Preserving - Pesto (blanched v. regular) - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Preserving - Pesto (blanched v. regular) (/showthread.php?tid=164334)

Preserving - Pesto (blanched v. regular) - luvnit - 08-31-2014 I was intrigued by a recent blog article about blanching basil leaves prior to making pesto. The theory was: Blanching stops the oxidation process in the leaves. Thus, making for a terrific green appearance that never turned dark or blackish. Another terrific idea was to use the basil water to make some pasta. Sounds good right? (I think you can see where I am going with this... ) So I just make a batch of each, one batch of blanched basil leaf pesto and one just the old fashioned regular way. Hands down the regular way is MUCH better. #1) By blanching the leaves first you lose the signature texture that pesto lovers look forward too. The leaves are just too soft to 'chop' after blanching. #2) The regular pesto had so much more flavor! I think you leave a lot of the oils in the water when you blanch. #3) That great idea about making pasta in the basil water... Fine, but actually the water turns blackish-and looks gross. You could do it, but I hardly think the end result would be very appealing. Re: Preserving - Pesto (blanched v. regular) - DFen911 - 08-31-2014 Excellent review Laura thank you! I make batches and put them in jars and freeze them. But they still turn dark after opened, but taste so good Re: Preserving - Pesto (blanched v. regular) - cjs - 08-31-2014 Good to know, Laura thanks for sharing with us all. Love pesto. Now that you've started this thread, why not add all our wonderful ideas for using pesto?? What a great thread it would be. I'll start - I love to use it as a sauce for pizza (knew that was coming, didn't you???? ) Re: Preserving - Pesto (blanched v. regular) - Old Bay - 08-31-2014 I freeze mine in ice cube trays. They stay beautifully green in plastic bags anI only thaw as much as I need. Freeze them in the tray and dump them in the bag and seal. Re: Preserving - Pesto (blanched v. regular) - Old Bay - 08-31-2014 I do not blanch. I use pesto in pasta salad. Also try some sun dried tomato pesto on pizza and in pasta salad . Re: Preserving - Pesto (blanched v. regular) - Trixxee - 08-31-2014 I use pesto on a grilled chicken sandwich rather than mayo or the like. Also, I've added a spoonful or two to tortellini/chicken soup. One thing I have on my to do list (got the idea from the Celebrate the Rain cookbook) is to roast a chicken and put the pesto under the skin. Re: Preserving - Pesto (blanched v. regular) - Cubangirl - 08-31-2014 I think pesto is great on turkey sandwiches, hamburgers, hot dogs, etc., and of course bruschetta. Re: Preserving - Pesto (blanched v. regular) - foodfiend - 09-27-2014 Thanks so much for doing the experiments, Laura. I had also read about blanching, and now I don't have to try it. I forgot to plant basil this year... actually, I forgot to plant a lot of things this year as we were making 6-hour trips every other week to move our accumulated "stuff" to our new home. But for some reason, even after our horribly cold winter last year, I got a couple of Thai basil volunteers that took off like crazy. But, back to the Italian basil pesto. For a quick entree, I saute strips of chicken breast, sliced onions, and red bell peppers, add chicken broth and a couple of spoonfuls of pesto, cook it down a little, and serve over pasta. I actually bought some pesto at Trader Joe's the other day and just added "roasting chicken" to my shopping list for this week-- thanks, Trixxee! Re: Preserving - Pesto (blanched v. regular) - cjs - 09-28-2014 We had quite a concoction with leftover pesto spaghetti squash the other day - Fried potatoes (w/onions, steak, jalapeno, garlic) and topped with l/o pesto squash - it was very tasty. And, another flavor that goes so well with this darn Forestedge White Cranberry wine from Walker, MN! first night's dinner - and, leftovers - such great flavors Re: Preserving - Pesto (blanched v. regular) - Gourmet_Mom - 09-28-2014 I usually do what Bill does. This year, I tried vacuum sealing some fresh herbs. It worked great with parsley, oregano, and thyme. The basil turned dark. Back to freezing it. As for using it, I'll add another one. I make a Béchamel, add pesto, and serve with chicken and angel hair pasta.