Homemade pesto relies heavily on the quality of its ingredients, particularly the nuts used. While basil, olive oil, and cheese are often highlighted, the contribution of fresh, high-quality nuts—like pine nuts or walnuts—should not be underestimated. Michelin-starred chef Joe Isidori emphasizes that the oils released from fresh nuts enhance the pesto's texture and flavor significantly. Stale nuts can ruin the dish, imparting undesirable bitter flavors. Proper storage, such as keeping nuts in airtight containers and refrigerating them, can ensure their freshness for optimal taste in pesto.
The quality of the nuts makes a big difference - don't sleep on that. Whatever you use, those natural oils they release when blended are what give pesto its body and mouthfeel.
You want nuts that are fresh and stored properly, not ones that have been sitting on the shelf going rancid. Higher-fat pine nuts and walnuts can spoil quicker than you realize.
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