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Sometimes when I make pesto the basil oxidizes and the whole thing turns a really ugly dark brown/green. I wonder if it's because my food processor blade needs to be sharpened? I made it in my blender and it came out fine. Thoughts?

asked by Madame Sel almost 5 years ago
4 answers 2205 views
445e20c3-ae7c-4384-a5f7-c63a3b70db4d.img_2825
added almost 5 years ago

Basil tends to oxidize if it's over-pureed. The food processor does this more quickly than the blender. I usually make pesto in my blender to avoid oxidation.

803b5ed0-1629-4947-a75d-d0def427cfb1.audrey_and_sarah
added almost 5 years ago

You can blanch and dry your basil leaves before processing. Your pesto will stay a bright, lovely green.

34aa6e80-ab23-4385-90c0-a945bbab06c8.stringio
added almost 5 years ago

I read recently (don't recall where) that it's the water on the basil leaves that is the culprit, and so I made certain that the leaves were totally dry prior to making my next batch of pesto in the food processor. It worked - bright green pesto!

Fad1d966-4923-41f5-815f-8c19d8b337e4.flower
added almost 5 years ago

You can pour a little olive oil over your pesto if storing in a plastic tub.