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.
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.
"Time you enjoy wasting is not wasted time."
Laura
Laura