“A light, bright, lemon and almond based pesto with savory Grana Padano cheese and a touch of black pepper.”
“SIMPLY STIR A FEW TABLESPOONS WITH HOT PASTA AND SERVE WITH FRESH GRATED CHEESE”
Ingredients: Sunflower oil, lemon, water, Grana Padano cheese, almonds, sugar, lemon zest, salt, lactic acid, natural flavors, veg and fruit juice (for color) yeast extract, black pepper.
This was a LIMITED product which was released some time back and lots of people clamored about it and said this was a Must Try product. Later it seemed to vanish from the shelves for some time but it’s now back in stock once again (bought June 2025).
TJ’s says: “This enchanting concoction is light, bright, a little cheesy, a little nutty, and positively bursting with Lemon flavor—a dazzling example of culinary wizardry. Inspired by a pasta dish from Italy’s Amalfi coast (where lemon is a key element of local cuisine), our Italian supplier crushes whole lemons and combines them with sunflower seed oil, savory Grana Padano cheese, almonds, a touch of salt, a pinch of black pepper, and extra lemon zest for good, citrusy measure. When we say this limited edition, lip-smacking Sauce adds magic to mealtimes, it’s not hyperbole. Stir it into Organic Mafalda Corta Pasta with Fresh Mozzarella Cheese Pearls and chopped mint. Spread it on a toasted baguette and top with Sliced Prosciutto. Dollop it on grilled All Natural Thin- Sliced Chicken Breasts or shrimp kabobs. With each wave of your wand… er, spoon, you may even be inspired to incant “Presto, Lemon Pesto!”
“Lemon Pesto”? An interesting concept. Invented by the same Italian manufacturer who makes Trader Joe’s ROSATELLA sauce. Inspired by the Amalifi coast where lemon is a big thing.
Is this pesto a bit controversial? Perhaps. Some people call it “horrible”. I suspect they are using too much of it in their dish. The maintrick to using this LEMON PESTO successfully is to get the amount right, which will take a little experimentation. This is nothing like standard basil pesto. This Lemon pesto is kind of concentrated. You don’t want to use too much. Less is more. You will have to learn how much to add. Add a few spoons of it into hot (al dente) pasta, plus some of that magic ingredient, your pasta cooking water, cooking and tossing it all in the pan to get everything to come together.
Use too much and you can ruin the dish. So start with adding a big tablespoon, incorporate that, taste it and see how you like it. If you don’t think the flavor is strong enough add a bit more. Less is more with this lemon pesto, so experiment till you get the ratio of pesto to pasta right for your tastes (offhand I’d say two rounded teaspoons of the pesto to about 1/2 pound of pasta, plus a ladle of pasta water was about right for me) As good as it is, I still think a “lemon pasta” made using this pesto sauce will benefit from adding a squeeze of fresh lemon juice, maybe even grilling thin slices of lemon like I did, and sauteed fresh garlic.
As it uses sunflower oil, you definitely should add a finishing touch of a drizzle of some good EVOO. Finish with some fresh grated cheese, Parmigiano, Pecorino, Asiago…. whatever you like and perhaps some chopped basil, parsley or arugula to add an herbal flavor.
Here I used the lemon pesto sauce with TJ’s excellent ORGANIC LEMON TORCHIETTI pasta. The pasta and this lemon pesto matched very well together and is a combo worth trying. I tossed in peas too to add a little more protein.
The pesto can also be use as an ingredient say to put dollop of the sauce on top of grilled chicken breasts or grilled salmon or shrimp. Based on someone saying this can be used in Avocado Toast, I tried that and guess what? It worked! A bit of this in my Avocado made some very tasty Avocado Toast. I used a small amount (1/2 tsp) or so of the pesto, plus fresh lemon juice, mashed into the avocado, and a lot of black pepper.
Here’s a link to a recipe on Trader Joe’s site using the pesto and potatoes for a lemony potato salad. So feel free to experiment.
