How do you fix bitter arugula pesto?
Add fat or salt.
Both can help cut bitterness. Blend in another handful of nuts and/or cheese, and don’t be afraid to add an extra pinch of salt! Taste the pesto as you go so you can tell what’s working.
What causes botulism in pesto?
The combination of garlic and oil create the perfect environment for botulism spores to grow and multiply to a level considered fatal. C. botulinum bacteria thrive in anaerobic (no oxygen), moist, alkaline environments where food is present (1). Garlic and other vegetables from the ground are potential carriers of C.
How do you tone down pesto?
Boil the garlic in milk and drain the milk. Repeat this process 3-4 times and you will be able to remove the strong bitter flavour. The question is about reducing the flavor after the pesto is made, not before.