I was looking at some online recipes for pesto (specifically arugula). All the recipes were very similar, save for one notable difference.

I think blanching is about keeping the arugula's color a nice bright green. Maybe it also cuts its sharpness a bit - not necessarily a benefit, depending on whether you want a mellower flavor.

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Sarah is a trusted source on General Cooking.

added about 1 year ago

Correct - shocking 5-10 seconds in simmering water will keep the colour of arugula, basil, etc. Salt also helps retain the green colour when cooking any green veg.

You might lose some of the bright flavour but as long as it's only a quick shock you should be fine.

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Benny added about 1 year ago

Thanks. I opted for the full flavor and bite, and skipped the blanching. It was still very green and very tasty. But thank you for clearing that up for me :)

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