submitted 11 months ago by WndyLady@lemm.ee to c/food@beehaw.org

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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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[-] Berttheduck@lemmy.ml 16 points 11 months ago

Do you need more acid? A little lemon juice or vinegar may help with the saltiness.

[-] DarkNightoftheSoul@mander.xyz 12 points 11 months ago

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.