Help me fix my basil pesto for dinner tonight (or maybe tomorrow)!!!

[notsusan]

I made Ina Garten's recipe for basil pesto, but I used 1 teaspoon of sea salt instead of kosher salt. Now, it tastes too salty. Is there anything I can do to fix it?

[notsusan]

Thanks. I'll add more & let you know how it turns out. Do you know if kosher salt is less salty than sea salt?

[will47]

Is it coarse sea salt, or the same style as table salt? Salt (both sea salt and kosher salt) can be of different shape / size bits. Depending on the salt, you may get different results. If a recipe specifies kosher salt and you're using table salt, measured by volume, you'd usually want to start out with less, and adjust to taste, and vice-versa. Using a scale is probably the most reliable way to measure.

[notsusan]

I used sea salt that was about the same size. You are completely right about starting with less!!

[hotoynoodle]

ignore recipe rec's for salt, and simply do it to taste. your cheese may have been saltier, or you may simply prefer less.

[chefj]

The general excepted volume conversion is that kosher salt is double the volume of table salt. So 1 tsp of table salt is the same as 2 tsp of kosher salt. One slat is not saltier than another other than some specialty salt which are not pure salt and have other salt compounds and impurities like sea salts, pink salt ect...

[hotoynoodle]

add more basil, more oil, more nuts. do not add more cheese. just build it out and up, and keep tasting as you go.

[hotoynoodle]

eta: also remember you won't be eating the pesto off a spoon. it will be spread out considerably over the dish.

[Kater]

the only thing I can think of is to add more basil and pine nuts to change the proportion, perhaps more oil as well

you'll wind up with more pesto than you wanted but I'm sure you can find a friend who would like some

[chefathome]

It also freezes well, either in ice cube trays then put into bags or just in small containers.

[ipsedixit]

Make more pesto without salt. Then combine.

Just FYI, lots of people here have mentioned that Ina's recipes tend to fall on the saltier side.