It's true (& thank you for your service hahaha), but fwiw, I sped the video up & it was pretty painless to watch the whole thing...which is kinda saying something bc I'm absurdly impatient with videos & podcasts & stuff. So do w/that what you will.
So here’s a twist. I broke my arm and I’m a little bit lazy, so I cooked my spaghetti in the water that I had used to blanch the basil. Now I have a lovely basil infused pasta to go with the pesto. I also added some lemon juice. Delicious! And it never turns dark. Thanks so much!
I have a bumper crop of Basil in my garden this year so I'm definitely looking to make a bunch of pesto and preserve it. I usually make my pesto and then put it in little Ziplock bags flattening the pesto within the bag and freeze it flat with no air. Then I can just break off chunks as I use it and it has worked perfectly for me.
I've been experimenting on pesto for my new menu. I didn't blanche the basil leaves, and it actually stayed green for A WEEK! Only the top thin layer was slightly darkened (no extra oil were used to seal the pesto). The tip is to coat the basil leaves with the mixture (oil, cheese, pine nuts, garlic) first before blitzing them. When you blitz raw uncoated basil, they will oxidize and turn brown. Coating seals in the flavour and colour from my experience. Happy cooking!
I make my pesto without the cheese, cover the top with olive oil in a (sterilised) glass jar making sure there are no air pockets, and it lasts for weeks in the coldest part of the fridge. It also stays green. Add the cheese when using & recover with oil each time
Top tip, To avoid it turning dark dont blitz the shit out of it, the longer its in the blender the temp goes up (this happens pretty quickly) pulse the pesto and put the blender jug in the fridge for a while befor you start, it helps too. There is absolutely no need to blanch the basil and honestly no restaurant would do this, it zaps the freshness of the basl and ruins the pesto.
A dash of citric juices - lemon preferably - help maintain color as well (the acids play a role). And adds a pleasant flavor. You can also leave some of the oil on the side without blending it in, and then cover your final product with the extra oil, minimizing contact with the air. When it comes time to use it just mix it together. Using plastic wrap patted down onto the sauce will also minimize contact the air.
I’m sure those all work just fine. I don’t care for the lemon taste in the pesto but that just me. The reason I do this the way I do it is because my grandma didn’t this and it work just fine. Thank for the comment and different way to keep it green.
True, but unless you want to spend an hour with a mortar and pestle.... Btw asi said in my comment, there's no need to blanch the basil, just soak it in water with the baking soda in it
thank you for sharing the tip of adding a pinch of baking soda and blanching the basil. This is a definite game changer to my homemade pesto recipe. the color is very appealing vs. the brown. when i freeze it. thank you so much
Thank you! I just made pesto a few weeks ago for the first time…I froze it immediately. For my future recipes I can keep it pretty and green using your method. Thanks again!
Thank You for sharing !! It’s nice to try this when you are going to have guests over/cook for a party where the pesto is going to be left open for long . No one wants to eat something that does not look appetizing. However for everyday cooking, it’s best to avoid the baking soda blanch technique as it is found to reduce the nutritional value of the greens.
Love this recipe. I ran out from what I made last Summer (2022) so bought a jar of store bought. GAG! So glad my Basil is ready again this year (2023) so I can make this amazing Pesto!! Thank you for the recipe.
I made a batch and realized I didn't have enough little baggies to freeze it, but I had a bunch of those little 1/2 pint jars so I canned it. I was a little worried that it wouldn't turn out as well, since it would be cooked and all, but I was very pleasantly surprised. It had a very nice consistency to spread. So I have both now.@@TheMuzShop
Thanks so much for the tip. I was also wondering about using the baking soda, because I noticed in the video, after you pulsed the pesto, it was bubbling. So, I was wondering about the taste of the baking soda. But, I will take your word for it. I guess you can do the same by making arugula and cilantro pesto, etc? Can't wait to make it. 🤩 Now, to start growing my own basil. Absolutely LOVE pesto 🥰
So delighted to have this recipe. We don't get such big beautiful basil plants here in Ireland but plenty of growth to make delicious pesto, which i love. Thank you so much for sharing your secret to ever green pesto 😋
I’ve tried several ways and this works the best for me, some say just the blanching will work without the baking soda. I haven’t tried it yet. Happy cooking 🧑🍳.
