larry_stewart
Master Chef
Is there a proper pesto consistency or is it just a matter of preference ( which i guess ultimately it is)?
When I make it, it always has a little grittiness to it, which I don't mind. But it seems that the only way for me to achieve a real smoothness would be to add more oil, but then it would be too liquidy for me.
Ive always had it as a little gritty, so to me thats normal. That being said, I've only had my own, so I 'm curious of the consistency of others.
Thanks,
When I make it, it always has a little grittiness to it, which I don't mind. But it seems that the only way for me to achieve a real smoothness would be to add more oil, but then it would be too liquidy for me.
Ive always had it as a little gritty, so to me thats normal. That being said, I've only had my own, so I 'm curious of the consistency of others.
Thanks,