My second favourite pesto, but also the one I’ve loved longest.
I’ve fallen in and out of love with the Sacla Classic Basil Pesto over the years, as the recipe has changed so much. The tomato version, on the other hand, never changes, and so it has stayed a strong favourite of mine (I had it again tonight). When I was little and first discovered it, it used to be called ‘red pesto’, which is generally still the term I use.
There are lots of red pestos out there, but supermarket ones tend to taste a bit bland, like generic tomato pasta sauce. The Sacla version is sharp and rich and tastes exactly right, which is why no imitation has ever beaten it for me.