Homemade pesto - it doesn't work

[payaklw]

Is it just me or is there no way to make pesto that is edible at home? I have tried several times recently and it never turns out like the pesto you buy in a jar - it's never the right taste or texture no matter what I do. I am clearly missing something.

Also wanted to try and make my own hummus but I'm feeling life's too short now given my pesto failures

AIBU - yes you can make edible pesto at home which is better than supermarket option

YANBU - let's just cut my losses and buy ready-made

I like homemade pesto, really dislike the jars but like supermarket fresh. But I absolutely detest homemade hummus, I like the shop bought premium stuff. Our pub landlord is greek and even her homemade hummus is bad.

Contrary to mumsnet law, homemade is often a crock of shite but we all have to pretend otherwise to feel superior.

I'd really love to give making my own pesto a go but never get around to it.

The best value pine nuts I've found are in Lidl. The last time I bought them they were £1.19 for 100grms.

M&S is my favourite pre-made pesto.

I put a bag of rocket/watercress/spinach in food processor along with toasted cashew nuts, lemon juice, virgin olive oil, black pepper, garlic and parmesan. Sometimes I add peas. Kids like it with pasta. Cheaper than using basil and pine nuts! Basically use any green leaf from garden in the summer, nasturtiums work! I’d say it’s better than the horrible strange coloured green jars of supermarkets own!

If you prefer the taste of pesto from a jar perhaps try making homemade with old tea leaves, as that’s what it tastes like to me!

That's because the pesto you buy in a jar doesn't really taste like decent, fresh, homemade pesto.

^This. Supermarket hummus in a jar has got all kinds of crap in it, and far less of the ingredients it's meant to have. Proper pesto has a far more intense flavour and a less uniform texture.

I love rocket pesto. Tastes so fresh.

Tabu. You have to keep trying until you make it work. I have never bought it and we get 5grough loads of it

I make Delia's pesto, it's like eating summer.

The best hummus recipe ever, quick, very easy and delicious!
https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/

Make sure you remove all of the stems.

We have to make nut free pesto, so I guess you can't really call it pesto but I start by roasting the garlic, and then add a dash of honey at the end.

YABU both are easy and delicious

RE cost: pesto I use cashews instead of pine nuts and nutritional yeast instead of Parmesan. Hummus I cook dried chickpeas in the instapot, they’re mega cheap dried and in bulk and you can cook them with a bay leaf or garlic for extra flavour

However it’s not worth scrimping on olive oil for the pesto or tahini for the hummus - def get proper tahini rather than cheap supermarket stuff, makes all the difference. And use water from chickpeas (whether you cook them or open a can) rather than actual water to thin

Never managed to make decent pesto or homous either. I do want to have a go at baba ganoush as I love it and it’s hard to find sometimes.

I like pesto with 1/2 basil and 1/2 Parsley ½ bunch (20g) basil, handful (20g) parsley, 1 clove garlic, 30g (1oz) pine nuts, juice of ½ lemon, ½ tsp salt, 100ml (4 fl oz) olive oil, 50g (2oz) grated parmesan
Chuck all in processor except oil, whizz it up then slowly add oil with motor running.

Honey and co Hummus recipe amazing; need to soak chickpeas overnight, boil with bicarbonate soda and whizz up when still warm to get super light creamy texture. A Faff yes but totally worth it.

We make dairy free pesto, due to allergies. Cheese can be added later for those who want it:

Half a cup pine nuts
Half a cup cashews
Half a cup some other nut or seed

Put in the food processor and blat down to bread crumb consistency.

Add the chopped stems from a bunch of basil
Half a dozen or so green olives (check each one for stone bits)
Half a head of garlic

Blitz in processor

2 tsp nutritional yeast
The basil leaves chopped
Two handfuls of spinach
1 tsp of hedgerow jelly
A slug of vinegar or olive juice (maybe both)
Olive oil
Black pepper and salt

Whizz it up to make a paste

Add more olive oil and whizz again

Into a kilner jar and top with yet more olive oil. Keep in fridge..

You need a lot of olive oil

Small much more authentic batches can be knocked up in the mortar and pestle.

I can second this, I made this very recipe yesterday and it was a) easy and b) delicious. The only change I’d make when I make it again is to use roasted garlic rather than raw because it’s a subtler flavour.

Roasted garlic: take a piece of foil and break some cloves of garlic off the bulb into it. Drizzle over some cooking oil, olive for preference but whatever you have to hand. Scrumple up the foil to enclose the garlic and roast at 180c for about 20 minutes or until the garlic cloves are squishy.

My daughter always says she prefers homemade pesto, and daughter and husband both much prefer homemade humus and falafel. DD doesn't like me to add parmesan or pine nuts...or too much oil...

@Mugaloaf

Wow I am totally not posh enough to even consider making my own pesto! Or hummus :) never even knew what pesto was til my 30s!!!

I guess I can't call it pesto... 😂

Relax, homemade pesto is a way to make a packet or pot of basil go as far as possible.

Some tips: if the pesto you make tastes too bitter, try removing and discarding the germ (the sprout at the centre of the garlic clove).

If pine nuts are too expensive, use brazil nuts. They're much cheaper and similar in texture.

Play around a bit with the ratios of basil leaves, garlic, oil and parmigiano. It's a pretty easy one to crack, but that's not to say you'll ever exactly emulate the shop bought ones, none of which (in my experience) tastes much like fresh pesto.

With houmous, it's also pretty tricky to emulate the shop bought variety. There are a number of potentially boring reasons for this, but I think the most important message is that with minimal effort you can make an extremely delicious houmous at home. Again, it's just not exactly like what you buy in the shops.

With houmous, it's also pretty tricky to emulate the shop bought variety

I can't see why you'd want to? It's a cheap imitation of the real thing, designed to last for ages and with a less smooth texture. It feels like trying to replicate Nescafe with actual real coffee.

I also make mine with wild garlic as loads grows around here. 'Tis far far better than anything from a shop.

The trick to homemade hummus is to shell your chickpeas once boiled (use some bicarb in the water). PITA but is worth it for a smoother, creamier hummus.

I love homemade pesto but definitely a luxury because of ingredients. I find toasting the pine nuts makes a difference, and a little addition of lemon zest. The quality of the olive oil also massively changes the flavour of the pesto.