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!
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Forget blanching that delicate basil…just juice 1/2 a fresh lemon or lime into each batch. Perfect!
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.
It definitely works! I made pesto last week using this method and it’s still as bright green as the day I made it.
What a great tip! I’ve tried lemon juice and it didn’t work well – I’ll definitely try this. Thanks.
Thank you. Great tip!
such a good tip! i do it with other veggies too that i want nice and bright! (asparagus especially!)