Easy Spinach Pesto Recipe (2024)

FAQs

Why is my spinach pesto bitter? ›

The most common reason for pesto tasting bitter is that the olive oil is past its best and has started to turn rancid.

Pesto Genovese is made with basil. Basil, pine nuts, garlic, parmigiano reggiano and olive oil are the traditional ingredients.

Almonds. My personal favorite, almonds make an excellent substitute for pine nuts in pesto because of their mild, nutty flavor. I like to buy sliced, raw almonds and toast them myself in a pan on medium-low heat. Toasting almonds gives them a depth of flavor that makes just about any dish taste incredible.

Anything sugary will work: granulated white sugar, honey, fruit juices, even sweet dessert wines. Acid in the form of vinegar or citrus juices can make a pesto taste less bitter and could even enhance the flavour of the sauce at the same time.

Primarily, I want to say: If you find spinach and other greens too bitter, add some apple cider vinegar or other acid when cooking. This acid will help balance with the bitter. When I cook spinach, I sauté some diced tomato (another acid) in oil for a minute or two, and then put in the spinach. Hope this helps.

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.

FAQ: How Long Does Homemade Pesto Last? You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.

Blanching basil retains its vibrant green colour for longer and helps reduce the speed of oxidation, which is responsible for an unappealing grey or brown tinge.

The reason is because classic basil pesto contains pecorino and Parmigiano-Reggiano, which are both made from milk curdled in animal rennet. That means that most of the pesto sauces you see on supermarket shelves are not vegetarian.

Cashew for their creamy texture, and almonds for their flavour. The pesto turned out great, taking on some different flavours from the nuts, but still providing the classic flavour thanks to an abundance of basil, parmesan, and a squeeze of lemon.

Should I toast pine nuts for pesto? ›

Pine nuts are classically used in pesto and toasting them before you add them allows their flavor to shine. Looking for a great recipe? Try adding them to Food Network Kitchen's Basil Pesto recipe. They're also delicious tossed into any salad, such as this lemony Kale with Golden Raisins and Pine Nuts salad.

If choosing between pine nuts and walnuts, pine nuts is my preference. The nuts are softer and more subtle in flavor. They add a little bit of texture and a little bit of flavor. Pesto with pine nuts is really good, but pine nuts are also really expensive.

Properly made pesto tastes fresh and zingy and balanced, not muddy. Each flavor component is identifiable—the fragrant basil, the pungent garlic, the buttery olive oil and sweet pine nuts, the tangy cheeses—and yet none dominates. Basil is the star, for sure, but its perfume works in balance with the other ingredients.

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.

The easiest way to thicken your pesto sauce is to add cornstarch. In a small bowl, start with 1 tablespoon cornstarch and add an equal amount of cold water or vegetable broth. Mix until it becomes a smooth paste; this is called a slurry. Whisk in a little at a time as in not to over thicken your pesto sauce.

Aged spinach leaves which are dark green in colour, often turn out to be slightly bitter in taste. To avoid such a scenario, opt for young spinach in the first place. Always buy spinach that is bright green in colour and has vibrant-looking leaves.

Spinach can become bitter when sautéed due to its high levels of oxalic acid, which can be released when the leaves are cooked for too long or at too high a temperature. Additionally, overcooking can break down the chlorophyll in the spinach, leading to a bitter taste.

Try a spoonful of the sauce and add more salt, pepper, lemon juice, and/or nutritional yeast, as desired. If the kale pesto tastes bitter, add 1/4 teaspoon maple syrup or honey to balance it.