I'm making a pasta with kale pesto (kale, olive oil, pine nuts, garlic, pecorino), but I want to make the pesto a day ahead. Will it turn brown like basil pesto?
HalfPint is a trusted home cook.
If you cover the pesto with some oil, it should seal off the pesto and keep it from browning.
I also learned from Alton Brown that quickly blanching basil will keep the bright green color and pesto would not turn brown. Might work with kale too.
In my experience, kale doesn't oxidize nearly as quickly as basil--which oxidizes almost instantly without exposure to heat (blanching) or acid (lemon juice.) Yes, you can safely make kale pesto a day ahead without it turning brown. I'd probably add a little lemon juice anyway, but if you cover it well it'll be fine.
Pestos made from alternative greens (i.e. Other than basil) tend to stay green much longer. It should be fine for several days.
Please enter a valid email address.
Well played. You deserve a cookie.
From seafood and ribs to chicken and favas
40 Recipes to Kick Off Your Grilling Season
The Story of Patel Brothers
What's Trending from New York Design Week
4 Whip-Smart Recipes
Is Fried Chicken *Really* the Best First Date Food?
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)