Hi sir, thanks so much for the secret tip which makes basil has green color. I made pesto a few hours ago with your recipe ( baking soda) it turned out so tasty and stayed green 👍👍👍👍.
Turned this into a science experiment.: 1. Mortar 2. A squeeze of lemon juice 3. Blanched ala Mus 4. Blanched with a bit of baking soda Out of the four hacks yours came out with the best result.
I appreciate you sharing your experience of the baking soda. I moved from my home, to an apt. Had to be choosey as what couple of potted plants to grow. Being italian/ greek I chose basil! They are growing wonderfully and wanted to make the perfect pesto. Well here you were. I have made it many times, but your title on vid made me open and happy that I did. I will check back, to let you know if it hasn't turned dark . I'm trusting you..😉 Tante grazie!
Cool video, thanks very much for the hot tip! There are no pine nuts here in Argentina, so most people use walnuts or something else. Fun fact - nearly two-thirds of Argentinos have at least one Italian ancestor.
You are welcome. Interesting about the pine nuts and also the Italian ancestors. The little town my father is from in Italy had a lot of Italians that migrated to Argentina. I would love to visit Argentina one day. Maybe I’ll bring you pine nuts. 👍🏻🤣😂
Interesting tip. I'll give it a try in a small batch at the end of the season. In the last two weeks we've made 3 gallons of pesto. Ours is immediately put in glass canning jars, sealed and frozen. (Makes a great present for people without a large garden.) Whatever we haven't used in a jar is kept under olive oil seal and only the top darkens. But I will try Muz' blanching technique; less easily done on the amount we make.
@@TheMuzShop YES!!! I made it yesterday and froze it in small Mason jars. It's so fresh and lip smackin good. I did add lemon juice to the recipe though 😋. It's actually greener and fresher than the store bought pesto. Thanx again!
Thanks for the tips. My second attempt just now was with cashews and parm as the thickener rather than pine nuts. I'll do the baking soda trick next time.
So this is the second home Italian kitchen I see today. and It's very clean!! I respect that! it's good for health and eyes. Thank you for sharing the secret. I'll make it one day enshaallah!
Amazing eh, good old baking soda good to brush your teeth with, keepong them white and keeping the pesto green, wow who would have thought. Asiagp cheese instead of parmesan is a hit for me! Gratzie mille for sharing your tricks! 😘
I was in awe of your basil bush. How on earth are you able to grow such a large basil plant? It’s an annual, so it grows from a new plant each year. I would love to know your gardening tips on how to achieve such a full, large plant. Thank you for your reply. I can’t wait to grow my own big plant this year!
I've made pesto multiple times & I'm certainly going to blanche my basil 1st from now on. I also like mine a little less homogenated so I don't process it as finely as you. Lastly, I love pine nuts & usually put in more than necessary, and do not grind all of them, but just leave a few more intact. Thanks so much!
I made it It is GREEN! Its delicious had with my garden tomatoes with mozzarella on bread Would like to know your measurements Especially the butter I think I used half a stick
Yes!!! That’s sounds to good. I believe I say the measurements in the video and for the amount of Basil I used I used a 1/2 stick of butter. Thanks 👍🏻👍🏻👍🏻
In the receipe i tried no butter and no cooking of the leaves , and it stays green for à long time :) with small forest schrooms, cream and bacon it is very good !!
Thank you for sharing your secret!💕 I have tried others’ secrets and it still turned out in dark color😭 I reached here after my basil leaves have turned dark again. Will try your secret next time😊
Sad that so many don't seem to understand the difference between "blanching" and "boiling" and that every recipe ever conceived has been altered to the taste of the person making it. :) Thank you for the great tips.
