These Mistakes Are Best Avoided When Making Homemade Pesto

Homemade pesto
Photo by Artur Rutkowski on Unsplash

Pesto experienced a huge boom in recent years, and it’s not difficult to see why. It’s incredibly versatile and delicious—especially if you make your own. Homemade pesto can taste much more delicious than the store-bought version, as long as you avoid making these three common mistakes.

Too Much Basil and Onion

Basil and onion are two of the main ingredients you’ll need when making pesto, but that doesn’t mean you should go overboard when using them. The tricky thing about onions is that they can easily overpower other ingredients, while basil will overshadow other herbs and greens, so they’re both better used in moderation.

Wrong Cheese

Cheese is another ingredient commonly used when making pesto and the variety you opt for makes all the difference. Parmesan and Pecorino Romano will do wonders for your pesto, but that’s not the case with some other varieties, especially the creamy ones.

Zero Patience

Making homemade pesto is best avoided if you lack patience in the kitchen. It’s important to not rush some parts of the process, such as washing your greens and blending the ingredients in the food processor. It’s a much better idea to roughly chop your ingredients, such as herbs and greens, and only mix them together once that’s done.