How Can I Make Smoother Pesto?

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(Image credit: Apartment Therapy)

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?

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