fruit. In the mouth, creamy but not liquid consistency, with a perceptible grain that indicates not excessive processing. The extra virgin olive oil should always accompany without covering, the cheeses should give a certain structure without overpowering. The finish must be harmonious, clean, without bitter aftertastes.
