Tip of the Week Friday, May 25, 2012 I learned a tip for keeping pesto bright green from a cooking class I took last fall. Blanch basil for about 30 seconds, then immediately plunge into an ice bath. Proceed with your normal pesto making. It really does work! —Adrienne, Adrienne Eats Tagged with → andrienne eats • basil • blanch • bright green • ice bath • pesto • tip of the week 6 comments | Categories (tip),Tip of the Week
Tip of the Week
such a good tip! i do it with other veggies too that i want nice and bright! (asparagus especially!)
Thank you. Great tip!
What a great tip! I’ve tried lemon juice and it didn’t work well – I’ll definitely try this. Thanks.
It definitely works! I made pesto last week using this method and it’s still as bright green as the day I made it.
I’ve never made pesto before but I am looking forward to trying it for the first time this summer! I will definitely keep this tip in mind.
Forget blanching that delicate basil…just juice 1/2 a fresh lemon or lime into each batch. Perfect!