According to Trader Joe’s, this pasta, organic lemon Torchiette (meaning “little torches”), was included in those nice gift worthy imported pasta assortment boxes during the Holidays, if you remember, they came in a trio of high end Italian pastas and made a nice gift. I think those were $10. Trader Joe’s got feedback that people especially loved one of the three pastas in the gift set which was this one, “Organic Lemon Torchietti”. So Trader Joe’s decided to come out with it as a stand alone item in a 1 pound box.
I liked this pasta a lot, and think these are well worth trying. This Torchietti is a really good, very high quality Italian pasta from a good manufacturer. I could see some fancy store easily charging three times what Trader Joe’s is selling it for ($3.49)
Trader Joe’s says this: “Shining brightly with Sicilian lemon flavor and a complementary yellow hue (thanks to the addition of organic turmeric), these short, wavy, organic durum wheat noodles are extruded through a bronze die, creating a ridged exterior that makes them an exceptional vehicle for an array of sauces. Try tossing them in an olive oil, pesto, or Organic Vodka Sauce. Or for a double dose of lemon, Limone Alfredo Sauce. In addition to this sauce-supporting superiority, Trader Joe’s Organic Lemon Torchietti are equally excellent in hot and cold preparations – let pasta salad season begin!”
Ingredients are : Organic Semolina Durum Wheat, Water, Organic Lemon Oil, turmeric (for color)
COOKING: 6-7 minutes in boiling salted water.
The pasta is very good, I tasted it plain, it had just the slightest hint of lemon, from the lemon oil used to make it. The shape and being bronze die cut means the pasta holds sauces very well.
TJ’s does suggest pairing this Torchietti with their LEMON ALFREDO SAUCE which is I’m sure is a good combo, and one I will try later. First, I used these Torchietti with that “LEMON PESTO” to come up with a lemon themed pasta dish. Adding to the pesto with extra lemon, olive oil, butter, Pecorino, and a few grilled lemon slices. The dish turned out very good.
(TIP: I took the pasta out early at around 4 minutes as I was going to continue cooking it in my sauce for another 2+ minutes with my sauce for al dente pasta)
By the way, I bought them 2 weeks ago, and they were $2.99, which Trader Joe’s website also says is the price. I go back yesterday and I see the sign now says $3.49?! Is this price increase due to Tariffs coming into effect?
These can work in a hot dish but they suggest these would be good for a pasta salad too. I agree. The unique twisted shape really is good for holding sauces. And I would not just think “lemon” with the pasta, I could easily see pairing this with any of your favorite sauces. The lemon flavor in the pasta is not strong at all.
The website says “Limited” for these, so if you want to try these, I would grab a box while you can.
“The traditional grilling cheese of Cyprus”. A great addition to a barbecue skewer. Browns rather than melts when grilled
IMPORTANT NOTE: They have this cheese as a “seasonal item” in the Spring/Summer, so that’s when when you will find it on the shelves
This “Atalanta brand HALLOUMI cheese” I got at Trader Joe’s at some point last year was one of those items I tried just once and fell absolutely in love with instantly. However trying to find it a month or two later, I could not find it. It was MIA. I was afraid they discontinued it. Say it’s not so, Joe.
Well, I learned they carry this cheese seasonally. It’s one of their “seasonal” items. In this case, they bring it back for warmer months. Starting in the Spring and available most of the Summer (till mid-August maybe?). Trader Joe’s seems to peg this cheese for “grilling” outdoors. Summer grilling. So just note that you will only see this part of the year.
I wish they had it all year round. But here’s a useful Tip: the shelf life is quite long as it’s a cured, brined hard cheese. My package date was good for six months. So I might just stock up on a few packages, for that half+ of the year they don’t have it. You could probably even freeze it. Most cheese, especially harder ones, actually can be frozen (cheese needs to be slow defrosted in the fridge)
If you haven’t tried HALLOUMI before, you have got to check it out. It’s so good grilled. Just delicious.
Halloumi originates from the island of Cyprus. It’s a semi hard cheese brinded made with sheep’s milk with a unique quality: it browns rather than just melts. Therefore you can grill, broil, or pan fry it, until it gets golden brown & delicious. It gets a chewy, meaty texture that is so good!