You are totally right. When I make it , I submerge the leafs do they all get wet and then out. Total of about 4-5 sec.maybe. I just saw a Cooks Magazine test kitchen video on pesto and his secret to keeping it green was to blanch it also but with no baking soda. Thanks for the comment 👍🏻👍🏻
@@TheMuzShop Does the baking soda leave a bad taste to the sauce? I used baking soda on something else before and afterwards it tasted bad. Will try your way as soon as I can get some basal
@@artwatch-y9j I don't taste any difference at all..... Remember it's just a blanch a few seconds. So people have suggested to give the basil a ice bath after the quick blanch, which I will try. Thanks
@@TheMuzShop I just blanched my basil in simmering water for 5 seconds (I forgot to add the baking soda), and 1/3 of the leaves turned dark as I placed them on paper towels to dry. I learned a lesson to ensure the basil leaves are inserted into the blender soon after blanching them (with or without the baking soda). I think the other channel blanched the leaves for at least 20 seconds. In your video, you blanched the basil for 30 seconds.
My pesto is always pretty dark in color. But I don't have a mixer, so I make my pesto with a mortar and I can't really make it that fine as I see it often. I also never really wash my basil because I don't think it's necessary, I just keep basil as a houseplant so there isn't anything that could make the leafs dirty.
Not sure about the refrigerator because I make it and eat it, the rest goes straight in the freezer where it will last as long as six months and even up to a year. Thanks 👍🤷🏼♂️
⁉️ Question ❓ Thank you for a nice recipe, can you please clarify what is the last ingredient, I couldn't understand what you said.. I will truly appreciate it. Have a blessed day, from Los Angeles California !!
The "secret" tip in this video -- blanch the basil with some baking soda. I just saved you 9.5 minutes.
Thanks 😃
It's true (& thank you for your service hahaha), but fwiw, I sped the video up & it was pretty painless to watch the whole thing...which is kinda saying something bc I'm absurdly impatient with videos & podcasts & stuff. So do w/that what you will.
And you don’t taste the baking soda ???
Thank you!
Maybe so, but you’re not any fun…😂😇
So here’s a twist. I broke my arm and I’m a little bit lazy, so I cooked my spaghetti in the water that I had used to blanch the basil. Now I have a lovely basil infused pasta to go with the pesto. I also added some lemon juice. Delicious! And it never turns dark. Thanks so much!
great idea!
Awesome!! Sounds delicious. 😋😋
What about the soda in the water?
Great idea!
I have a bumper crop of Basil in my garden this year so I'm definitely looking to make a bunch of pesto and preserve it. I usually make my pesto and then put it in little Ziplock bags flattening the pesto within the bag and freeze it flat with no air. Then I can just break off chunks as I use it and it has worked perfectly for me.
Interesting… that’s a great idea 👍🏻
Does it stay green in the freezer? I need to make some pesto my basil is outta control 😩
Yes, I’ve had pesto in the freezer for months and it’s still green. Freezes real good. 👍🏻👍🏻
@@TheMuzShop That is a really nice blender 😍
Thank you amazing idea .
Brilliant tip - thank you very much. Very appreciated good tip.
Thanks 👍👍
I've been experimenting on pesto for my new menu. I didn't blanche the basil leaves, and it actually stayed green for A WEEK! Only the top thin layer was slightly darkened (no extra oil were used to seal the pesto). The tip is to coat the basil leaves with the mixture (oil, cheese, pine nuts, garlic) first before blitzing them. When you blitz raw uncoated basil, they will oxidize and turn brown. Coating seals in the flavour and colour from my experience. Happy cooking!
Interesting! I may give this a try. Thx👍🏻👍🏻
I make my pesto without the cheese, cover the top with olive oil in a (sterilised) glass jar making sure there are no air pockets, and it lasts for weeks in the coldest part of the fridge. It also stays green. Add the cheese when using & recover with oil each time
Carrot top pesto is also good to try. Mine is a bit bitter so next I’ll try without the stems
Can’t you just put olive oil covering the surface? So that the surface doesn’t make contact with any air. You too it with olive oil
Top tip, To avoid it turning dark dont blitz the shit out of it, the longer its in the blender the temp goes up (this happens pretty quickly) pulse the pesto and put the blender jug in the fridge for a while befor you start, it helps too. There is absolutely no need to blanch the basil and honestly no restaurant would do this, it zaps the freshness of the basl and ruins the pesto.
