From pasta to bread, pesto sauce can take all sorts of dishes to the next level—as long as you know how to make it. Freshly made pesto is a thing of beauty, and if you still haven’t mastered the art of making it, avoiding these three common mistakes is a good place to start.
Speeding Up the Process
You shouldn’t speed up some steps of the pesto-making process. Always take up some time to properly wash all your greens because no one wants to be dealing with sandy sauce. Also, don’t dump all your ingredients in the food processor to speed up the process because it’s highly recommended to roughly chop the ingredients before mixing them together.
Basil and Onion Overload
If there are two ingredients that you shouldn’t go overboard with when making pesto, it’s basil and onion. Onions will overpower other ingredients, and you should also avoid using too much basil to let other greens and herbs shine.
The cheese you use in your pesto makes all the difference and there’s a reason why most recipes call for hard cheeses. Stick to Pecorino Romano or Parmesan because creamy fresh cheeses don’t combine well and they won’t do your pesto any good.