TJ’s website says: “Atalanta® Halloumi” is made on the island of Cyprus using sheep’s milk. During production, the curds are heated to high temperatures, a process which gives it both its “squeaky” texture and ability to hold its shape when cooked or grilled. Atalanta® ‘s cheesemakers also include a bit of mint, which adds a slight refreshing counterbalance to Halloumi’s natural brininess.”
Some people are making “Halloumi Croutons” with it, which you could make by cutting the cheese into cubes, brown them in a little olive oil and remove for adding to salads or other dishes
The picture below is of a dish I made with the halloumi, tomatoes and a can of white beans. “Crispy halloumi, white beans and tomatoes” I had seen in the NYTimes. The dish is DELICIOUS and its a fairly healthy (vegetarian) dish that we all found to be an excellent; a keeper recipe that is now on monthly rotation for us. I got the recipe from the NY Times (may need registration)
Says “4 servings” (2 of us easily ate the whole thing!)
Olive oil, as needed
1 pound cherry or grape tomatoes, halved lengthwise
2 garlic cloves, minced or pressed
1 tablespoon finely chopped parsley, plus more for serving
1 teaspoon honey, plus more for serving
½ teaspoon dried oregano or thyme
Salt and black pepper
1 (15-ounce) can cannellini beans, butter beans or navy beans, drained
1 (8-ounce) block halloumi, cut into ¼-inch-thick slices
½ lemon
Crusty bread (optional), for serving
Preparation
Set broiler to high heat, with a rack positioned in the upper third of the oven, 3 to 4 inches from the heat source.
In a large, ovenproof pan over medium heat, combine 2 tablespoons olive oil with the tomatoes, garlic, parsley, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften and release their juices, about 10 minutes.
Stir in the beans and cook until heated through, about 3 minutes. Taste and season with more salt and pepper if needed. Turn off the heat.
Arrange the halloumi slices on top of the tomato-bean mixture in the pan. Transfer the pan to the oven. Broil until the halloumi is golden and crispy on top, about 5 minutes, depending on the oven’s broiler strength.
Drizzle generously with olive oil, squeeze the lemon half over the pan and add a light drizzle of honey. Garnish with parsley and serve immediately, with bread if desired.
Her Halloumi Crouton Salad recipe looks great! (TIKTOK)
“It’s made for us with a simple recipe of tart and tangy Organic Turkish Sour Cherries, organic sugar, pectin, and citric acid, so that every jar is a genuine jubilee of pure, sweet and sour cherry flavor….” – Trader Joe’s
Trader Joe’s new ORGANIC TART CHERRY FRUIT SPREAD reminded me a little bit of jams made with sour cherry that I’ve bought in Russian or Polish neighborhoods years ago.
Its sweet but a little bit tart at the same time. Quite delicious, though I confess I wish it weren’t smooth as here in a “fruit spread”. I kind of prefer a few bits of fruit aka jam or preserves.
I put in on so many things, toast, English Muffins, Crumpets, with good butter, on a toasted bagel with cream cheese, a peanut butter sandwich, on top of cottage cheese (yum!), other cheeses like Brie or Goat Cheese. This morning I spread some on pancakes and it really improved them.
It matches well with so many things. All I can say is my jar is almost empty now! I need another one. Pronto.
$4.29 (15 oz) I would buy it again (I do wish they gave you the standard 16 oz)
Organic tart cherries, organic cane sugar, water, pectin, citric acid.
These are a good new addition to all of the many wonderful snacks that Trader Joe’s sells. If you like things that are a little Spicy you may love these new rice crackers. These are a little similar to those rice cracker snacks called Rice Cracker Medley. These however have a bit of spice added to them along with the sweet.
These are made from RICE so naturally Gluten Free. Theses don’t have a laundry list of chemical names in the ingredients either, it looks pretty simple.
As a fan in general of “spicy”, albeit not crazy spicy, I found these Just Right in the heat department as the spiciness is counterbalanced by the slight sweetness of the crackers. There are about four or five different shapes. I found they are a really good match with a little cheese.
We found these to be ever so slightly addictive! The two of us could not keep our hand off the package.
“Made with bold, full-flavored garlic and rich, creamy inimitably Irish butter, that was churned in the green rolling hills of County Cork”
I had read all over the internet about these new Trader Joe’s potato chips. That they are really good. Crazy good.
