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?
Do you need more acid? A little lemon juice or vinegar may help with the saltiness.
This was my first thought, too, like you took the thought out of my mind. I agree, OP. Lemon or Lime juice, or even a small splash of high quality vinegar can make all the difference.
I will give this a try! Maybe thin out the pesto with citrus or balsamic. Thanks for weighing in!
Balsamic drizzle on some pesto pizza, now that sound a like a winner,
