In the past I saw some comments that I added way too much nuts, too much leaves or oil and today I took some notes of the exact amount in order for the pesto have a bright green color with paste like consistency.
If you guys have any more tips I would love to hear it thank you.
by BonusCapable1486
20 Comments
I think its still too many nuts or not enough basil. Has a guacamole color
Looks pale and gummy. You still must be adding too much pignoli. Or not enough basil.
sorry to tell you, but you are not close, there ‘s something wrong there . Check the ingredients and quantity you need. Fresh basil , a lot, is a must. Then pine nut , parmigiano, olive oil, salt and garlic(only a small piece). You are far in consistency and color
How does it taste?
My preferred ratio is roughly 1:2:2:8. Nuts:oil:cheese:basil. Oil i kind of just add slowly until it feels right.
You are heating up the basil too much, that’s why it isn’t staying vibrant green. If you want to maintain the color then use a different mortar and pestle. Traditionally this would be a marble mortar and wood pestle, the marble stays cool and does not build up heat
Put the mortar and pestle in the freezer for one hour before prepping your pesto, I took a pesto course just outside of Genova in Liguria where this style of Pesto is from and this is the most important step for sure, it prevents the basil from heating up and oxidizing turning it black.
Be bad , use a blender ! I won’t tell!
Use a food processor
Could try adding the cheese & oil at the end and stirring through the basil, nut & garlic paste (if you haven’t already tried)?
Very strange colour.
Wow, yea this is way off. It looks like a spinach artichoke dip or something like that. For pesto you can really eyeball it often. Rinse and dry your basil, toast some pine nuts in a pan, let them cool, peel a few garlic cloves, finely grate a bunch of parmigiano. Put the basil in the food processor with the garlic and pine nuts, give a few quick pulses to get it chopped nicely. With the unit on, slowly add olive oil bit by bit till you get a consistency you like, add the cheese, adjust salt/pepper.
Not pretty but must be tasty.
How did you even make it look like this? Did you melt the cheese or put some other dairy in there?
seems thick and not as green. As a person of culture, these two are vital.
Honestly if you hadn’t said it was pesto I’d had thought I was looking a spinach dip.
Try using a blender, your main ingredients is basil, garlic and olive oil every other thing you want to add is to your liking, i personally don’t want to crunch on nuts.
To be honest, it’s pretty awful. Try with a proper mortar, this is too coarse.
Traditionally pesto would be made with a smooth marble mortar with a wood pestle. Because the molcajete has little cavities, it might be adding air and lightening the color.
You should be adding this to pasta and pasta water anyway, so the color is gonna change regardless.
Cook for yourself and your own taste buds. I bet it’s great.
Something n is off with the colour, I find it’s too light. What sort of basil leaves are you using