A dash of citric juices - lemon preferably - help maintain color as well (the acids play a role). And adds a pleasant flavor.
You can also leave some of the oil on the side without blending it in, and then cover your final product with the extra oil, minimizing contact with the air. When it comes time to use it just mix it together.
Using plastic wrap patted down onto the sauce will also minimize contact the air.
I’m sure those all work just fine. I don’t care for the lemon taste in the pesto but that just me. The reason I do this the way I do it is because my grandma didn’t this and it work just fine. Thank for the comment and different way to keep it green.
@@TheMuzShop We don't like lemon in it either. Tried a grain or two of citric acid canning preservative - and didn't like that either.
@@nebuchadnezzarsmith7846 m
I was actually thinking that when I saw the title of this video.
Plastic wrap will also infuse the nasty chemicals into your pesto
Thanks a lot for this recipe! I have been making pesto for years and this is by far the best way to make it. No comparison!!!!!
Thanks I’m glad you like it. Enjoy. 😋😋😋
A thousand Italians just died after watching this. 🤣
Hope they weren’t subscribers to my channel 😳. Thanks for watching persimmon……
True, but unless you want to spend an hour with a mortar and pestle....
Btw asi said in my comment, there's no need to blanch the basil, just soak it in water with the baking soda in it
thank you for sharing the tip of adding a pinch of baking soda and blanching the basil. This is a definite game changer to my homemade pesto recipe. the color is very appealing vs. the brown. when i freeze it. thank you so much
Glad you liked and thanks for watching 👍👍
Thank you for sharing the secret ingredients
Your welcome, hope you like it. 👍👍
I have followed the steps you tell us in video.
It works perfectly, my pesto steeds green even overnight. Thanks 👍
Awesome !!! I’m glad it worked 👍👍
It works like a charm!! Thank you!
Thank you 👍👍👍
Thank you! I just made pesto a few weeks ago for the first time…I froze it immediately. For my future recipes I can keep it pretty and green using your method. Thanks again!
I tried this last year and worked like a charm
Glad to hear that…👍👍
Thank You for sharing !!
It’s nice to try this when you are going to have guests over/cook for a party where the pesto is going to be left open for long . No one wants to eat something that does not look appetizing.
However for everyday cooking, it’s best to avoid the baking soda blanch technique as it is found to reduce the nutritional value of the greens.
This pesto looks great and easy to make, l’m going to try it, thanks for sharing 😊👍🌹
Yes give it a try. Thanks 🙏
Love this recipe. I ran out from what I made last Summer (2022) so bought a jar of store bought. GAG! So glad my Basil is ready again this year (2023) so I can make this amazing Pesto!! Thank you for the recipe.
Thanks. I got my basil growing now can’t wait to make some pesto. Thanks for watching. 👍👍👍
I made a batch and realized I didn't have enough little baggies to freeze it, but I had a bunch of those little 1/2 pint jars so I canned it. I was a little worried that it wouldn't turn out as well, since it would be cooked and all, but I was very pleasantly surprised. It had a very nice consistency to spread. So I have both now.@@TheMuzShop
Excellent tip. Thank you so much for sharing. Will definitely try and update.
Cool!! Ya let me know. Some people don’t like the idea of butter so make it an option.
👍👍
Awesome
I just finish making my pesto
Very strong taste . Thank you 🙏
I like on pizza and pasta . Yummy
I also will freeze some .
Welcome, love pesto pizza 🍕!!!! 😋
Thanks for the secret. I try to follow your advice
Thanks for spending your time creating a informative video like this.
