When Basil is plentiful in the summer and lots of Pesto is going to be made, the following will prevent the Pesto from oxidizing and losing it's bright green color.
Blanch (plunge leaves into boiling water for 20 - 30 seconds), drain immediately and place blanched leaves in ice water to stop the cooking process. This process inactivates the Basil enzymes which cause the color dulling oxidation that comes with cutting, chopping, etc., the leaves. Remove from the ice water, dry leaves with toweling and prepare Pesto which, now, will retain its vibrant green color.
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