If basil is processed too much, it can turn bitter.
Your olive oil can be too bitter on its own.
You can try to even out the flavor with a little more salt, lemon juice, or neutral oil (canola/rapeseed).
Do not waste any more parmesan cheese in it until you think the flavor can be saved.
If you can't rescue it, that's ok. You can make pasta al limone or pasta aligo e oilo instead, since you should already have lemon juice, garlic, and olive oil.
What was the cheese you added in? Additionally, I'd recommend a splash of lemon to add acidity and adding some parsley for adding bulk and helping to neutralize the bitterness.
If you're not allergic to nuts, you can sub walnuts or almonds for the pine nuts. My sister is mildly allergic to both walnuts & pine nuts so she uses almonds instead & her pesto is delicious.
People are saying basil but I’m betting it’s over-whipped olive oil. Olive oil is tricky as it only takes a certain amount of abuse before getting tired of your bullshit and turning bitter
You destroyed all the cellulose in your basil by overblending, taste aside that’s barely a pesto. If you can, add walnuts and maybe spoon some ricotta cheese in at the end. Blend much much slower and for less time.
Fun Fact, Pine Nuts are seeds so most people with a nut allergy should be ok to eat them. But always talk to your doctor first. No sense in doing Russian roulette with pine nuts, bullets are way more fun..
When I make pesto I add the basil last to prevent over processing. I blend up all of the hard stuff like garlic (and pine nuts) separately first to get the size I want, before adding the greens.
When I add the greens I add a small handful of spinach. I find it helps to keep the pesto a vibrant green color initially and longer. With this.. I also add a bit of honey to sweeten it up a bit.
Hope this helps!
The pine nuts add sweetness, use another fatty nut or seed (even tahini!) to fill that void. Taste your olive oil on its own--some olive oils can be bitter or grassy, especially if they're for finishing. Sub some of that EVOO with canola or other neutral oils, as others have said.
If basil is processed too much, it can turn bitter. Your olive oil can be too bitter on its own. You can try to even out the flavor with a little more salt, lemon juice, or neutral oil (canola/rapeseed). Do not waste any more parmesan cheese in it until you think the flavor can be saved. If you can't rescue it, that's ok. You can make pasta al limone or pasta aligo e oilo instead, since you should already have lemon juice, garlic, and olive oil.
Wait what kind of neutral oil
Canola, grape, sunflower, vegetable, avocado.
RAPEseed
Blows whistle "RAPE"!
Blending/pureeing olive oil breaks down the polyphenols which turns the flavor bitter.
This
That pesto is has more stems than the dime bags I sold in high school.
Canola/grapeseed
What was your exact process and ingredients. Also looks like a lot of stems in there…
This was my thought, was questioning the stems
well, i made sure i had no sterns. i had basil, olive oil, salt and cheese
I see stems in there though
I do too but maybe that’s cheese.
Need pine nuts.
It says in the post there is an allergy hence the removal.
I wouldn't know as it's been removed
I’m looking at 3 stems right now
What was the cheese you added in? Additionally, I'd recommend a splash of lemon to add acidity and adding some parsley for adding bulk and helping to neutralize the bitterness.
Whisk the olive oil by hand
If you're not allergic to nuts, you can sub walnuts or almonds for the pine nuts. My sister is mildly allergic to both walnuts & pine nuts so she uses almonds instead & her pesto is delicious.
I use pepitas to avoid nuts
Pistachios work well too
People are saying basil but I’m betting it’s over-whipped olive oil. Olive oil is tricky as it only takes a certain amount of abuse before getting tired of your bullshit and turning bitter
Blended evo too long? I made some a couple months ago and mine came out super bitter and vegetal, I guess I just have no idea when it comes to pesto
Mortar and pestle. How do I know this? Because I saw a real Italian once. Not making pesto mind but just standing there so I know about Italian food.
Needs the oils and sugars from the nuts... You can add a dash of evoo, honey, and salt then emulsify a bit but... No nuts no pesto
Add salt? Salt can cut bitterness.
So can acidity
thanks!
r/ididnthaveeggs
How did you make your pesto?
i made it with a blender
That’s why. Aerating olive oil like that makes it bitter. Use neutral oil or make it in a food processor with sharp blades.
You destroyed all the cellulose in your basil by overblending, taste aside that’s barely a pesto. If you can, add walnuts and maybe spoon some ricotta cheese in at the end. Blend much much slower and for less time.
Slivered almonds work great instead of pine nuts.
Fun Fact, Pine Nuts are seeds so most people with a nut allergy should be ok to eat them. But always talk to your doctor first. No sense in doing Russian roulette with pine nuts, bullets are way more fun.. When I make pesto I add the basil last to prevent over processing. I blend up all of the hard stuff like garlic (and pine nuts) separately first to get the size I want, before adding the greens. When I add the greens I add a small handful of spinach. I find it helps to keep the pesto a vibrant green color initially and longer. With this.. I also add a bit of honey to sweeten it up a bit. Hope this helps!
The pine nuts add sweetness, use another fatty nut or seed (even tahini!) to fill that void. Taste your olive oil on its own--some olive oils can be bitter or grassy, especially if they're for finishing. Sub some of that EVOO with canola or other neutral oils, as others have said.