You’re welcome, thank for watching. 👍👍
Hi, thanks for sharing your secrets. i will try that trick foe sure and i will give you update
Cool !! Can’t wait for the update. 👍👍
Very cleaver ideas. Good job Muz. Keep on cooking! Thx
👍🏻👍🏻
Grazie Di cuore caro Amico!!
grazie milli 👍🏻👍🏻👍🏻
Thanks so much for the tip. I was also wondering about using the baking soda, because I noticed in the video, after you pulsed the pesto, it was bubbling. So, I was wondering about the taste of the baking soda. But, I will take your word for it. I guess you can do the same by making arugula and cilantro pesto, etc? Can't wait to make it. 🤩 Now, to start growing my own basil. Absolutely LOVE pesto 🥰
I’ve never tasted any difference with the baking soda. Let me know how it turns out. 👍👍👍
Great video. Thank you for taking the time to show us your method. Very different than any others I’ve seen.
Thank you 👍🏻👍🏻
a very awesome recipe thank you.
Thanks and enjoy 👍
So delighted to have this recipe. We don't get such big beautiful basil plants here in Ireland but plenty of growth to make delicious pesto, which i love. Thank you so much for sharing your secret to ever green pesto 😋
Thank you. Glad you like it. Thank you for watching from Ireland 🇮🇪. 👍👍
Love his garden❤
Glad you like it 👍👍
Thx for the vid on the alkalaized shock trick, to fix/stabilize the color. Clever, and helpful. 👍
Thanks 👍🏻👍🏻
@@TheMuzShop I use a somewhat similar trick to par-cook and tame the bitterness of Chinese Bitter Melon, albeit with a much stronger alkalaized brine.
I will definitely try this method
I’ve tried several ways and this works the best for me, some say just the blanching will work without the baking soda. I haven’t tried it yet. Happy cooking 🧑🍳.
Hey thanks buddy ll surely try this... Ws looking for this type of problem
👍👍
Hi sir, thanks so much for the secret tip which makes basil has green color. I made pesto a few hours ago with your recipe ( baking soda) it turned out so tasty and stayed green 👍👍👍👍.
Very cool!! Glad it worked out for u. It freezes really well too.
Your recipe is the best. I made it today and it was so nice and beautiful ❤️❤️❤️❤️. Thank you. Btw basil from my garden.
Awesome!! Thanks 👍👍👍
Wow thanks for the tip Muz. Greetings from Cebu, Philippines. ❤️
Thanks for watching from the Philippines👍👍👍
Great recipe!! Thank you!
Awesome thanks. 👍👍
Cant wait to try this. 60% of the time my pesto goes brown. Ive tried every hack with limited green results. This looks convincing
Thanks
Cool. Let’s us know how it turns out. Just remember it’s a few seconds blanch👍🏻👍🏻
Turned this into a science experiment.: 1. Mortar 2. A squeeze of lemon juice 3. Blanched ala Mus 4. Blanched with a bit of baking soda Out of the four hacks yours came out with the best result.
That’s cool!! Good experiment 👍🏻👍🏻
Thank you for sharing.
Thanks for the good advice 🌿🌿
Thank you 👍👍
Thank you for tips . I will try today .. 👌🏽👌🏽👌🏽I wish I can grow basil 🌿 here in London.
May be this summer project 😂
Let me know how it turned out. Try a few plants this summer and see how they do. Good luck ok 👍
I appreciate you sharing your experience of the baking soda. I moved from my home, to an apt. Had to be choosey as what couple of potted plants to grow.
Being italian/ greek I chose basil!
They are growing wonderfully and wanted to make the perfect pesto. Well here you were. I have made it many times, but your title on vid made me open and happy that I did. I will check back, to let you know if it hasn't turned dark . I'm trusting you..😉
Tante grazie!
Grazie! Please let me know how it works out. Some of the viewers say just a quick blanch works without BS. I haven’t tried that yet. 👍🏻👍🏻
@@TheMuzShop did you say BS? As in bull s*-#:? Lol
@@michelleaw1325 😂😂 you can probably leave that out too....
Thank you now i know! God bless
Thanks for watching. 👍👍
thanks Mister i must buy first my Basil..thank you
Welcome and enjoy the pesto. 👍🏻👍🏻
Cool video, thanks very much for the hot tip!
