Mason Jar Basil Pesto Recipe by Tasty (2024)

FAQs

How to make jarred pesto taste better? ›

Swirl in flavored salt

Flavored salt is one of the quickest ways to upgrade any store-bought pesto since you just sprinkle, mix, and you're ready to serve. You don't want to oversalt the pesto, of course, so start by dusting a very small amount and add more to the pesto to taste. Garlic salt is a fantastic choice.

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.

What does pesto taste like? 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.

You do not need to cook pesto, as its flavours are best enjoyed raw. Instead, allow the residual heat from your freshly cooked pasta to gently warm it as you stir it in. Why is my pesto bland? It's likely because you need to add more basil or salt.

Fertiliser. Under-fertilisation limits the plant's ability to produce flavour compounds. Ensure your basil is sufficiently fertilised with nitrogen, phosphorus and potassium. Nitrogen is most important, as this maximises photosynthetic potential and will improve the essential oil yield and the flavour.

And wouldn't you know, cilantro happens to naturally share a chemical that is also used during soapmaking. So, for those of us who have a certain gene cluster, we find those chemicals to be very assertive, hence the soapy flavors coming through.

The primary ingredients in pesto — basil and olive oil — are sensitive to heat. Basil can lose its vibrant color and fresh flavor when exposed to high temperatures, turning it a darker, more muted green. Olive oil can also lose some of its health benefits and can develop a bitter taste when heated excessively.

Yes, pesto can be used straight from the jar and doesn't require cooking or heating. In fact, we actively discourage applying too much heat to pesto, as this will destroy many of the fresh flavours that producers work so hard to retain.

What pasta is best for pesto? ›

Pesto Sauce

This fresh and fragrant pasta sauce is served uncooked, so choose a pasta shape that won't overwhelm it. Similar to oil-based sauces, pesto is served best with longer cuts of pasta, like the corkscrew shape of Fusilli. Pesto works best with Bucatini, Capellini, thinner Spaghettini, and Fettuccine.

Put basil, pine nuts, cheese, garlic, canola oil, salt and pepper into a food processor bowl and process until finely chopped; do not over process, - you don't want the mixture to become a thick paste.

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.

Pistachios, almonds, and walnuts or even seeds like sunflower, sesame, and pumpkin can replace the traditional pine nuts in pesto. Pretty much any edible nut tastes delicious—just make sure to toast and cool the nut before grinding them into the sauce.

Swirl into soup before serving, add a spoonful on the side of roast chicken and salad, or dollop over your favourite lasagne. If you've only got a scraping left, pour a little extra virgin olive oil and red wine vinegar into the jar, screw on the lid and shake to make a salad dressing.

Yes, pesto can be used straight from the jar and doesn't require cooking or heating. In fact, we actively discourage applying too much heat to pesto, as this will destroy many of the fresh flavours that producers work so hard to retain.

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.

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