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.