How It Works: Blanching deactivates the enzyme that causes browning when cut basil leaves interact with oxygen. How to Use It: Blanch basil for 30 seconds in boiling water and then shock it in ice water before drying it and proceeding with the recipe.
This brief dunk causes minimal flavor loss. I have been blanching my basil for pesto for years to preserve the color—no loss of flavor. Other tip is to freeze meal-sized portions of the pesto recipe minus the nuts which can get a little soft after freezing , then defrost individual packets ice cube trays!
Thanks for your Italian inspiration! I blanched my basil for the first time tonight and it kept good color but I always have a problem with pesto turning darker when I want it bright green. Almost fluorescent. What makes it dark green instead of bright? You need to blanch the basilnvery quickly and then place in ice water right away. I have never had a problem keeping the basil bright green by doing this.
Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. The essence of Italian cooking today is simplicity. One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food. Jump to Recipe. Continue to Content. Hi Cynthia, I freeze my pesto with the cheese in it.
I find that it makes no difference to do so without the cheese. Happy pesto making! I made your recipe last summer and so thrilled how vibrant the pesto was. I have a question. Can I store any left over basil in the fridge for a few days and will it still retain its vibrant colour. Also can I freeze the basil and will it still be so bright and fresh. Thank you in advance Diana. Hello Diana! As mentioned in Step 2 of the recipe, you can refrigerate the pesto for up to 3 days or freeze it for up to 1 month.
Yes, it will keep its bright color and delicious flavor. Pingback: July Newsletter Kristine Merrill. I just want to thank you for this recipe.
The leftover pesto and pasta this afternoon is just as vibrant as it was yesterday. Finally no more brown pesto. This protects the pesto until the surface layer is broken and the underlying pesto is exposed to air. From that point on, slow oxidation will occur and your pesto will gradually darken over time.
There could be multiple reasons your pesto is bitter, depending on the recipe and freshness of your ingredients.
If you use greens in addition to your basil, it can alter the flavor. For example, while arugula in pesto is popular, it is more bitter. If you want to add greens without the bitterness, try some spinach. Another possibility is slightly rancid oil or overly strong fresh garlic. Some pesto creators will temper this type of bitterness by adding some parmesan cheese or extra toasted pine nuts.
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