This delicious homemade basil pesto recipe gives tips to fix a bitter basil pesto or any bitter pesto for that matter.
This basil pesto recipe is fast and easy to make and will not be bitter if fresh ingredients are used in a minimally processed way.
The Culprits of Bitter Basil Pesto
- Basil that is bolting (AKA flowering). Definitely don't use any basil flowers. They are very bitter. Older leaves are also more bitter than younger leaves (I still use them though). Use young basil plants for the best pesto results.
- Rancid olive oil. You know the taste. Buy some extra virgin olive oil. Keep it in a dark place away from any heat. Taste it before you use it.
- Rancid nuts. You know that taste to. Taste your nuts. If they are bitter then the pesto will be bitter.
- Old garlic. If the garlic has the green shoot coming out of it simply take it out. That means it's older garlic. I still use the clove but take out the green shoot.
- Too much processing in the food processor or blender. I like chunky pesto anyway. Don't just run the food processor or blender. Either make the pesto with mortar and pestle (if you have the energy) or pulse it gently in the food processor.
How To Fix Bitter Basil Pesto
- Buy better quality oils and nuts. Always taste them before making basil pesto to check if they are rancid or bitter.
- Add a little lemon juice to the pesto. This helps mellows out any bitterness. Lemon juice also gives the basil pesto a little tang.
- Add more Parmesan cheese.
- Add more nuts (that taste good!).
- Use fresh garlic or add less or even toast the garlic first before using in the pesto.
- Make basil pesto with a mortar and pestle or by lightly pulsing pesto in a food processor. I'm no chemist but oils and the nuts in oils get denatured quickly and can change taste when blended on high speeds for a long time.
Homemade Basil Pesto is Versatile and Easy!
Fresh basil pesto doesn't necessarily need a recipe. Homemade basil pesto ingredients are extremely versatile so try not to get too caught up in the "recipe".
Substitutions for pine nuts: Use walnuts, brazil nuts, almonds, cashews, sunflower seeds, whatever! Allergic to nuts or seeds? Make basil pesto with no nuts.
Looking for a vegan basil pesto recipe? Substitute a couple Tablespoons of nutritional yeast or a non-dairy vegan Parmesan cheese alternative.
Lastly, just leave the cheese out and focus on nuts, herbs, garlic, and olive oil. Basil pesto is delicious without cheese too!
Want a "warmer" taste in your fresh homemade basil pesto and have more time? Cook the garlic and pan fry until fragrant (1-2 minutes) and/or bake the pinenuts at 350F until they are fragrant and have a roasted light brown color (generally around 5-8 minutes).
Smooth Vs. Chunky Fresh Basil Pesto
A kick booty blender or food processor will emulsify the mixture beautifully making an uber smooth basil pesto.
Having said that, it may also make basil pesto more bitter because of the overprocessing of the oil and the oil in the nuts.
A chunkier basil pesto is what I prefer for certain dishes or just because I'm bored with smooth pesto and craving another texture.
Chunkier pestos are delicious for more rustic dishes. They are also delicious on top of bread, toast, or bruschetta. Check out my Shrimp with Basil Pesto dish with chunky basil pesto.
Don't have a food processor? Make fresh basil pesto without a food processor by using a mortar and pestle or by chopping all the ingredients finely by hand.
Serve Basil Pesto With ...
Basil pesto is perfect over any kind of pasta - spaghetti, orzo, fusilli, etc...
Use pesto as a sauce or a spread on pizza, tarts or galettes, or sandwiches.
Toss basil pesto into a salad as a dressing and add a little water or oil to make it thinner if it's too thick.
Spoon homemade basil pesto over a ripe summer tomato or over fresh or cooked vegetables or casseroles... #summerlove
Can You Freeze Basil Pesto?
Homemade fresh basil pesto freezes and defrosts beautifully.
TIP: Freeze leftovers flat in a ziploc bag. Break off and thaw what you need as you need it and keep the rest frozen. See picture or video above.
Serving Suggestion
Serve this homemade basil pesto recipe with these complementary dishes:
You May Also Like
If you like this basil pesto dish you may also like these similar pesto type recipes:
Things In My Kitchen:
- Food Processor to blend, grate, and slice ingredients.
- Blender - for serious blending of pestos, drinks, smoothies, soups, etc...
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Fresh Homemade Basil Pesto - Fix Bitter Pesto
EatSimpleFood.com
This fresh homemade basil pesto recipe gives tips to fix a bitter basil pesto or any bitter pesto for that matter. This is a fast and easy recipe to make and will not be bitter if fresh ingredients are used in a minimally processed way.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 ¼ Cups
- Category: Condiment
- Method: No Cooking Involved
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 3 cups packed basil leaves (~ 1.5 oz), flowers removed
- 2 small cloves garlic (~ 2 tsp), remove any older green spouts
- ⅓ cup pine nuts, make sure these nuts don't taste rancid like bitter oil
- ½ cup grated Parmesan cheese
- ½ cup extra virgin olive oil, this needs to not taste bitter to start with, don't skimp!
- 2 tablespoon fresh lemon juice
- ~ ½ -¾ teaspoon salt
- black pepper to taste
Instructions
- Add all ingredients except olive oil to a food processor
or blender
- Blend, stop, and push down any basil remnants with a spatula. Drizzle in the olive oil slowly while blending if that's an option.
- Blend basil pesto until smooth in a blender if you want a smooth pesto. Blend in pulses in a food processor if you want a chunky pesto (less processing makes a less bitter pesto).
- Add salt, lemon juice, or olive oil to taste. Happy pesto eating! Beckie
or Notes
Fix Bitter Pesto:
-
- Buy better quality oils and nuts. Always taste them before making basil pesto to check if they are rancid or bitter.
-
- Add a little lemon juice to the pesto. This helps mellows out any bitterness. Lemon juice also gives the basil pesto a little tang.
-
- Add more Parmesan cheese.
-
- Add more nuts (that taste good!).
-
- Use fresh garlic or add less or even toast the garlic first before using in the pesto.
- Make basil pesto with a mortar and pestle or by lightly pulsing pesto in a food processor. I'm no chemist but oils and the nuts in oils get denatured quickly and can change taste when blended on high speeds for a long time.
DELICIOUS! I used Italian sweet basil from my garden and pistachios instead of pine nuts or walnuts. So good.
Thanks Susan! I love basil pesto with pistachios and wanted to rewrite the recipe but thought I should just leave it. Pistachios is definitely where it's at and I love it chunky and not smooth too 🙂