Home Cooking

Pesto

rescuing bitter pesto

Share:

Home Cooking 18

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.

Want to stay up to date with this post?

Feedback