I was lucky to be at TJ’s when they happened to be giving out samples of these chips. The nice lady giving them out, jokingly warned us “Careful with these, they’re kind of addictive”. I ate a chip. Just one bite in and you realize she was not kidding. These chips are crazy good. They should come with a Warning Label on the package.
Once you start eating these, it will be hard to stop.
The chip are a PRODUCT OF IRELAND, and of course made from Irish potatoes. They have the perfect crunch, being cut just a little bit on the thick side, along with having ruffled edges. That garlic butter seasoning on these is so tasty and so good. The ingredient list even lists mushroom extract, which would supply some more Umami. All which leads to the “addictive” warning label I think these should come with.
My wife bought a bag of these. I was lucky to get a few to taste as she held onto the bag with here life. She got very possessive. I had to beg her for a couple of chips which she grudgingly gave me. When I asked for a few more, she told me to buy my own bag. She admitted she could not stop eating them. She was already Addicted. So be warned.
GARLIC BUTTER IRISH POTATO CHIPS, $2.99, 5.5 oz bag. Trust me the bag will go fast.
Better buy two while you are there and save yourself an extra trip.
(“Caro Sugo” loosely translates to “dear or favorite sauce”)
Trader Joe’s New Item, their CARO SUGO Italian tomato basic pasta sauce seems to be all over the internet with people saying this new Trader Joe’s tomato sauce is Da Bomb. The best pasta sauce ever. That it is better than the highly rated Rao’s (and cheaper).
So I had to check this out for a review. Well, guess what? Sometimes the hype is true. I was really impressed with this. This sauce is SO GOOD.
Its a wonderful tasty sauce. The freshest, most natural tasting, perfect, artisanal tomato sauce, like a sauce that could have been cooked by your Italian nonna back in Italy. I found this as good as everybody seems to be saying it is. A 10 out of 10.
Caro Sugo just has such a fresh, natural taste from excellent probably freshly harvested tomatoes plus Italian olive oil and fresh (not dried) garlic, and whole basil leaves. It’s got bits of tomato, a few little chunks. It’s not smooth like many jarred sauces are. Meaning not over processed.
Imported of course, this sauce is produced in Italy for Trader Joe’s. Specifically from the region of Puglia, which is the “heel of the boot” on a map. The supplier who makes this also grows the tomatoes, picks them and processes them. Close to where they are grown, so the tomatoes are as fresh as possible and you can actually taste that freshness.
TJ’s : “….Our supplier not only makes this sauce, but also grows the sweet, juicy tomatoes that make it so special. The rest of the ingredients are simple and fresh, including olive oil, diced onion & chopped garlic (not powders), chopped fresh basil, and sea salt. The only “dried” ingredient is oregano, which was chosen purposefully for its more concentrated flavor.
What will you do with Trader Joe’s Caro Sugo Italian Tomato Basil Pasta Sauce? The answer is: anything you like! As you can imagine, it’s delicious with your favorite TJ’s pasta or ravioli. Try it with our Homestyle Angus Beef Meatballs on a Sandwich Roll topped with melted Sliced Provolone. You’ll also find this Tomato Sauce shines on pizzas, in shakshuka, or even as a dipping sauce for our Breaded Mozzarella Cheese Sticks!”
As they say do not limit yourself to just thinking of this pasta sauce. This sauce is a great sauce for cooking. PIZZA? Yes, I am thinking. I definitely want to try making a pizza using this Caro Sugo sauce and the Mozzarella log for one thing. My dough is developing now in the fridge. I will report back here with pix!
This is a Must Try. Granted this costs more than some other quite good pasta Trader Joe’s sauces which cost less than half the price ($1.99) However if you want to taste an artisanal imported Italian sauce which is truly Gourmet Level, this is well worth trying at least once. People who have are saying they go back and buy a few jars at a time.
CARO SUGO Italian tomato basic pasta sauce $4.99 (24 oz)
PIzza made with this Caro Sugo sauce (my wife said I should have used more sauce). I made dough but you can buy TJ’s dough. Whole milk mozz. Fresh basil. It was yummy.