There are no pine nuts here in Argentina, so most people use walnuts or something else.
Fun fact - nearly two-thirds of Argentinos have at least one Italian ancestor.
You are welcome. Interesting about the pine nuts and also the Italian ancestors. The little town my father is from in Italy had a lot of Italians that migrated to Argentina. I would love to visit Argentina one day. Maybe I’ll bring you pine nuts. 👍🏻🤣😂
Nice
👍👍
Very nice ..
Thank's
Thank you👍👍
Great tip...thanks !!!
Thank you👍🏻👍🏻
Interesting tip. I'll give it a try in a small batch at the end of the season. In the last two weeks we've made 3 gallons of pesto. Ours is immediately put in glass canning jars, sealed and frozen. (Makes a great present for people without a large garden.) Whatever we haven't used in a jar is kept under olive oil seal and only the top darkens. But I will try Muz' blanching technique; less easily done on the amount we make.
Perfect video. Perfect timing for me make pesto. I'm so happy to learn that I can freeze it and it will still be green!
It keeps in the freezer for at least a yr....Enjoy👍👍
@@TheMuzShop
YES!!! I made it yesterday and froze it in small Mason jars. It's so fresh and lip smackin good. I did add lemon juice to the recipe though 😋. It's actually greener and fresher than the store bought pesto. Thanx again!
Thanks for the tips. My second attempt just now was with cashews and parm as the thickener rather than pine nuts. I'll do the baking soda trick next time.
I like it that you are willing to try different things. 👍🏻👍🏻 thanks for watching.
Oh each I love the sink too, I want it
Thanks 👍😁
Love it, Thank you
I’m glad you enjoyed it 👍👍
Very beautiful inovative.
So this is the second home Italian kitchen I see today. and It's very clean!! I respect that! it's good for health and eyes. Thank you for sharing the secret. I'll make it one day enshaallah!
this in not an italian kitchen
Thank you for sharing an idea
Thank you sir👍
Thanks for watching
Thank you so much!
Welcome
That looks like a dry measuring cup. Thanks for sharing
Thank you for watching.
Thank you! Got your recipe on time! Stay green too!
Great!!
Amazing eh, good old baking soda good to brush your teeth with, keepong them white and keeping the pesto green, wow who would have thought. Asiagp cheese instead of parmesan is a hit for me! Gratzie mille for sharing your tricks! 😘
milioni grazie anche a te ….👍🏻👍🏻👍🏻
cool tip - and beautiful pesto! gonna try this.
thanks and Enjoy!
I was in awe of your basil bush. How on earth are you able to grow such a large basil plant? It’s an annual, so it grows from a new plant each year. I would love to know your gardening tips on how to achieve such a full, large plant. Thank you for your reply. I can’t wait to grow my own big plant this year!
No secret, there are about 20 plants in that box not just one. 👍
I've made pesto multiple times & I'm certainly going to blanche my basil 1st from now on. I also like mine a little less homogenated so I don't process it as finely as you. Lastly, I love pine nuts & usually put in more than necessary, and do not grind all of them, but just leave a few more intact. Thanks so much!
Sound good! Ya sometimes I leave a little corse myself. Thanks for the comment👍👍
Try leaving a layer of pure olive oil on top of your pesto
I like looks those raised beds
thanks man hope rember this.
Good job with camera. I like the frig scene lol
Thanks so much for watching.
Very helpful...Thank you.
Glad it was helpful!
Brilliant! Thank you!
Thank you. Liked. Subscribed.
Thank you!!👍👍👍
That is really cool and helpful 👏🏻👏🏻👏🏻👏🏻
Thx so much…. 👍🏻👍🏻
I made it
It is GREEN!
Its delicious had with my garden tomatoes with mozzarella on bread
Would like to know your measurements
Especially the butter I think I used half a stick
Yes!!! That’s sounds to good. I believe I say the measurements in the video and for the amount of Basil I used I used a 1/2 stick of butter.
