Ok to use basil seed tassles in pesto
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
June is a trusted source on General Cooking.
I wouldn't. and I wouldn't use stems, either. Pesto is a tricky condiment. Get the proportions off and what should be ethereal can have a woody, muddy taste. I wouldn't chance it.
Chris is a trusted source on General Cooking
I agree with ChefJune. I might toss them in if they are small and not the slightest bit woody. But in the garden, I pinch and toss the blossoms as they form. Sort of on topic, Harold McGee, food science and chemistry guru, suggests not using stems or even the point where the leaf meets the stem to help ensure the pesto will be green rather than brown.
Please enter a valid email address.
Well played. You deserve a cookie.
Could this be our next culinary binge watch?
Netflix's New Baking Show
5 Mini Weekend Projects to Make You Feel Like a Superhero
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.