This new Trader Joe’s item is kind of good news if you are a ORANGE MARMALADE fan. Again, “kind of”
Trader Joe’s used to sell a really good marmalade. Their SEVILLE ORANGE MARMALADE was terrific. Outstanding. A proper marmalade made with Seville Oranges. It was one of the best orange marmalades I ever had. I loved it. Unfortunately Trader Joe’s famously discontinued it (back in 2019). Argh!!.
My review of that marmalade plus the fact that they had discontinued an outstanding product, happens to be one of the most Commented posts on this entire site. One of the biggest RANTS here. Everyone who loved it and used to buy it was pissed as hell that they discontinued it. People were shocked, aghast, angry and dismayed that an excellent product got the ax, and wrote in the Comments here to voice that anger. Over 80 people took the time and effort to Comment and complain.
Well guess what? About 5 years after they discontinued it, Trader Joe’s has just come out with this NEW ITEM. Trader Joe’s Seville Orange Marmalade Fruit Spread (ok, its “marmalade fruit spread”) Frankly I was pretty surprised to see it . I had to try it and review it. While not exactly the same, it is orange marmalade and I do find it very tasty. But! Its a “fruit spread” (meaning not as thick and tight)
The new marmalade fruit spread is a product of Belgium. That older (true) marmalade was from Canada.
So how is it? Its a bit of a mixed bag. It is orange marmalade made from Seville oranges and actually tasty. Is it as good as the old one? There are some obvious differences, the first being the added words “fruit spread”.
A) VISCOSITY: This is looser than that original marmalade. A “fruit spread” is not as tight / thick as jam or marmalade. This contains apple juice concentrate for one thing. It is much less viscous (thick) Runnier than a true marmalade.
B) SIZE. The original Seville Orange marmalade came in a big jar of about 17 ounces. This jar is just 7.5 ounces. Less than half the size of that old marmalade. Yet it costs about the same. So twice the price of the old one, and as less thick so will you use a bit more?
The ingredients on the old one (pictured below with a yellow green label) were: SUGAR, SEVILLE ORANGE PEEL, SEVILLE ORANGE JUICE. Plus pectin , the natural gelling agent in fruit.
(this is the label on the old jar of marmalade from 2019)(label of the new version, marmalade fruit spread)
This version lists sugar and Seville oranges but alsoapple juice from concentrate as the ingredient after Seville oranges. Which is why I assume this is described as ORANGE MARMALADE FRUIT SPREAD and not simply “Marmalade”. Now Trader Joe’s says something about this, and even puts a positive spin on it….
“A great marmalade is a bit of a balancing act. First, you’ve got to balance the sweetness of the fruit juice and sugar involved with the tartness of the citrus and bitterness of the orange rind. Then, you’ve got to find just the right balance of fruit and rind within the physical makeup of the marmalade—too much fruit, and it’s more like a jelly, too much rind, and it’s an overly-chewy mess. Luckily, when we decided to bring in a seasonal Seville Orange Marmalade Fruit Spread to our shelves, we had some real experts in our corner. Made by the same supplier in Belgium who previously demonstrated their mastery of balance with our Apricot Cardamom and Green Tea Yuzu spreads, this sweet, citric, and properly proportioned Marmalade is a triumph of harmonious flavors and textures on the palate.” – Trader Joe’s
So while I I like the taste of TJ’s new “orange marmalade fruit spread” of course as a fruit spread it’s not as thick as it would be called just “orange marmalade”. I’m glad I can buy something akin to orange marmalade at Trader Joe’s again, period. But. Its a tiny jar. My jar went fast. Again, so a bit of a mixed bag.
Cost: This small 7.5 oz jar will go much faster than the 17 oz one of course especially as its not as thick and concentrated. The new marmalade costs more than double what the old one cost. Granted it was 2019 but the old bigger jar went for $3.50.
Some people might actually like this “marmalade fruit spread” who may not like the (thicker) more intense versions of marmalade they might have tried in the past. There is a whole “thick cut” versus “thin cut” camp. I suspect TJ’s is trying to please more people with this version? If you are a marmalade lover, at least this is worth trying, even if not “ideal” for the true English marmalade lover.
