Classic Pesto Recipe (2024)

FAQs

Why does my homemade pesto taste bad? ›

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.

Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps: Pulse the nuts, lemon juice, and garlic in the food processor until they're finely chopped. Add the basil and pulse again.

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, after savoring pesto, you encounter symptoms such as itching in the mouth, hives, digestive distress, or even severe reactions like difficulty breathing or anaphylaxis, it's plausible that an allergy is present.

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.

Walnuts are a perfect substitute for pine nuts in pesto because walnuts blend up perfectly. They have a similar fat content as pine nuts, so they blend to a creamy consistency. Homemade pesto only needs a few simple ingredients, so every ingredient is important here.

Genovese Basil

Also called sweet basil or sweet Genovese, this is the most common variety and what you'll find in those plastic packages at the supermarket. The oval-shaped leaves are about 2-3 inches long and have a strong aroma and peppery flavor. This is the classic choice for pesto, Caprese salad, and pizza.

Blanched herb stems are a great way to pad a pesto or sauce and can also be blended into soups to add subtle flavor and color. If your basil is on its way out, blanch it whole (stem and all), puree it, and freeze it into ice cubes which you can use to quickly finish a soup or sauce with.

Pistachios, almonds, and walnuts or even seeds like sunflower, sesame, and pumpkin can replace the traditional pine nuts in pesto. Pretty much any edible nut tastes delicious—just make sure to toast and cool the nut before grinding them into the sauce.

What pasta is best for pesto? ›

Pesto Sauce

This fresh and fragrant pasta sauce is served uncooked, so choose a pasta shape that won't overwhelm it. Similar to oil-based sauces, pesto is served best with longer cuts of pasta, like the corkscrew shape of Fusilli. Pesto works best with Bucatini, Capellini, thinner Spaghettini, and Fettuccine.

Adding a small amount of acidity (lemon juice or vinegar) and balancing that with a little sweetness (sugar or honey) is the best way to take the edge off a pesto that tastes overwhelmingly of garlic. Almost every cuisine on earth makes use of garlic, and it's a vital component in pesto.

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.

Not only does toasting nuts amplify their nuttiness, but it also introduces complex flavours and makes them crunchier. We're not fans of those qualities, so while you won't find us making pesto with toasted pine nuts, a lot of cooks recommend it.

As for what we do recommend, our go-to method to tone down the excessive garlicky taste of pesto is to add a little acidity and sweetness. Acid (normally in the form of lemon juice or vinegar) denatures allicin, the source of garlic's spiciness.

Why is my pesto bland? It's likely because you need to add more basil or salt. You want your pesto to taste slightly too salty - that way when it's mixed with pasta the dish won't be bland.

Unrefrigerated pesto

Because it's an oil-based sauce, it will spoil and go rancid after a while if exposed to air.

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. Need a break?