I am such a fan of homemade pesto, the vegan stuff in a jar is pretty dry and vinegary - EXCEPT Barilla vegan pesto which is just as salty/ basily/ parmesany as the original, but you can't get it here! So when I was in Aotearoa/ New Zealand, I stocked up!
I'm definitely keen to try all the variations .The other day I dabbled in a broad bean and pistachio pesto and it was delicious (plus, I felt pretty fancy spreading it on my pumpernickel toast). Definitely agree with the pesto power sentiment here in the comments section too!
I am picky about pesto, as I often find it too oily. With is not an idictment against oil, but I just personally don't have a high tolerance for oily food, it makes me feel a bit sick. Same reason I don't eat a lot of deep fried food. So I prefer to make my own pesto, as I can control the oil. I will often replace most of the oil with some pasta cooking water, or sometimes just plain water thickened with a teeny pinch of guar gum.
I used to follow a blog where blogger also couldn't tolerate much oil, and when she made salad dressings she would sub water or veggie broth for the oil with some guar gum to help thicken it. I was fascinated and it really does help with consistency.
I don't know if this is sacrilege, but because of some gut problems I have had to eat pretty low fat lately and so I've been making pesto with defrosted frozen peas blended with herbs, a small bit of olive oil, lemon juice, nooch, miso etc and I have to say I love it. It's a super bright green and it's very good on sourdough toast or pasta or whatever.
Hiiii! This is where I first read about it. I rarely use a full bag of frozen peas though. Also very good if you don't have a ton of herbs because you still definitely get a lot of flavor from the peas plus a smaller amount of basil or whatever.
These recipes have made my mouth water!!
I am such a fan of homemade pesto, the vegan stuff in a jar is pretty dry and vinegary - EXCEPT Barilla vegan pesto which is just as salty/ basily/ parmesany as the original, but you can't get it here! So when I was in Aotearoa/ New Zealand, I stocked up!
I'm definitely keen to try all the variations .The other day I dabbled in a broad bean and pistachio pesto and it was delicious (plus, I felt pretty fancy spreading it on my pumpernickel toast). Definitely agree with the pesto power sentiment here in the comments section too!
I am mesmerized by the notion of broad bean + pistachio!! It sounds elegant!!
I hope you get to stock up on the "good stuff" sooner than later !
Pesto power 🪴
Hey dear
Wouldn’t ya say?
I would! I would! I would also discuss the northern/southern Italian pesto divide !
I am picky about pesto, as I often find it too oily. With is not an idictment against oil, but I just personally don't have a high tolerance for oily food, it makes me feel a bit sick. Same reason I don't eat a lot of deep fried food. So I prefer to make my own pesto, as I can control the oil. I will often replace most of the oil with some pasta cooking water, or sometimes just plain water thickened with a teeny pinch of guar gum.
I think that sounds lovely! The guar gum here is intriguing for consistency...
I used to follow a blog where blogger also couldn't tolerate much oil, and when she made salad dressings she would sub water or veggie broth for the oil with some guar gum to help thicken it. I was fascinated and it really does help with consistency.
Gorgeous post! I don’t remember eating pesto as a kid, but love it now. These photos are making me hungry :)
Power to the Pesto! 🌿
Hear, hear, Jolene!! Thank you for your kind words, too : )
I don't know if this is sacrilege, but because of some gut problems I have had to eat pretty low fat lately and so I've been making pesto with defrosted frozen peas blended with herbs, a small bit of olive oil, lemon juice, nooch, miso etc and I have to say I love it. It's a super bright green and it's very good on sourdough toast or pasta or whatever.
Paula! First off, HELLOOOOO!! Secondly, I am fascinated by this pea pesto fancy toast ordeal!
Hiiii! This is where I first read about it. I rarely use a full bag of frozen peas though. Also very good if you don't have a ton of herbs because you still definitely get a lot of flavor from the peas plus a smaller amount of basil or whatever.
https://www.bonappetit.com/favicon.ico
I repeat the intrigue! I will keep this in mind for deep winter : )