TJ’s: “Our supplier starts with hearty clusters of rolled oats – the kind of foundation that very important breakfasts are built upon – then sprinkles in bits of dried and sweetened blueberries and dried strawberries, so that every bite has an elegantly balanced blend of crunchy textures and sweet, fruity flavors. In other words: important, fun, and unarguably delicious.”
This is one of the newer granola’s Trader Joe’s introduced. Trader Joe’s VERY BERRY GRANOLA, as it name indicates, has a berry flavors, from dried strawberries and dried blueberries. It is just a wee bit on the sweet side. So rather than snacking out of hand, I think you want to eat this with something… milk, almond, soy milk, yogurt. I think its especially good with plain unsweetened yogurt, or especially Greek yogurt.
I liked it and found it good. Generally I don’t eat a whole bowl full of granola. I’m usually using it as topping, for a nice crunch on top of whatever else is in my breakfast bowl, which might have a mix of things: chia seeds, overnight oats, kefir, yogurt, bananas, blueberries or whatever fruit I have. This granola with it’s crunchy clusters is perfect for a bit of crunchy topping for me.
While I would not say there are a ton of dried strawberries and blueberries in it, as typical with Trader Joe, you get just enough so you don’t feel they gypped you. You taste the strawberry flavor in almost every bite as the dried berries have mostly broken up into small pieces so you will get a bit in almost every bite of it. As far as the dried blueberries, I wish they had more. I add frozen wild blues.
So this is a tasty granola and I would say this is worth trying.
I am still waiting to try the chocolate and coffee granola (huh?) people are talking about and see if that’s actually any good.
“Drizzle on as a finishing oil for salads and roasted vegetables.”
Ingredients: Extra virgin olive oil, fresh Sicilian lemons
This was a new fall product at Trader Joe’s which got a little buzz around it. A nice extra virgin oil with a hint of lemony flavor.
LIMONE PREMUTO – a “cold pressed extra virgin olive oil with whole fresh Sicilian lemons” ($7.99 for about 8 oz)
This is for the real foodies. These types of oils are called “agrumato”.
Agrumato olive oil – “simultaneously crushing olives with fresh herbs or fruits together for exceptional flavor, distinct aromatics.”
It just says “Product of Italy”, so unclear to me if the oil is also from Sicily but I would assume it probably is. Other vendors of this type of (agrumato oil) usually say something like “this distinctive product is made by crushing fresh olives and Sicilian citrus fruits together. This unique process results in an extra virgin olive oil with a vibrant, bright citrus finish. The combination of olives and citrus fruits creates an oil that not only adds a refreshing twist but also brings an authentic taste of Sicily to your kitchen.”
This olive oil has a lovely flavor with that little bit of bitterness that hits the back of your throat, which is a sign of a high quality extra virgin oil that is fresh. There’s no visible lemon pulp or rind, its been filtered out but the oil looks a little cloudy from the pressing with the citrus. The lemon flavoring is subtle, just a hint in the background, its not strong at all. You want to taste this oil and you do.
When I’ve used this I’ve found that if I squeeze on some fresh lemon juice as well, it really improves everything, so suggest trying that. This is good as they say on salads and roasted vegetables, but you could drizzle it on practically anything, such as a pasta, or as a dipping for bread.
Trader Joe’s LIMONE PREMUTO costs $8 for just over 8 oz. In contrast TJ’s sells a 17 oz bottle of excellent SICILIAN EVOO for about $12 (which used to cost $10!) That Sicilian oil is double the size of this bottle. If I add a squeeze of fresh lemon and perhaps even a little lemon zest on my dish and get a similar effect, albeit my lemon is not Sicilian! Therefore though I like this oil, it’s a “specialty oil”, a little splurge. Still, you would be drizzling on just a bit of this. On a budget I would probably buy the bigger bottle of their Sicilian EVOO and add my own lemon, or garlic as desired.
Just for comparison, here’s a similar item on amazon, same size, $20 https://amzn.to/4kXGv8Z
Worth trying if you are into olive oils and can afford it for a small bottle. Otherwise I’d say go for the bigger bottle of the SICILIAN oil at TJ’s.
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