Technically what you made very well could still be “Pesto”, since the word refers to how it’s prepared not what’s in it (shares the same root as Pestle). The basil, pine nut, olive oil, and cheese recipe you were following would be Pesto alla Genovese
Well that’s explains why supermarket “Pesto” is allowed to be completely devoid if olive oil. I hate it so much, it tastes wildly different with sunflower oil than with olive oil.
For sure. I make pesto sometimes with dandelion leaves, olive oil, and walnuts. Any oil you like the flavour of, any bitter green, any nut. Garlic, however, is mandatory.
Technically what you made very well could still be “Pesto”, since the word refers to how it’s prepared not what’s in it (shares the same root as Pestle). The basil, pine nut, olive oil, and cheese recipe you were following would be Pesto alla Genovese
Well that’s explains why supermarket “Pesto” is allowed to be completely devoid if olive oil. I hate it so much, it tastes wildly different with sunflower oil than with olive oil.
Oh, I’d use olive oil if my wallet allowed it. But I did quit coffee not too long ago, maybe I should make olive oil my new luxury item.
For sure. I make pesto sometimes with dandelion leaves, olive oil, and walnuts. Any oil you like the flavour of, any bitter green, any nut. Garlic, however, is mandatory.