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Pesto Advice

madonna | Sep 8, 2011 02:19 PM

I made a pea pesto the first time and just winged it without measuring. I added cooked frozen peas, fresh garlic, basil, coarse sea salt ,and olive oil in the food processor and pureed it. It came out perfectly delicous.

After that, I have tried to repeat the recipe with no sucess. For some reason it seems to come out with this weird texture. It looks curdled and does not homogenize like the first time. The oily part seems to keep rising to the top and the rest just looks curdled. It tastes all right, but looks really unappealing.

Can someone tell me what I'm doing wrong? Is it the ration of ingredients, or the technique when blending?

thanks in advance

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