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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 over 7 years ago

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4 answers 3135 views
445e20c3 ae7c 4384 a5f7 c63a3b70db4d  img 2825
added about 7 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.

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803b5ed0 1629 4947 a75d d0def427cfb1  audrey and sarah
added about 7 years ago

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

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34aa6e80 ab23 4385 90c0 a945bbab06c8  stringio
added about 7 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!

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Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added about 7 years ago

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

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