tag:blogger.com,1999:blog-2192130438232751859.post2242373874061194724..comments2023-08-04T05:40:17.430-04:00Comments on Monthly Challenge: Pesto!wirrekhttp://www.blogger.com/profile/12488810971156006923noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2192130438232751859.post-35659892139178090272007-08-17T08:42:00.000-04:002007-08-17T08:42:00.000-04:00I learned a great tip for making pesto from Michae...I learned a great tip for making pesto from Michael Chiarello on the Food Network. If you blanch the basil leaves in boiling water for 10-15 seconds then immediately plunge into an ice water bath and squeeze dry your pesto will remain a nice bright basil green ... if you don't do this then pesto quickly turns into an army green color due to oxidation. It really works and doesn't seem to compromise the flavor of the basil at all.Robinhttps://www.blogger.com/profile/05929615015382817085noreply@blogger.comtag:blogger.com,1999:blog-2192130438232751859.post-18195538117802872642007-08-09T09:41:00.000-04:002007-08-09T09:41:00.000-04:00I have heard both ways, but honestly, didn't even ...I have heard both ways, but honestly, didn't even think about that until reading your comment. I freeze in ice cube trays to add into soups and sauces, so I don't think the cheese will make much of a difference.wirrekhttps://www.blogger.com/profile/12488810971156006923noreply@blogger.comtag:blogger.com,1999:blog-2192130438232751859.post-76121562027731627442007-08-07T18:44:00.000-04:002007-08-07T18:44:00.000-04:00I, too, plan on making pesto this week. I will pr...I, too, plan on making pesto this week. I will probably freeze it for later. I'll try your recipe, but I've heard that for freezing you are supposed to leave out the cheese and add it later.lbmartinezhttps://www.blogger.com/profile/13031097279019395898noreply@blogger.com