First time making pesto…
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Anonymous
| First time making pesto and I must confess, store bought is better. I didn’t follow a recipe. My ingredients were lots of fresh basil, olive oil, salt, pepper and garlic. I was going to squeeze some fro lemon juice, but forgot. The taste was a little bitter. The only thing I think I may have done wrong is using cheap olive oil. |
Anonymous
| Fro= fresh |
Anonymous
| No nuts? |
Anonymous
| So you didn’t follow a recipe, didn’t use all the ingredients required; and used cheap ingredients |
Anonymous
+1 You didn't make pesto. You made some kind of basil slurry. |
Anonymous
| You need to add pine nuts. Use good olive oil. And some grated parm. |
Anonymous
| The pine nuts should be toasted too for maximum flavor, at least a quarter cup to a food processor full of basil. |
Anonymous
| If you don't use nuts you have to use cheese. Thats what gives it the correct consistency and bulk. Sorry you didn't make pesto. |
Anonymous
|
Is the pesto in the room with us right now?
You made a basil salad dressing. |
Anonymous
Came here to say this. Also, I gently roast the pine nuts and the garlic. Also, black pepper if you didn't say that. |
Anonymous
I actually did use pine nuts, but they weren’t roasted. Didn’t know Parmesan was needed. |
Anonymous
| Parmigiano reggiano. Aged 24 months. Use tons of it. Agree with PP that you just made basil salad dressing. |
Anonymous
| This is a basic recipe. Compare to what you did and adjust accordingly. https://www.loveandlemons.com/pesto-recipe/ |
Anonymous
| OP, here. Thanks for the feedback. Obviously my biggest flub was forgetting the cheese. After tasting it again, it’s pretty obvious that it’s needed. I did remember the pine nuts, but maybe need some better oil too. It was a frantic attempt. Next batch will be better. |
Anonymous
| Frantic= frenetic. Autocorrect!?!?! |