How to Keep Pesto Green

How to Keep Pesto Green

How to Keep Pesto green

Maybe you all know this and I’m slow to catch on? Or does your homemade pesto turn brown in the refrigerator? Well, I now know the simple trick for beautiful homemade pesto even from the refrigerator or freezer. The secret? Blanche the fresh basil first! Check out the beautiful difference above.

To blanche your basil, first remove the fresh basil leaves and wash them, discarding/composting the stems. Bring a large pot of water to boil. Prepare an ice bath with a bowl of cold water and several ice cubes.

Plunge the basil into the boiling water for 15 seconds and remove them immediately with a slotted spoon to the ice bath to stop them from cooking. Squeeze the leaves dry between pieces of paper towel and prepare pesto as usual.

The result will be just as delicious but wildly more appetizing! If you haven’t tried this before, you’ll be so glad you did.

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I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.

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