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Marinara Vs Pesto sauce

Discussion in 'Off Topic [BG]' started by MAJOR METAL, Mar 10, 2013.

Marinara Vs Pesto sauce

Poll closed Mar 20, 2013.
  1. Marinara Sauce

    15 vote(s)
  2. Pesto Sauce

    12 vote(s)
  3. Carrot Sauce

    4 vote(s)
  1. SBsoundguy


    Sep 2, 2011
    Los Angeles
    Alfredo on everything.

    For the poll I went Marinara.
  2. Phalex

    Phalex Semper Gumby Supporting Member

    Oct 3, 2006
    G.R. MI
    Apples and oranges my friend. They are both awesome in their own way, and both are so very much better when they are home made, but I couldn't choose.
  3. This.
  4. Pestinara
  5. NickyBass

    NickyBass Supporting Member

    Nov 28, 2005
    Southern New Jersey
    Ironically, carrots are the secret to a less acidic red sauce. I usually add 2 or 3 whole carrots to the base and discard them after the sauce is fully cooked.
  6. Carrots are an integral part of a mirepoix. Two parts onion to one part each of celery and carrots. I use this as the aromatic base in many of my sauces, stews, and soups.
  7. Jared Lash

    Jared Lash Born under punches

    Aug 21, 2006
    Denver, CO

    Definitely depends on the application. Also not exactly a fair comparison since a pesto can be made in less than 10 minutes and marinara or bolognese take at least an hour and a half.

    Pomodoro might be a better comparison since they take about the same amount of effort.

    Of course, if you're not making them yourself it really comes down to the restaurant you're at. If in doubt (or at a less than stellar joint) go pesto - it's harder to screw up.

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