I think I now know what my grandmother felt like when, after being raised in a world of good old pure butter, she suddenly saw the new world embracing margerine. My last batch of pesto lasted a very long time i guess, so earlier this month,i surprisingly found myself in the position of wanting to buy some. I thought my requisites were simple: basil, olive oil, garlic, pine nuts, parmigiano regiano. What's so hard about that?
As I happened to be at Formaggio's, I bought some of theirs and found it to be very good. The only catch was that it was $12 for 8 ounces. I thought I remembered that the Bear Pond pesto was excellent (and half the Form. price) so we bought some at WF and also picked up some from TrJ, to compare. Tonight I tasted them as the pasta was boiling. Well, the Tr J went right to the trash and after much doctoring of the Bear Pond (adding Parm/Reg, garlic, chopped basil, evoo, and toasted pine nuts- we had ourselves a pesto pasta dinner. But whew, not the simple prep i was hoping for. So it looks like I'll be buying a case of basil and freezing puree for the millenium, but before i do, has anyone found some excellent pesto in Boston? TIA!