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.
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.
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.
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4 comments:
Yum! I love basil anything. What do we eat in the winter? I can't seem to remember.
What a blast of summer that will be when the produce has long since stopped producing! Yum...
Blessings, Debbie
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.
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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