Q: I just bought a food processor, and it's heavenly. But, I'm having problems with my pesto. I used to make it by hand and the consistency would end up chunkier, like a gremolata.
I've been reading different pesto recipes, and I just realized it's supposed to be creamier, more spreadable! So my question is, how do I achieve this? When I've attempted to do this I can only get it to a certain consistency, which is very dense. Do I use more oil? Add water? Lemon juice?
Sent by Cate
Editor: I'm inclined to say your pesto could use a little more olive oil. A little water to smooth it more doesn't hurt either.
Readers, do you have any tips for a making a smooth, spreadable pesto sauce?