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 cookingwithauntjuju.com
By the way I have a new 16 cup Breville Food Processor in addition to my 11 cup Kitchen-Aid below!
It’s definitely pesto season and you’ve given us some great tips, thanks!
You’re welcome Loretta – it is so easy to grow and way to expensive to buy it at the market. I always make room in my small garden…
I love pesto, and haven’t done my sweet basil justice this year because of my surgery. I still have pesto from last season in the freezer and it’s like gold. Herbs are so wonderful to keep summer in our kitchen when our outdoors says different!
Pesto keeps quite awhile in the freezer. Basil is the best herb to remind us of that Julie!
Basil is my favorite too! I love drying thyme and rosemary for the winter months. I can’t believe what they charge for a little package of that in the store!
In addition to growing thyme and rosemary in my garden I also grow it inside under gro-lights if needed. Right now they are on a kitchen window sill and come winter will probably put them under artificial light. I also have oregano growing inside… I keep looking for ways not to buy it in the store!
Great idea Judi! I need to get some more plants while I can or do you grow it from seed?
I always buy plants since they are perennials. I bought them a month ago and the plants looked good and still do – hoping to get them more adjusted to growing inside before fall comes and the heat comes on.
Thanks Judi. They’re just annuals here, but I would love to have fresh year around and that would be great if I could replant them next year!
Great tips, thank you 🙂
You’re welcome Elaine 🙂
Wow! I am loving your informative tidbits💕
Thanks so much Ana – I hope I have given you some new ideas 🙂
Yes of course. I will note them down.
These are great tips. I like to add parsley to mine – the whole sprig, including the stem – I find it adds not only a pop of flavor but keeps the pesto itself nice and bright.
Thanks so much for sharing your experience adding parsley 🙂 It works!
Great tips.! Thanx for sharing with us Aunt Juju…
You’re welcome Chitra!
Fascinating tips! Thanks!