Thanks 👍🏻👍🏻👍🏻
It works! Thanks for the tips
Ooooo incredible love it and your plant 🌱 is beautiful too thanks for all tips much appreciated 💖💝😘😘😘
Thanks so much 😊
Thank you for sharing, 🙏.
You’re welcome 👍🏻👍🏻👍🏻👍🏻
Making this right now! Great video!!
Awesome! Thank you!
yessssss !...thanks !
Thank you👍🏻👍🏻
Interesting. My wife will love this tip!
Nice! It works I promise ....
Great video, thanks!
Thanks
In the receipe i tried no butter and no cooking of the leaves , and it stays green for à long time :) with small forest schrooms, cream and bacon it is very good !!
Interesting 🤔
Thank you👍
Welcome 👍
Thank you for sharing your secret!💕
I have tried others’ secrets and it still turned out in dark color😭
I reached here after my basil leaves have turned dark again. Will try your secret next time😊
Yes give it a try!!👍🏻👍🏻
Sad that so many don't seem to understand the difference between "blanching" and "boiling" and that every recipe ever conceived has been altered to the taste of the person making it. :) Thank you for the great tips.
You are totally right. When I make it , I submerge the leafs do they all get wet and then out. Total of about 4-5 sec.maybe. I just saw a Cooks Magazine test kitchen video on pesto and his secret to keeping it green was to blanch it also but with no baking soda. Thanks for the comment 👍🏻👍🏻
@@TheMuzShop Does the baking soda leave a bad taste to the sauce? I used baking soda on something else before and afterwards it tasted bad. Will try your way as soon as I can get some basal
@@artwatch-y9j I don't taste any difference at all..... Remember it's just a blanch a few seconds. So people have suggested to give the basil a ice bath after the quick blanch, which I will try. Thanks
@@TheMuzShop I just blanched my basil in simmering water for 5 seconds (I forgot to add the baking soda), and 1/3 of the leaves turned dark as I placed them on paper towels to dry. I learned a lesson to ensure the basil leaves are inserted into the blender soon after blanching them (with or without the baking soda). I think the other channel blanched the leaves for at least 20 seconds. In your video, you blanched the basil for 30 seconds.
Thanks for thegood tip
Hey thanks for the Baking Soda tip! Awesome 🙌🏽
👍🏻👍🏻👍🏻🇮🇹. Thanks for watching 👍🏻👍🏻
thanks for the tip👍🏼
Thank you 👍🏻👍🏻
My pesto is always pretty dark in color. But I don't have a mixer, so I make my pesto with a mortar and I can't really make it that fine as I see it often. I also never really wash my basil because I don't think it's necessary, I just keep basil as a houseplant so there isn't anything that could make the leafs dirty.
Thanks again🌸🌼🌹
Thank you
What a great tip! Thank you!
You bet!
Thanks for sharing your secret on how to make green pesto.
I wiil be cooking tuna pesto with your pesto recipe. GOD bless!
Sounds delicious. Thanks for watching. Enjoy!!!
hail Satan
Thank you!
Thanks
Thank You
Great! Yum❤
Thanks 😋😋
Amazing. Thank you for sharing. ♥️
Thanks
very helpful thanks！
Great tip thanks a lot
Great tip!!
Thanks 🙏
How long will it keep in the refrigerator?
Not sure about the refrigerator because I make it and eat it, the rest goes straight in the freezer where it will last as long as six months and even up to a year. Thanks 👍🤷🏼♂️
Wow! Thank u for sharing that very important tip! New subscriber here from the Philippines! 😊😍
Thank you 👍🏻👍🏻
I got to try this looks so good
It is!! Thanks for watching
⁉️ Question ❓
Thank you for a nice recipe, can you please clarify what is the last ingredient, I couldn't understand what you said.. I will truly appreciate it.
Have a blessed day, from Los Angeles California !!
1/2 cube of butter but that can be optional. Thanks for watching 👍👍
@@TheMuzShop
Thank you for your quality and quickly response.
I appreciated.
😁😁🤗🤗💛💚💙💜
I wish I could smell that pesto. It looks delicious!
Smell delicious too 👍🏻👍🏻👍🏻👍🏻