Saturday, August 20, 2011

make pesto while the sun shines...

Ah, summer. Flourishing herb gardens and basil abundant, the trophies of summer's heat. I whizzed up a batch of pesto this morning in the food processor. But for the very first time ever I did something to the basil that I have never tried before in all my years of making pesto. I blanched the basil for 30 seconds in boiling water. This will make the color of the pesto stay the most lovely shade of green I am told.


Immediately after blanching run cold water over the basil leaves, and with gentle handling press out the excess water before putting the leaves into the processor.

4 comments:

wayside wanderer said...

Yum! I love basil anything. What do we eat in the winter? I can't seem to remember.

no spring chicken said...

What a blast of summer that will be when the produce has long since stopped producing! Yum...

Blessings, Debbie

crochet lady said...

I like pesto and anything with Basil. I was disappointed this year to discover the basil I bought was a lemon basil. I like the taste of lemon, but I am missing the regular spicey taste of that large leaf basil this summer. Think I will have to get some from the farmer's market.

The dB family said...

I will be curious to know if it works. It saddens me when I see this dull green pesto defrosting in my fridge in the winter months. I'm going to have to try it soon! Pesto is soooo very delicious!

Blessings!
Deborah

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