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rescuing bitter pesto


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rescuing bitter pesto

Windy | | Jun 11, 2011 11:05 AM

I made a batch of pesto from Italian basil, and like the leaves themselves, it's quite bitter. Having now added a handful each of precious pine nuts and good quality cheese, I'm finding it's still not very tasty.

Any ideas for doctoring the sauce?

I have fresh mint and rosemary, but not sure either of those would help. More garlic? Sweet carrots?

I'm going to freeze half, and hope that spread on a sandwich or in six months, I'll overlook the flavor.

Or something else to do with several bunches of bitter basil?

Thanks for any ideas.

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