Pesto Advice
I made a pea pesto the first time and just winged it without measuring. I added cooked frozen peas, fresh garlic, basil, coarse sea salt ,and olive oil in the food processor and pureed it. It came out perfectly delicous.
After that, I have tried to repeat the recipe with no sucess. For some reason it seems to come out with this weird texture. It looks curdled and does not homogenize like the first time. The oily part seems to keep rising to the top and the rest just looks curdled. It tastes all right, but looks really unappealing.
Can someone tell me what I'm doing wrong? Is it the ration of ingredients, or the technique when blending?
thanks in advance
By madonna
on Sep 8, 2011 02:19 PM
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Perhaps you used parmesan or other grated cheese the first time and not thereafter? Cheese is not listed in your ingredients, but it is typical in pestos.
Cheese could have allowed the first batch to emulsify more fully. Egg and mustard are other emulsion aids, but not likely in a pesto. The separation you describe is what one would expect with only watery peas and oil.
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In addition to cheese, how about nuts? Pestos usually contain pine nuts, walnuts, almonds, pecans...
According to the ingredients you used you've just made yourself basil pea oil! Yummy but not technically a pesto.
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Yes you both are right, pesto usually does contain cheese or nuts. I was trying to make it non-dairy and for some reason it did emulsify well the first time, maybe a fluke.
hmm...maybe the peas were too watery the next time or too hot?
I might try a batch with nuts and see how that goes
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Yes, I think nuts might also be helpful. Overlooked that one.
Water is a likely issue, or quantity--some processors might not emulsify too small an amount--and also the method of adding oil could be a factor (try streaming it in slowly rather than adding all at once?).
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Maybe try using thawed peas. Initially frozen peas would make a nice texture but would get watery after sitting a bit.
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^^^^^^^
I agree with chefathome and Baddabing
If me, I'd pull the peas out of the freezer and let them thaw a bit while resting on a towel to absorb the moisture. Once thawed but still firm and cold, then pop them in the food processor.
For nuts, I have use pine nuts, cashews and walnuts all with success. Considering I have a basil plant that is now a 3' high bush, I've been making pesto almost weekly.'
What made me think of your problem is that if I wash my basil and do not dry it well either in a towel or "salad spinner", the excess moisture tends to mess with the emulsion (I presume due to the oil vs. water principle) and it can funk things up. I also think the cheese helps to absorb any excessive moisture, and with that not being used, the mixture may be more loose than expected.
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I've been using roasted unsalted cashews this summer, and they give my pesto a great creamy consistency. Those might be a great addition, especially since the OP is trying to make a non-dairy pesto
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I'd skip the peas as frozen peas have little flavor and probably added water to mess you up.
Nuts give great creaminess and add some protein. Also add oil slowly.
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