When I make my own pesto, I freeze it in an ice cube tray and use one "cube" for each serving needed. I love pesto just like it is, tossed with pasta and a little added cheese, sometimes adding chili flakes or hot sauce. Often I use it as a base for a soup, or add some cream and pour it over chicken. Whip it together with mayonnaise and use it in a sandwich.  I think anyone can agree that pesto is a very versatile sauce to have on hand.

To begin, I took a good look at both pestos, mine is a little more "watery" from the defrosting, and the Classico seems a bit more oily, but not in a grotesque way. The pesto itself is very much the same, with little pieces of pine-nuts and grated cheese, and the sauces both have a nice consistency. My version is definitely more garlicky, which is understandable since I love garlic and add more than needed. 

For our taste test, I prepared two bowls of penne pasta, one tossed with my pesto (which costs about 30¢ per serving) and the Classico (at about 20¢ per serving). Overall, I like my pesto better. It has more garlicky flavor and once tossed with the penne it clang nicely to the pasta. However, the store bought Classico Traditional Basil Pesto was pretty good, I definitely would not snub it. The only thing I would have to say about it is that the pesto had a "tartness" that I did not particularly like, and that the main oil is soybean oil.

The Classico brand is pretty good, it is not AS good as homemade, but very close. I would definitely recommend this product if you are using the pesto as a base for another recipe. The Classico Traditional Basil Pesto will definitely be something I keep on hand, particularly for 2$ a jar!