Was wondering if this had the right texture for pesto? Very new to Italian cooking and would like to hear back from the source!
Recipe I used –
2 cups fresh basil leaves
1 small garlic clove
Quarter of a lemon squeezed
1/4 cup EV Italian olive oil
1/4 tsp salt and pepper
1/4 cup grated Parmesan
1/2 cup pine nuts
Any advice or criticism is welcome.
by Siostrzeniec56710131
10 Comments
if you like it ticker just ad some more cheese btw it looks nice to me
Not too bad.
you can skip the lemon juice if you are gonna eat it right away.
No. Sorry to be blunt (english is not my language), it looks wrong. Please see some video (like this https://www.youtube.com/watch?v=pQnvhC-42Lo )
BTW there is no lemon in pesto.
Not enough basil, also basil doesn’t seem pestled enough. I shouldn’t be able to tell large pieces apart. Proportions are to taste to a certain extent, but that’s not enough basil for a basil pesto.
Lemon juice doesn’t belong in pesto. It can only serve the purpose of a preservative, but if you are making pesto by hand you’re not overheating anything and you shouldn’t need any preservative besides oil.
Rather than “Italian” EVOO*, any mild-tasting EVOO will do it if you want to be cheap, or on the opposite end Italian EVOO from Liguria region.
*If no other information than Italian is on the bottle, say which region or even better what type of olives, then it’s likely to be poor quality, no matter that it’s Italian.
No. Sorry. But my grandmother (she make me pesto handmade every day for years) don’t approve.
It is barely incorporated. Big chunks of everything. Soupy. This honestly looks disgusting. Sorry.
Thank you for all the criticism. I can tell I have a lot to learn and will try next time to do it better!
i know many people that would hit you
Remove the lemon, there’s no lemon in genoese pesto.
Also mortar more and add more basil.
Look up “pesto novella” or “pesto di Pra” for the right objective, those are the only 2 commercial pestos that are good, the rest are utter shit.