37

If we're talking about the big classic pesto alla genovese, then unfortunately... There is no substitute. Basil is the majority ingredient in pesto. None of the other suggestions here will taste even remotely similar. You'll be making a completely different dish entirely. It will be some type of vegetable/oil paste, but it will not taste anything at all ...


32

The good news is, you can make pesto almost out of any green using the same process and proportions as with basil -- it just changes the flavor profile. I make pesto-style sauces out of chives, cilantro, kale, arugula... I would not be surprised to find you could make a spinach pesto. Basil tastes very different from spinach, though.


28

No, this would be a bad substitution. Instead use cinnamon, in a smaller quantity, and preferably whole. Or leave it out entirely and rely on the other spices in your dish. In my opinion at least, dried basil leaves are mostly flavorless. They certainly lack the sweet, fresh, minty flavors of fresh basil. They might lend your dish some complexity or slight ...


20

No. An edible organic liquid that does not dissolve in water, almost by definition, is an oil. That's not the important thing, though. Substances like mineral oil are edible yet non-nutritive; they pass through the body unchanged and would be compatible with any dietary condition. The problem is that, because they are not digestible and not water-soluble, ...


18

Processed cheese isn't a good replacement for parmesan, it's generally too soft from added oils, and it doesn't have the right flavor. Instead, add more pine nuts, and salt to taste, leaving the cheese out entirely. If you can't find pine nuts then cashews or almonds can be used instead. If you decide to try it use a bit less olive oil to make up for the ...


5

I wouldn't use basil unless for a coconut-milk style Thai curry. But for Indian curry, there are also "Curry leaves" for sale in Indian food shops and markets which are delectable. Even their scent is intoxicating. They look like bay leaves but are larger.


4

For texture, you’ll want to use a hard, dry and somewhat brittle cheese (such as Parmigiano, Grana Padano or Pecorino) which does not melt easily. The texture is right when you can break pieces off it with a Parmesan knife. If you can easily cut it into slices with a knife, it is probably too soft. The same probably goes for cheese which already comes in ...


4

There are a lot of varieties of basil, that have some subtle differences in taste, but there's usually a mild background of licorice. (And honestly, basil was ruined for me for many years after my mom mentioned it, because I hate licorice.) Cook's Thesaurus recommends : oregano OR thyme OR tarragon OR summer savory OR equal parts parsley and celery leaves ...


3

Good news for you: you can make pesto out of just about anything. The word "pesto" actually refers to the manner it is traditionally made (with a mortar and pestle) and shares etymology with both "pestle" and "paste". And that's basically what a pesto is: a paste. In English-speaking countries, "pesto" is typically ...


2

As another alternative, whole allspice berries have some of the savoury, earthy flavours of bay leaves (especially dry bay leaves). Having said that, dried bay leaf adds a pretty subtle flavour, so you could just omit them without any trouble: it's a nice flavour if they're present, but not going to wreck the dish if they're not.


2

I also can’t tolerate vinegar due to inflammatory actions. I also can’t tolerate ascorbic acid or citric acid. To compensate I found a chefs tip that I tried for a suitable substitute. I Add 1 part Amchoor or Amchor powder with two parts water, mixed and refrigerated overnight to allow the two to meld & produce a nice tart substitute that I can use in ...


1

I have never heard of anybody trying that, but beeswax may fulfill the role butter usually has in puff pastry. According to wikipedia and my own experience, "beeswax is edible, having similar negligible toxicity to plant waxes, and is approved for food use in most countries." This page suggests to use it instead of oil or butter to grease cookie ...


1

For visual appeal sometimes you do just need the red of the tomato. I am unable to enjoy them either...so I substitute red peppers cut in 1/4" strips, as long or as short as I want them.


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