Since it is “pesto season”, at least here in Michigan I thought I would share some ways to keep your basil green or to preserve it for later use. This is by far one of my favorite herbs and every year I make a bunch for different recipes and then as the season is winding down I will freeze it to use over the winter.
Back in August of 2012 I posted my first recipe on pesto. In that post I included five different ways to help keep the pureed basil mixture from oxidizing. In a recent issue of Bon Appetit there was a new way suggested by Paolo Dorigato to keep your herb green longer – butter! I have listed all seven ways and I am pretty sure I tried all of the ideas except perhaps the Vitamin C.
Cooking Tidbits - Keeping Pesto Green
1) Throw a small cube of butter into the food processor while it is blending. The butter completely coats the basil mixture – everything tastes better with butter, right?
2) Add lemon juice to the pasta water or the pesto itself (I use to grow a lemon basil and it was quite good)
3) Chill your olive oil before adding to the pesto
4) Add some spinach or parsley
5) Add a pinch of crushed Vitamin C tablet to help keep the basil bright
6) Of course use right away or refrigerate or freeze it. I freeze it in ice cube trays so I can take out for soup or a dip; freeze in a larger container and float a thin layer of oil on top. Place a piece of saran wrap lightly over the oil and cover tightly.
7) Plunge the whole basil leaves into boiling water for 1 minute to set the color. Drain and rinse under cold water and pat dry with paper towels.
Recipe by Cooking with Aunt Juju https://cookingwithauntjuju.com/2015/08/02/cooking-tidbit…ng-pesto-green/
By the way I have a new 16 cup Breville Food Processor in addition to my 11 cup Kitchen-Aid below!