How do I make pesto sauce from pesto in a jar?

Question

I bought a jar of pesto sauce that said I was supposed to use 2-4 tablespoons per pound of pasta. How am I supposed to make it stretch that far? Is jarred pesto sauce supposed to be added to a tomato sauce, or added to olive oil? The jar itself gives me no clue.

The sauce itself does seem rather concentrated. Anyone else make pesto from a jar who could assist?

Answer 1

As the heat from the pasta warms the oil in the pesto.. it will thin out nicely. But if it really is too thick for you even then, just add a drizzle of good "evoo" - extra virgin olive oil.

Answer 2

Pesto Jar

Answer 3

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RE:
How do I make pesto sauce from pesto in a jar?
I bought a jar of pesto sauce that said I was supposed to use 2-4 tablespoons per pound of pasta. How am I supposed to make it stretch that far? Is jarred pesto sauce supposed to be added to a tomato sauce, or added to olive oil? The jar itself gives me no clue.

The sauce itself does seem...

Answer 4

I have had palatable pesto from a jar but it does not even come close to homemade. With homemade, you usually use extra virgin olive oil whereas most jars use pure olive oil or sometimes even canola oil. Very few jars of pesto are made with Parmesan Reggiano. In my book, this is a MUST. Many do not use pine nuts either. Walnuts are cheaper and more common than pine nuts in store pesto. Even the basil you use at home is normally far fresher and better picked. I recommend making it yourself in large batches and freezing it. It freezes excellent.

Answer 5

It's a strong sauce, that's the way you use it. If you really want to have a thinner sauce, you could add a little splash of cream. But really all you do is toss the pesto with the pasta.

Answer 6

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Personally, I would say "WAYYYYYYY too much to hope for". Pesto is so easy to make that for the cost of the jar, you can buy fresh basil and make it at home. If you don't want to shell out the cash (pun intended) for pine nuts, use walnuts instead... Just make sure to toast them in a dry skillet until they start to smell REALLY GOOD! You can grind it in a mortar and pestle or in a food processor or even a blender... It is all good... Add some spinach to retain the color after heating and you should be good to go... Oh, and only buy Parm that you shread yourself... The stuff in the jar is NASTY! Good luck!

Answer 7

it is ready to use hon, just toss it with your pasta and go. try making your own at home, its east and it keeps pretty well.

Answer 8

add oliveoil