Basil pesto -- one that will stay bright green!
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- Опубликовано: 17 июл 2013
- Get recipe: foodandstyle.com/basil-pesto-...
Here's a classic basil sauce that won't turn brown the minute you toss it with hot pasta! The trick: blanching the basil before making the pesto.
You may think that blanching the basil will take away some of its spunk, but be assured that it doesn't. Indeed, the technique won't take an ounce of flavor out of the aromatic leaves.
This extra step only adds a few minutes to the preparation of your pesto, but it'll give you a bright green sauce that will make all your favorite pesto dishes look as good as they taste. 
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Awesome! Looks delicious
Thanks for this forever useful
Thank you. 🌺🧚♂
I use a salad spinner for draining the water from the basil :)
Same! they're magic!
I tried it. It works.
Oh really!!! Only just started making home made pesto, and overnight, it had oxidized, didn't even know this happened. May you please advise if you can keep it in the fridge overnight?
@@audreymajadibodu8801 Yes you can, it is actually recommended. But put a small layer of olive oil on top. That helps with preventing the oxidation, which is why it turns color. Even if it turns color, its still good. Just mix it up and eat up!
The blanching part works.
Super recipe..Original janov pesto!!!
Scusate ma questo nn è pesto è al massimo una salsa al basilico.nel vero pesto alla genovese il basilico nn va assolutamente bollito perché perde il suo aroma ve lo dico da genovese abitante di quella città che il pesto lo ha inventato
@@zikkerton6895 e cos'è il pesto per favore vorrei che mi venisse insegnato
@@rudolfhaver9960 in linea di massima la tua ricetta e giusta.certo ci vorrebbe il basilico di pra( località di genova)ma capisco che ciò nn sia possibile.poi il basilico nn va bollito ma si raccolgono le cime più tenere e andrebbe miscelato il parmigiano con il pecorino (formaggio di pecora) x il resto va bene come hai fatto tu ma non bollire il basilico ti prego .e se ti capita vieni a genova resterai stupita da quanto è bella e mangerai una pasta al pesto unica magari con fagiolini freschi e patate meravigliosa!!!😉😉👍
Hi. How long will it last in the fridge? Thanks for sharing
In the fridge it lasts a week or two. If you're going to store it for a spell, top it with some olive oil so it has a layer which wil prevent oxygen getting to the basil, whic i what turns it black. Blanching is what elongates it's time. Remember Pesto is meant to be fresh, so storing it long defeats fresh. However, if you make too much and need to store longer, some people freeze it. You woudl thaw it a day ahead of use. If youre going to freeze it, place some plastic wrap that touches the olive oil top. This prevents any air and ice that may form from touching the product.
Can you blanch it ahead of time and make the pesto in a day or two? I’m lacking ingredients and someone gave us a lot of basil
Yes, you can blanch the basil today and keep it refrigerated for a day or two before you make the pesto. Make sure you squeeze as much water out of the leaves as you can after blanching them. Enjoy!
@@Foodandstyle thank you :)
Is the smell and taste of it disappeared after you squeeze it?
I use a salad spinner to dry the basil. Or at least you can use a spaghetti strainer. I winced when she squeezed it. Pat it dry with paper towels if you do not have a spinner.
In either case, no the smell does not go away. Nothing like fresh basil pesto!