The Best Basil Pesto Recipe (and Tips) (2024)

FAQs

How do you get the bitterness out of basil pesto? ›

Anything sugary will work: granulated white sugar, honey, fruit juices, even sweet dessert wines. Acid in the form of vinegar or citrus juices can make a pesto taste less bitter and could even enhance the flavour of the sauce at the same time.

Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you'd like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.

If you're making pesto at home, blanching basil for 15 seconds will deactivate the enzymes' ability to brown. Just make sure to stop the cooking process by plunging the leaves into an ice bath straight after.

For modern makers who like the quickest method: Stick with the food processor. The pesto won't be as creamy, but if you're all about efficiency this will do the trick. For those on a budget or with small kitchens: Go for the mezzaluna or the immersion blender.

To keep your basil tastiest, prune the blossoms from the end of each stem before the flowers dry out. Basil has a tendency to grow very bitter tasting leaves if the flowers are allowed to mature to seed. Overwatering or under watering your basil can also lead to bad tasting leaves.

And wouldn't you know, cilantro happens to naturally share a chemical that is also used during soapmaking. So, for those of us who have a certain gene cluster, we find those chemicals to be very assertive, hence the soapy flavors coming through.

The most common reason for pesto tasting bitter is that the olive oil is past its best and has started to turn rancid. If the pesto has been made in a food processor or blender, there's also the possibility that it has turned bitter from the crude, sheering action of the blades.

What does pesto taste like? Traditional pesto is a thick, green sauce that tastes bright and herby from the basil, and salty and rich from the cheeses and pine nuts. It should be garlicky, with pleasant grassiness from good quality olive oil.

The most important tip: Be generous with salt and basil!

These form the main pesto flavour so you don't want to scrimp on them - it will lead to a bland taste. If your pesto looks too dry, add more oil. You can also add more lemon juice if you want a stronger kick.

How to Use Lemon Juice to Keep Pesto Green. Another way to prevent basil oxidation? Lower its pH with lemon juice. Browning happens most readily at neutral pH, so making the pesto's pH more acidic can help slow down this process.

Why does pesto turn black? ›

According to Cook's Illustrated, delicate basil leaves oxidize very easily, turning darker or even brown as they get exposed to air.

This is a chain reaction that happens in the presence of oxygen and is what causes the deterioration of food, making it a dull colour and sometimes resulting in off-smells or off-flavours too. This oxidation is largely unavoidable and isn't dangerous per se.

Can you use basil stems in pesto? Absolutely! The great thing about making pesto is that you can use the entire herb in the sauce. If you get a bunch of basil with extra thick stems, you may want to trim those off, as your blender or food processor might not be able to handle them.

Cashews. Cashews resemble pine nuts in color, texture and mild sweetness, and can be used as a substitute in just about any recipe. Stick to unsalted versions (roasted or raw varieties both work), and toast them to provide extra depth of flavor.

It's up to you if you want to use Pecorino Romano or classic Parmesan, but there is one rule you must follow: Pestos need hard, salty, aged cheeses. Creamy fresh fromage, like chèvre, doesn't combine well, and makes for a gloopy sauce. Besides, Saffitz says, a pesto should be a little chunky, not uniformly smooth.

PESTO SHOULD NEVER BE “COOKED”. If you cook Pesto Sauce, you change the make up of the fresh basil and cause it to turn darker in color. It is best to warm it up and use it at room temperature. If it needs to be thinned out, you can do so by adding a little water, chicken stock, cream or white wine.

Cover the flavor with sweetness.

The sweetness naturally covers bitter tastes. Throw a pinch of sugar or some honey into bitter foods and drinks to enhance the flavor a bit.

The addition of other compounds such as sucrose, sucralose, polydextrose, and milk can reduce the bitterness, astringency, and characteristic flavor of polyphenol extracts. ...

Taste the wild garlic: If it is the wild garlic flavor you don't like then simply add some different greens like spinach. Increase the salt or fat: Both can help to cut the bitterness. Add more pine nuts and/or parmesan cheese to your pesto. Especially the cheese has both fat and salt in it.