How do you make a pesto less oily and the cheese to not harden?!
Also, I use parmesan cheese in the pesto recipe, which tends to harden when cooled (I cook the pesto sauce over light heart for a short time to bring out the flavours more), which makes the sauce stick together in a clump and spoils the overall palatability of the sauce. How can I make the sauce such that it's a smooth mixture, instead of turning out in ugly huge clumps?
Finally, if you've got any pesto recipe that's less oily, I'll LOVE to learn!
Thanks so much!
Answers: I've been trying to make pesto from fresh basil. While it tastes fine, I feel that the large amount of extra virgin oil needed in the recipe makes the pesto too oily. Is there any other way to make a pesto sauce less oily so that it doesn't turn out to be eating a mouthful of oil with every bite?
Also, I use parmesan cheese in the pesto recipe, which tends to harden when cooled (I cook the pesto sauce over light heart for a short time to bring out the flavours more), which makes the sauce stick together in a clump and spoils the overall palatability of the sauce. How can I make the sauce such that it's a smooth mixture, instead of turning out in ugly huge clumps?
Finally, if you've got any pesto recipe that's less oily, I'll LOVE to learn!
Thanks so much!
1. The base for pesto is extra virgin olive oil. Properly prepared, pesto should never be runny; it should be a paste
2. Pesto means "pounded" in Italian. It is best made by pounding together (in a mortar) fresh basil, garlic, and pine nuts with just enough oil added during the process to make a paste (you can use a small food processor or blender, but you won't get as good results as you will with a mortar and pestle). Finely grated parmiggiano-reggiano (or pecorino) cheese is then whisked in, with small amounts of oil added to maintain the paste consistency.
PESTO SHOULD NEVER BE HEATED DURING ITS PREPARATION. This only serves to melt the cheese, with the predictable result of clumping and gumminess that you experience.
I once heard that water is oil's bitter enemy, so I was thinking maybe you could just drink water with your oil? That's not right is it.....my bad, sorry :)
this has less oil because it also has butter:
1 c. fresh basil leaves, washed and dried
4 spinach leaves, washed and dried
6 parsley sprigs
3 marjoram sprigs
1/2 c. pine nuts
3 cloves garlic, pressed (use garlic press)
1/3 c. grated Parmesan cheese
3 tbsp. olive oil
2 tbsp butter, softened
1/4 tsp. salt
Combine all ingredients in a blender or food processor and briefly pulse.
The previous answerer is right, don't heat the Pesto! As for the oil, I usually use about 1/2 as much as the recipe calls for and just add it a little at a time and use just enough to make all the other ingredients stick together. This means my Pesto isn't runny but like you , I HATE that mouthful of oil sensation so I'm prepared to make that small sacrifice.
These folks are exactly right....no cooking.....the chopping or tearing of the basil is what releases the flavor..not heat!!...and you control the adding of the oil so put in as little or as much as you like...and use a food processor to get it smooth as you like!!and Please...Please from the heart of a true Italian...dont ever put butter in it!!!
Less oil and no cooking. Pesto is supposed to be eaten fresh, putting it on the pasta is heating enough. Make sure your parmesan is finely ground.