2020 Pestos #14: Sacla Vegan Tomato Pesto

Another inclusive option in Sacla’s tomato pesto range!

Sacla Vegan Tomato Pesto
Sacla Vegan Tomato Pesto.

This one is fairly similar in strength to the vegetarian version I logged last week, but has a slightly different taste due to its lack of dairy ingredients. It’s nice but not quite as flavourful as I would like. However I’m not the target audience, and it’s great that vegans have a red pesto option as well!

Back to the basil stuff next week…

2020 Pestos #13: Sacla No. 6 Organic Vegetarian Pesto

A great alternative to the regular version of this pesto is available for strict vegetarians, and I tried it out when I found it in a supermarket last year…

Sacla No. 6 Tomato Organic Vegetarian Pesto
Sacla No. 6 Tomato Organic Vegetarian Pesto.

I’m not as strict with rennet-derived cheese as I used to be, so I’m happy to eat the regular version. However, for vegetarians who are strict about this issue, this is a great alternative. The flavour isn’t quite as strong and tastes a little washed out, but it’s still very recognisable as red pesto.

There’s also a vegan version, which I’ll log next time!

2020 Pestos #12: Sacla No. 2 Sun-Dried Tomato Pesto

My second favourite pesto, but also the one I’ve loved longest.

Sacla No. 2 Sun-Dried Tomato Pesto
Sacla No. 2 Sun-Dried Tomato Pesto.

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.

2020 Pestos #7: Sacla No. 1 Classic Basil Pesto

This one is classic by name and classic by nature. I’ve been eating it for a long time. When I was really little and first discovered pesto (in the golden age of pesto that was the ’80s), the jar for this pesto looked like this:

'80s Sacla pesto jar
I think Dad gave me an old jar to store beads in the very early ’90s and I’ve been hoarding it ever since without using them. Nice to have the old jar though!

Nowadays there are a lot more flavours of Sacla pesto and so they have a numbered system to keep track of them all. Modern jars for the original basil pesto look like this:

Sacla No. 1 Classic Basil Pesto
Sacla No. 1 Classic Basil Pesto.

The taste of this pesto has changed over time as well as they’ve gradually altered the recipe. It originally tasted more like the pestos that call themselves ‘pesto alla genovese’ nowadays. These days, it’s got quite a strong, rich taste that I find more suited to the ‘chicken pesto’ meal I make with pasta, Quorn chicken style pieces and green vegetables.

That meal is Geth’s favourite, so we eat this pesto at least once a week!