I made Pesto last night, following the basic recipe (basil, pecorino romano, garlic, olive oil, toasted pine nuts) and it tasted pretty good, but it had a serious kick to it. Like a bit of spiciness. At first I just thought it was because Pecorino Romano is really sharp, but I tasted the cheese itself this morning and sure it was sharp and salty but not with this kick that the pesto had.
Anyone have any idea what caused it? Did I maybe put in too much or too little of something? I think I burned my pine nuts a little -- would that have caused this?
Or does anyone have any ideas how I could bring down the spiciness? I've been thinking of mixing in a little Spinach with my Basil or a little Parmesean with my Pecorino Romano, would this tone down the kick?
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