bothering (bothering) wrote in vegancooking,

pesto gone wrong?

I just made this pesto. I followed the directions and when I tasted it after blending, it was awful! the first word that comes to mind is "bitter". the only difference is that I used pine nuts instead of almonds.

what could've gone wrong? are sun-dried tomatoes usually sort of bitter? I've never made pesto and don't want to be hesitant to do so in the future- this just made my face (and tastebuds) turn sour.

I've got jarred organic pasta sauce for backup (the sauce is for tonight's dinner, but I don't want to serve it), but I'd really like to know what the deal is here. is there something else I should add?

help me repair my pesto!

1/2 cup sundried tomatoes (not the kind in a jar)
2 cloves garlic
1 Tablespoon olive oil 2 cloves garlic
1/4 cup slivered almonds
2 Tablespoons nutritional yeast or vegan parmesan (I used nutritional yeast)
1/4 cup slivered almonds
Fresh ground pepper and a dash of salt

In a sauce pan soak sundried tomatoes in boiling water til covered by an inch. Leave to soak for 10-15 minutes til soft.
In a blender or food processor combine the sundried tomatoes and its soaking water, garlic, olive oil, slivered almonds, nutritional yeast or vegan parmesan, fresh ground pepper and a dash of salt. Process til smooth.

edit: I fixed it! thanks to everyone for your suggestions and help. I added a bit of olive oil, a generous amount of basil, a splash or two of balsamic vinegar, and even some soymilk (I figured it might counteract with the bitter flavor) and while it may not be a pesto anymore, it was good. we both enjoyed it, and he's an omnivore who's used to good pesto (first words out of his mouth: "this is it!"). I served it with garlic asparagus and the dish was very attractive and tasty. I wish I had a camera here. again, thank you! my next pesto attempt will, I think, be more successful.
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