"Blanched" Basil Pesto

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Thought the blanching was tedious, I added little lemon juice and rind, and instead of pine nuts, i used roasted almonds, and 1/2 cup ea of romano and parm, turn out delicious! Jean

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Michael,
I have been using this blanching method of stabilizing the color of basil for several years now but this year I discovered an improvement to the blanching technique. Here's my suggestion: heat water in a double boiler bottom. Add the olive oil to the double boiler top and wait for oil to heat up then add all the basil in the recipe to the boiler top. Stir the basil and oil together and the basil will quickly wilt. When it does, remove the boiler top from the bottom and allow to cool. Now use the oil and basil in the recipe as usual.
This method stabilizes the basil color while not losing color and flavor to the blanching water. It is also a simpler process, avoiding cooling the basil in ice water and drying off the basil in a spinner or with cloth before using in the recipe. When I thought of this I considered it a stroke of genius, lol.

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fruit fresh will do the same as the ascorbic acid. Not fair to Michael with a perfectly delicious recipe to low-ball rate it when the problem was within yourself. Shame on you!

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The recipe itself should have given you all a clue. Even my husband knows that all you have to do is smash a vitamin C tablet. That will net you powdered ascorbic acid. It serves to help preserve color. BUT PLEASE DON'T GIVE A RECIPE LESS THAN 5 STARS FOR YOUR IGNORANCE!!!!!!! IT IS JUST PLAIN RUDE TO THE AUTHOR OF THE RECIPE.

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I know what ascorbic acid is and what it is used for. My question is where to find it? I have been to two different grocery stores, neither of which carry it. For the folks who have included it in this recipe, where did you locate it? Also, please rate the criticality of its inclusion. Thanks.

Note, I gave this a middle of the road rating because the site forced me to rate the recipe in order to post this question. I am hopeful that I will later give this 5 stars.

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This was my first attempt at pesto and it was a breeze, and sooooo delicious. I did substitute peanuts for pine nuts, just because of availability but I did toast them. The flavor did come through.

It was simple, easy and healthy. What more could you want?

Keith F

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The blanching made all the difference compared to my usual pesto which often turns a brownish color. This one turns out beautiful. It looks as fresh as it tastes. I doubled the pine nuts to two Tbls - I just love the toasted pine nut flavor.

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Thought this was very good. The pesto kept it's green and bright colour for several days in the fridge, even without the vitamin C. Personally I prefer a little more pine nuts, but that is easy to add. Thought the parsley gave it a lovely fresh flavor as well.

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My family has been making pesto from the basil we grow for years and we have never blanched the basil. I did not see the episode so I was wondering what is the point? I make batches and store them in 8 oz. containers in the freezer. The key to keeping it fresh tasting and green is to cover the pesto with a thin layer of olive oil before you freeze it. Just use a little less oil in the pesto when you make it and then let it thaw in the refrigerator for a few hours before you need it. It stays fresh tasting for months.

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Not knowing what ascorbic acid is or does is not a sin what is a sin is giving this one start because of your ignorance.