Which Is The Best Olive Oil For Making Pesto?

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How To Make The Best Fresh Pesto With Morocco Gold Olive Oil

Best Olive Oil For Pesto
Best Olive Oil For Pesto

Olive oil is a key ingredient in pesto, and there are many different types of olive oil to choose from. So, which one is the best for making pesto? In this blog post, we’ll provide tips on how to select the right olive oil one for your pesto. We’ll also share our favourite recipe for pesto made with Morocco Gold extra virgin olive oil. So read on to learn more!

Why All The Fuss About Homemade Pesto With Olive Oil?

Whether you’re a fan of pesto or not, there’s no denying that it’s a favourite food choice for many. There are plenty of pre-made options available in your local supermarket, but some foodies out there are quite particular about making their own! And while the classic recipe calls for Parmesan cheese, pine nuts and olive oil, the type of olive oil you use can make all the difference in terms of taste.

Which is the best olive oil?

According to a fantastic summary from thewholeportion.com, Extra virgin olive oil is the best for pesto. And it comes as no surprise that the good people at Morocco Gold wholeheartedly agree!  Just remember, there is no cooking involved in making pesto so you the flavour of your chosen olive oil will stand out.

Why is evoo the best for making pesto?

The Whole Portion explains:

Because pesto is such a strong sauce, anything you do to reduce its pungency just a little and steer it toward a sweeter, rounder-flavored sauce will help. That includes selecting a good, extra virgin olive oil; using Pecorino Sardo cheese instead of Romano; and not toasting the pine nuts.

That said, if you want other flavours to stand out more, you can use regular olive oil, not extra-virgin, because the latter can mask subtle flavours and tends to become bitter in the food processor.

What makes the pesto turn out bitter?

Extra-virgin olive oil contains bitter-tasting polyphenols coated by fatty acids, which prevent them from dispersing. If the oil is emulsified in a food processor, these polyphenols get squeezed out and the liquid mix turns bitter.  Strong flavors can help overcome slight bitterness in pesto. Add more cheese, garlic or extra nuts to help counteract the bitterness. If the basil is to blame, try mixing it with an equal part of non-bitter greens, including more basil or some spinach.

What Are Some Of The Best Flavours To Enhance The Flavour Of Pesto?

It comes as no surprise that there are thousands of recipes out there to make best use of your Morocco Gold evoo but we had to pick a favourite – so we did, and here it is!