I make a traditional pesto and use it for all kinds of recipes. I adore this pesto for soups, pasta, veggies.
However, when I use it for pizza, I get this weird paradox where everything is too salty, but still feels like it needs salt. For toppings I use fresh mozzarella, roasted red peppers and parboiled asparagus. I don’t season them to offset the saltiness.
Any suggestions on how to make this pizza perfect?
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Do you need more acid? A little lemon juice or vinegar may help with the saltiness.
12 points
8 points
https://en.wikipedia.org/wiki/Salt_Fat_Acid_Heat
Balance is so important in cooking.
6 points
I will give this a try! Maybe thin out the pesto with citrus or balsamic. Thanks for weighing in!
7 points
