Pesto Sauce - Recipes Worth Repeating (2024)

FAQs

How to make pesto sauce better? ›

Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you'd like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.

Adding a small amount of acidity (lemon juice or vinegar) and balancing that with a little sweetness (sugar or honey) is the best way to take the edge off a pesto that tastes overwhelmingly of garlic. Almost every cuisine on earth makes use of garlic, and it's a vital component in pesto.

We took pH meter readings from a random selection of shop-bought pestos, and on average, their acidity levels were 4.2. The most acidic pesto we found had a pH of 3.8, but it was so sour that we found it unpalatable. That level of acidity can be especially bad for anyone who suffers from acid reflux or heartburn.

Part of pesto's appeal is its rough texture that clings beautifully to pasta and bread. If you over-process the sauce, the pine nuts will be bitter and the sauce will be too thin to coat pasta.

Traditional pesto is a thick, green sauce that tastes bright and herby from the basil, and salty and rich from the cheeses and pine nuts. It should be garlicky, with pleasant grassiness from good quality olive oil.

The most common reason for pesto tasting bitter is that the olive oil is past its best and has started to turn rancid. If the pesto has been made in a food processor or blender, there's also the possibility that it has turned bitter from the crude, sheering action of the blades.

Why is my pesto bland? It's likely because you need to add more basil or salt. You want your pesto to taste slightly too salty - that way when it's mixed with pasta the dish won't be bland.

You'll want to be mindful of the sodium content. Some jars have more than 500mg per serving and the 2020-2025 Dietary Guidelines recommend you eat no more than 2,300mg per day. It would be hard to stay within those guidelines if you get more than 20% of your sodium from pesto.

FODMAPs are found in foods such as garlic, onions, and nuts, which are commonly used in pesto. Consuming large amounts of FODMAPs can lead to digestive symptoms, such as bloating, gas, and stomach pain. Lactose intolerance: Some types of pesto contain cheese, which is a common source of lactose.

Is pesto sauce bad for gastritis? ›

The NHS doesn't name pesto as a cause of heartburn, acid reflux, or gastritis, but it does state that fatty foods can trigger symptoms in some patients. For this reason, we recommend keeping a diary of when you eat pesto and noting whether any symptoms follow.

Garlic is safe to consume in the amounts found in foods and may have several health benefits. However, garlic may not help acid reflux and may contribute to its development in some people. Research indicates that allium vegetables, including garlic, may worsen acid reflux-related symptoms.

2 Potential Downsides

First, since traditional pesto contains nuts, someone with a nut allergy must avoid traditionally prepared recipes. Luckily, there's an easy workaround using recipes without nuts. Second, store-bought pesto may or may not contain extras you may not want to eat.

PESTO SHOULD NEVER BE “COOKED”. If you cook Pesto Sauce, you change the make up of the fresh basil and cause it to turn darker in color. It is best to warm it up and use it at room temperature. If it needs to be thinned out, you can do so by adding a little water, chicken stock, cream or white wine.

Why Does Pesto Turn Brown? To understand how to keep pesto green, it's important to know what makes it turn brown. The problem is the basil: Cutting, processing, or bruising activates the enzyme polyphenol oxidase in the leaves.

Adding a little sugar is the most obvious way to dampen down any bitterness from pesto. Anything sugary will work: granulated white sugar, honey, fruit juices, even sweet dessert wines.

Add 1/4 cup chicken stock and a bit of heavy cream, maybe 2 Tbsp, and add in my pesto.