Another bonus is that the mix breaks down to a purée in the food processor, rather than the finely c

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This is not the first time that I ve devoted a week of recipes to pesto genovese basil pesto. But it is the first time that I can vouch for a basil pesto that retains a gorgeous green color. I ve been forever flummoxed by the color problem with pesto, the way it goes from bright green to olive drab so quickly. I ve tried this and that been told about citric acid, covering the pesto with olive oil, or even lemon juice (which makes little sense to me because acid usually turns bright green olive). Anyway, I read up on the problem this week and decided to try blanching the leaves.
It worked! I blanched them for five seconds, and that was enough. I was nervous about losing the vivid flavor that we love in pesto, and yes, a bit of that is sacrificed. That s why I blanch the leaves for only five seconds. But my friends who tasted the chive this week s recipes had no doubt that they were eating pesto, and that it was delicious. I kept each batch in the refrigerator, without the garlic and cheese added, the chive for at least a couple of days, and none of them faded. the chive I m thrilled with this development. the chive
Another bonus is that the mix breaks down to a purée in the food processor, rather than the finely chopped mix you get with raw leaves. the chive And if you want to make the whole thing in a mortar and pestle, the chive it won t take quite as much elbow grease. This means pesto is a quick sauce to throw together, and you ll be glad of that if you re wondering what to do with all that basil that is still in your summer garden.
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