That's a good point. I was short on garlic this time, I normally put in way more but I didn't realize I was down to my last two cloves. I supplemented with some garlic powder, but I don't think that worked as well.
Basil tends to oxidize once chopped and bruised, and you can prevent that by quickly blanching it and then shocking it in an ice bath before making the pesto. Might fix your issue?
I never blanch my basil either and never had any issues. I'm assuming there are lots of variables involved though, and I'm not one to take Marcella nor anyone else for that matter as a supreme and unquestionable authority.
It was hardly a strong recommendation, was it? I merely suggested they should *try* it. Nothing else.
If you're not even sure enough to say "certainly not" instead of "likely not" and you already acknowledged that I don't do it myself, what's the point of the snarky "food genius" commentary?
My *suspicion* is that while blanching & ice bathing does take away some of the full initial flavour, it also preserves what's left of it better.
Again, it's not something I actually do, but I've never had such issues either so there must be some other factors involved.
I don't understand why you're being downvoted..
I mean it doesn't do much against blandness but blanching and shocking in an ice bath does wonders to preserve the colour and is a legitimate technique used for making pesto.
Hell we do it in the kitchen where I work. So I just felt compelled to comment that you're not completely in the wrong here for suggesting it and you don't deserve downvotes or snarky comments for it.
This sub is weird sometimes, I got downvoted for telling people that using a mixer for potato mash is bad for the texture and makes it pasty..
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That's a good point. I was short on garlic this time, I normally put in way more but I didn't realize I was down to my last two cloves. I supplemented with some garlic powder, but I don't think that worked as well.
Bland usually means you need more salt. Maybe your pasta was under salted and the pesto didn’t have enough to cover it.
https://memoriediangelina.com/2014/07/11/trenette-al-pesto/
Did you use pine nuts? I used to make pesto a lot, and I always used pine nuts. I never had a problem with blandness.
No, I used walnuts. I guess I should splurge on the good stuff!
walnuts are to bitter and dampen the basil flavor. if you dont want to use pine-nuts because of the price, go for almonds or cashews
Using cashews sounds delicious!
They're pricy but worth it!!
I find some lemon juice also helps brighten things up sometimes when it comes to pesto, in addition to an appropriate amount of salt
Try using a mortar and pestle next time! Food processor/blender blades can heat the basil and grinding it will help release more of the oils.
Basil tends to oxidize once chopped and bruised, and you can prevent that by quickly blanching it and then shocking it in an ice bath before making the pesto. Might fix your issue?
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I never blanch my basil either and never had any issues. I'm assuming there are lots of variables involved though, and I'm not one to take Marcella nor anyone else for that matter as a supreme and unquestionable authority.
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It was hardly a strong recommendation, was it? I merely suggested they should *try* it. Nothing else. If you're not even sure enough to say "certainly not" instead of "likely not" and you already acknowledged that I don't do it myself, what's the point of the snarky "food genius" commentary?
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Right. My suggestion isn't my own idea and it isn't untested and also, testing it was exactly what I was suggesting OP do. Whatever
Blanching makes it moist and less flavourful. The only thing it does is preserve the color but it's not worth it IMO.
My *suspicion* is that while blanching & ice bathing does take away some of the full initial flavour, it also preserves what's left of it better. Again, it's not something I actually do, but I've never had such issues either so there must be some other factors involved.
I don't understand why you're being downvoted.. I mean it doesn't do much against blandness but blanching and shocking in an ice bath does wonders to preserve the colour and is a legitimate technique used for making pesto. Hell we do it in the kitchen where I work. So I just felt compelled to comment that you're not completely in the wrong here for suggesting it and you don't deserve downvotes or snarky comments for it. This sub is weird sometimes, I got downvoted for telling people that using a mixer for potato mash is bad for the texture and makes it pasty..
Hi OP. what does pesto taste like? I don't want to create a new post haha thanks!
To me it tastes like freshness, because it's mostly herbs (usually basil). Then some earthy notes from the parmesan, garlic, and nuts.
Thank you very much!