I’m guilty of this. For my pesto recipe I replaced pine nuts with peanuts, olive oil with sunflower oil, basil with spinach, cheese with nooch, but kept the salt, pepper, garlic and citric acid. It’s not exactly pesto anymore at that point, but for a struggle meal it could be a lot worse.
What in the poverty is “nooch”? Also, peanuts have too much flavor and spinach too little compared to their counterparts. I can’t even imagine what that tasted likeWhat in the poverty is “nooch”? Along with the rest that just sounds like sour garlic peanut butter. No thank you.
Well those ingredients are way more similar to eachother than “eggs and mashed banana”
Only if you replaced the peanuts with raisins, the basil with pine needles and the olive oil with teriyaki sauce would you have a case for being guilt to this degree.
Actually banana for eggs can work if you know what you’re doing. In many baking recipes, the egg is used as a binder. Pectin (found in fruit) can work as well, but you need to alter the recipe in very specific ways to make it work.
Technically what you made very well could still be “Pesto”, since the word refers to how it’s prepared not what’s in it (shares the same root as Pestle). The basil, pine nut, olive oil, and cheese recipe you were following would be Pesto alla Genovese
For sure. I make pesto sometimes with dandelion leaves, olive oil, and walnuts. Any oil you like the flavour of, any bitter green, any nut. Garlic, however, is mandatory.
Well that’s explains why supermarket “Pesto” is allowed to be completely devoid if olive oil. I hate it so much, it tastes wildly different with sunflower oil than with olive oil.
Like it’s definitely a different thing, but it’s the same general concept, gonna have a wildly different flavor but fill the same kind of culinary niche.
Replacing carrot with kale in a freaking carrot cake is like replacing basil with potatoes.
There are worse ways to riff on a recipe, I don’t know what nooch is but the rest at least sounds like possible replacements. You’re right it wouldn’t be pesto, but I don’t think I’d hate it.
Nooch is nutritional yeast. It’s probably the most expensive ingredient in the recipe hah, but it goes a long way. Even though I’m not vegan, I’ve dabbled with vegan substitutions and nutritional yeast was probably the best part of that journey.
I’m guilty of this. For my pesto recipe I replaced pine nuts with peanuts, olive oil with sunflower oil, basil with spinach, cheese with nooch, but kept the salt, pepper, garlic and citric acid. It’s not exactly pesto anymore at that point, but for a struggle meal it could be a lot worse.
It still probably tastes more like pesto than what you get in a jar from the supermarket
Unrelated but if anyone wants to try pesto 2.0, sub the basil for wild garlic and half the pine nuts for cashews, it’s a delightful taste sensation.
What in the poverty is “nooch”? Also, peanuts have too much flavor and spinach too little compared to their counterparts. I can’t even imagine what that tasted likeWhat in the poverty is “nooch”? Along with the rest that just sounds like sour garlic peanut butter. No thank you.
It’s not a poverty thing, it’s a vegan thing. It’s Nutritional Yeast, which tastes kind of cheesy
Well those ingredients are way more similar to eachother than “eggs and mashed banana”
Only if you replaced the peanuts with raisins, the basil with pine needles and the olive oil with teriyaki sauce would you have a case for being guilt to this degree.
Actually banana for eggs can work if you know what you’re doing. In many baking recipes, the egg is used as a binder. Pectin (found in fruit) can work as well, but you need to alter the recipe in very specific ways to make it work.
Tell me you’re vegan without telling me you’re vegan ;-)
The hard part is not having every cake taste like banana bread. But I can confirm that it works if you know what to do.
Yep! Got it in one :)
Technically what you made very well could still be “Pesto”, since the word refers to how it’s prepared not what’s in it (shares the same root as Pestle). The basil, pine nut, olive oil, and cheese recipe you were following would be Pesto alla Genovese
For sure. I make pesto sometimes with dandelion leaves, olive oil, and walnuts. Any oil you like the flavour of, any bitter green, any nut. Garlic, however, is mandatory.
Well that’s explains why supermarket “Pesto” is allowed to be completely devoid if olive oil. I hate it so much, it tastes wildly different with sunflower oil than with olive oil.
Oh, I’d use olive oil if my wallet allowed it. But I did quit coffee not too long ago, maybe I should make olive oil my new luxury item.
Ah, but did you then complain that the recipe was bad?
Seeing as I was frankensteining the recipe from several sources, I wouldn’t even know where to complain if I had wanted to, so no.
gold
Like it’s definitely a different thing, but it’s the same general concept, gonna have a wildly different flavor but fill the same kind of culinary niche.
Replacing carrot with kale in a freaking carrot cake is like replacing basil with potatoes.
There are worse ways to riff on a recipe, I don’t know what nooch is but the rest at least sounds like possible replacements. You’re right it wouldn’t be pesto, but I don’t think I’d hate it.
Nooch is nutritional yeast. It’s probably the most expensive ingredient in the recipe hah, but it goes a long way. Even though I’m not vegan, I’ve dabbled with vegan substitutions and nutritional yeast was probably the best part of that journey.