I've made Basil Pesto before, and I always disliked the discoloration that so quickly occurs. I've seen a range of ways to help decrease the browning ranging from coating in oil to spraying with lemon juice to blanching. Well, I knew the amount of oil I use in pesto's not enough to prevent the oxidation, and I didn't really want to throw off the flavor by adding lemon juice, which leaves blanching. I didn't really have high hopes since so many other methods failed. When I saw these results, I was pleasantly surprised! Very green pesto, long after others had turned brown! An addition bonus to blanching the basil first is you can add a whole lot more basil with a lot less oil, making for a more flavorful, less oily pesto. :)
What's your favorite trick or tip for working with herbs?
Green Basil Pesto
by CJ HuangPrep time:
Cook time:
Total time:
Yield: 4 cups
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 4 ounces | basil, fresh | I'd recommend 4 ounces as a minimum. I've used up to a pound without increasing the amount of oil. | |||
| 58 grams | 1/4 cup | olive oil | |||
| 28 grams | 1/4 cup | walnuts | |||
| 1 tablespoon | 3 cloves | garlic, minced | |||
| 54 grams | 1/2 cup | Parmesan cheese |
Methods:
 |
1. Gather all materials. |
 |
2. Blanch basil. |
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3. Make sure to drain blanched basil well. I used a salad spinner. Process all materials together, adding olive oil at the end to reach desired consistency. |
I have never blanched my greens before, will have to try this recipe. thanks for linking up to friday frenzy
ReplyDeleteThanks for hosting! The green-ness of the blanched basil really surprised me, and it made for a much prettier pesto. :)
ReplyDeleteThis was the most viewed post from last week's Try a new Recipe Tuesday! Congrats! be sure to grab an "I've been featured" button from my sidebar for your blog. Can't wait to see what you'll share this week.
ReplyDeleteThanks for the feature! :) I'll be sure to stop by again.
ReplyDeleteI love basil pesto and it is so versatile. You can use in pasta, as a dip and as a sauce over chicken. Thank you for sharing this recipe with us at #AnythingGoes
ReplyDeleteIt certainly is! I like to make a batch and then freeze for those last minute meals. :)
ReplyDeleteMaking this will all my leftover basil that I stole from my friend's garden :) Thanks for sharing with Saucy Saturdays~
ReplyDeleteSounds like a great way to use it all! You can even make it extra strong by adding lots of extra basil. Once it's blanched, it works pretty well. :) Don't forget to save a sprig so you can grown your own next year! :)
ReplyDeleteYum. Thanks for sharing on the Healthy Living Link Party.
ReplyDeleteThanks for hosting and stopping by! :)
ReplyDeleteIt's the same when avocado or apple goes brown, tastes find but does not look pretty! Thanks so much for the tip.
ReplyDeleteYep - just a bit of oxidation. Hope you enjoy the tip - it's good to have a way to easily fix the issue, especially one that adds so much more flavor! :)
ReplyDeleteVery interesting. I have a lot of basil, but I have never made pesto. I guess I've never eaten it either.
ReplyDeleteWhat do you do with your basil? I think you should send some my way. :)
ReplyDeleteI going to have to try this! This looks so good! Pinned and tweeted.
ReplyDeleteYour Basil Pesto looks awesome! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen
Hope you enjoy!
ReplyDeleteThanks for stopping by! I hope you get to enjoy this green basil pesto too. :)
ReplyDeleteI had no idea! How clever! Thanks so much for sharing on the Healthy Living Link Party :)
ReplyDeleteIsn't it great to find simple tricks for the kitchen? :) I know I love when I find a new trick!
ReplyDelete