Miscellaneous Pesto Notes
Pesto and pine nuts. May the two never be torn asunder. Forget what you read about substituting walnuts, almonds or hazelnuts. Pignoli is the only ingredient that provides the creamy texture that binds this sauce.
Never heat pesto sauce - the basil will turn black and taste bitter.
Never use dried basil or you’re in for a rude surprise.
Experiment with pesto - add it to soups, soft cheese, sandwiches, life.
When cut basil is exposed to oxygen, it eventually blackens. If you must make pesto ahead of time, cover the top of the batch with a light layer of olive oil and press a piece of plastic wrap evenly over the surface. Refrigerate. Leave the pesto out to reach room temperature before adding to a recipe.
Does your pesto taste a tad flat? Add 1/4 teaspoon of high quality balsamic vinegar to round it out.