Easy Spinach Pesto Recipe (2024)

FAQs

Why is my spinach pesto bitter? ›

The most common reason for pesto tasting bitter is that the olive oil is past its best and has started to turn rancid.

Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you'd like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.

Anything sugary will work: granulated white sugar, honey, fruit juices, even sweet dessert wines. Acid in the form of vinegar or citrus juices can make a pesto taste less bitter and could even enhance the flavour of the sauce at the same time.

The easiest way to thicken your pesto sauce is to add cornstarch. In a small bowl, start with 1 tablespoon cornstarch and add an equal amount of cold water or vegetable broth. Mix until it becomes a smooth paste; this is called a slurry. Whisk in a little at a time as in not to over thicken your pesto sauce.

Citrus juice can efficiently cover the bitterness of the spinach and give a fresh flavour to it. You can use either lemon, lime or even orange juice for the purpose. As soon as the leaves get cooked, take them out in a bowl. Drizzle some citrus juice over them, give a light stir and let it sit for 15 minutes.

Spinach is full of oxalic acid, a compound that's also found in leafy greens like Swiss chard, amaranth, beet greens, and sorrel. In his book The Flavor Equation, Nik Sharma notes that oxalic acid is also what makes these vegetables taste more acidic when raw.

To upgrade your favorite brand of pesto, turn it into a rich cream sauce by sauteing onions, garlic, seasonings, heavy cream, and shredded cheese. You can customize to your tastes by swapping onions for shallots, grated parmesan for shredded asiago, or a sprinkle of fresh herbs.

It might sound easier to throw the store-bought stuff in your shopping cart, but in reality, low-effort homemade pesto with its minimal ingredients tastes better, feels fresher and is 100 percent worth it.

Its scarcity, plus the fact that the plants are picked roots, soil, and all to ensure that only juvenile leaves make it into pesto, makes it extraordinarily expensive and something that only premium, artisan pesto makers can justify using.

The first thing to try is adding more liquid. How much liquid to add depends on how much of the sauce is broken. If it is half-broken, add half as much again as the amount of oil that was used to break it in the first place. If it is completely broken, add equal volumes of oil and liquid.

How do you make pesto less pungent? ›

As for what we do recommend, our go-to method to tone down the excessive garlicky taste of pesto is to add a little acidity and sweetness. Acid (normally in the form of lemon juice or vinegar) denatures allicin, the source of garlic's spiciness.

The most important tip: Be generous with salt and basil!

These form the main pesto flavour so you don't want to scrimp on them - it will lead to a bland taste. If your pesto looks too dry, add more oil. You can also add more lemon juice if you want a stronger kick.

The basic ratio is 1:2:2:8 (1 part nuts, 2 parts oil, 2 parts grating cheese, 8 parts leaves or herbs), plus garlic, lemon, and salt and pepper to taste.

That's largely down to the fact that most pesto sauces contain generous amounts of oil, nuts, and cheese. All three of these are high in fat and calories, so eating too much pesto, too regularly, and not getting enough exercise can ultimately be fattening.

The salty, starchy pasta water will loosen the pesto enough to make a light sauce over the pasta. Because of its salty, starchy quality, this water will make a more flavorful, thicker final pesto sauce than regular water would.

Try a spoonful of the sauce and add more salt, pepper, lemon juice, and/or nutritional yeast, as desired. If the kale pesto tastes bitter, add 1/4 teaspoon maple syrup or honey to balance it.

Spinach is the easiest leafy green to add to family dinners – it's affordable, quick to cook, the only prep it requires is washing it (or taking out of a packet if frozen), and it tends to be milder and slightly less bitter than some leafy greens.

Overcooking your spinach

Whether you're boiling, sautéing, or using any other method, the most important thing is to not overcook it. Overcooked spinach can take on a bitter burnt flavor and have an unpleasant mushy texture – not a good way to get people to eat their greens.