"BLANCHED" BASIL PESTO
Steps:
- Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the basil and parsley in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly. Blanch for 15 seconds, then plunge the herbs into the ice water to stop the cooking. Drain immediately, squeeze the herbs dry, and roughly chop. In a blender, puree the herbs with the oil, pine nuts, garlic, salt, pepper, and ascorbic acid. When well blended, add the cheese and whir briefly just to mix. Transfer to a bowl and adjust the seasoning. Store the pesto in a small, covered container in the refrigerator for 1 to 2 weeks. Or freeze the pesto for as long as 1 month. *Note: I always toast pine nuts on a baking sheet in the oven. They tend to burn in a saute pan on the stove.
BRIGHT GREEN PESTO AND ITS MANY USES
I've been making pesto forever and have never been able to keep it bright green. It has such promise, such flavor, and I know that the pasta or whatever else I use it in will taste wonderful. But I've always been frustrated by how quickly the basil oxidizes and the color goes from bright green to drab. So I decided to try blanching the leaves very briefly to see if that would solve the problem and voilà! It did. You need to blanch the basil for only five seconds, and you don't want to blanch it for more than 10. Doing this leaches out a wee bit of the basil's vivid flavor, but not enough to change that of the pesto significantly. The texture and color are wonderful, and the pesto will keep for several days in the refrigerator (but it's best to wait until you're ready to use the pesto before adding the garlic and cheese).
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, main course, side dish
Time 10m
Yield 2/3 cup
Number Of Ingredients 6
Steps:
- Bring a medium-size saucepan full of water to a boil while you rinse basil leaves. Fill a bowl with ice water and place it next to the saucepan with a skimmer close by (a Chinese skimmer is good for this). When water comes to a boil, salt generously and add basil leaves. Push them down into the water with the back of a skimmer to submerge, count to five, then remove immediately with skimmer and transfer to ice water. Drain and squeeze out excess water.
- Place pine nuts or walnuts in a food processor and process until finely ground. Add blanched basil and kosher salt to taste (I use 1/4 to 1/2 teaspoon) and process until finely chopped. With machine running, slowly add olive oil and continue to process for a full minute, or until the mix is reduced to a fine purée. Transfer to a bowl. You should have about 1/2 cup of purée .
- When you are ready to use the pesto, purée garlic in a mortar and pestle, or put through a garlic press, and stir into the pesto (or if using a mortar and pestle, add the puréed basil to the mashed garlic in mortar and work garlic and pesto together with pestle). Add Parmesan and stir in. The pesto will condense when you add the cheese, so even though you've added a half-cup of cheese to the purée, you will end up with about 2/3 cup of pesto. Follow the instructions in recipes for thinning out with water.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 122 milligrams, Sugar 0 grams
BASIL PESTO
Categories Condiment/Spread Food Processor Garlic Vegetarian Quick & Easy Parmesan Basil Pine Nut Chill Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.
- In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.
More about "blanched basil pesto recipes"
BLANCHED PESTO RECIPE | COOKING LIGHT
May 2, 2017 Step 1. Bring a large Dutch oven filled with water to a boil over high. Fill a large bowl with ice water. Place basil leaves in a metal strainer. …
From cookinglight.com
Servings 12Calories 85 per servingTotal Time 17 mins
From cookinglight.com
Servings 12Calories 85 per servingTotal Time 17 mins
- Place strainer in pan, using tongs to quickly submerge all basil leaves; cook 5 seconds or just until leaves turn bright green.
See details
PESTO RECIPE WITH BLANCHED BASIL - FOOD REPUBLIC
Apr 28, 2011 Directions. Set up a large bowl of ice water. Bring a large saucepan of water to a boil. Place the basil and parsley leaves in a sieve or …
From foodrepublic.com
Servings 1Estimated Reading Time 2 mins
From foodrepublic.com
Servings 1Estimated Reading Time 2 mins
See details
SHOULD YOU BLANCH BASIL FOR PESTO? - FOOD52
Jul 14, 2016 The blanchers. Fine Cooking calls basil-blanching "The Trick to Smooth, Creamy Pesto." Blanching is not solely for cosmetic purposes, but also for textural reasons: Cooked basil will emulsify more easily, resulting in a …
From food52.com
From food52.com
See details
BLANCHED ARUGULA PESTO - VEGETARIAN RECIPES FOR …
Jul 3, 2018 In a food processor, add garlic cloves, walnuts, and parmesan, and blend for 10–20 seconds. You want it slightly chunky. Add the blanched arugula. Blend for 10 seconds or so. Add the spinach and pulse until the leaves are …
From butteredveg.com
From butteredveg.com
See details
EASY BASIL PESTO RECIPE WITH LOTS OF TIPS - INSPIRED TASTE
Prepare a small bowl of ice water. Bring a small saucepan, filled halfway with salted water, to a boil. Submerge basil leaves in boiling water for 5 to 10 seconds, or until wilted. Then, immediately plunge into ice water to stop …
From inspiredtaste.net
From inspiredtaste.net
See details
HOMEMADE BASIL PESTO RECIPE & TIPS - THE …
Aug 14, 2020 Quickly blanch the basil. Prepare a bowl of ice water and set aside near your stove. Fill a small saucepan halfway with water and bring to a boil. Drop the basil leaves in the boiling water and blanch for 5 to 10 seconds …
From themediterraneandish.com
From themediterraneandish.com
See details
"BLANCHED" BASIL PESTO (RECIPE) - TRINIGOURMET
Dec 8, 2008 1. Prepare a bowl of ice water. 2. Bring a large pot of water to a boil. 3. Put the basil and parsley in a sieve and plunge it into the boiling water, pushing the leaves down into …
From trinigourmet.com
Reviews 4Estimated Reading Time 3 mins
From trinigourmet.com
Reviews 4Estimated Reading Time 3 mins
See details
BASIL PARSLEY PESTO - COOKING CLASSY
Apr 20, 2016 Add basil, parsley, Parmesan and garlic to the bowl of a food processor. Pulse until finely minced. Season with salt and pepper, to taste. Share on Pinterest. With processor …
From cookingclassy.com
From cookingclassy.com
See details
BASIL PESTO RECIPE - SPLASH OF TASTE - VEGETARIAN RECIPES
Nov 27, 2021 4 oz Vegetarian Parmesan cheese, 3 cups Fresh basil leaves, 1 Clove garlic, ½ cup Pine nuts, ½ cup Blanched almonds. Now add the zest of one lemon and freshly …
From splashoftaste.com
From splashoftaste.com
See details
BASIL WALNUT PESTO RECIPE - THE KITCHEN GIRL
Jun 23, 2022 To blanch basil, prepare a pot of boiling water and a bowl of ice water. Submerge BASIL in the boiling water for 2-3 minutes, then use mesh strainer to transfer basil into the ice …
From thekitchengirl.com
From thekitchengirl.com
See details
HOW TO MAKE A HOMEMADE PESTO RECIPE - THE SPRUCE EATS
Mar 1, 2022 Prepare a large bowl of ice water. The Spruce. Put the basil leaves in the boiling water and cook for 30 seconds. The Spruce. Drain (or use a slotted spoon to scoop out if …
From thespruceeats.com
From thespruceeats.com
See details
BLANCHED BASIL PESTO FOOD - HOMEANDRECIPE.COM
Steps: Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth.
From homeandrecipe.com
From homeandrecipe.com
See details
DOES BLANCHING THE BASIL REALLY MAKE PESTO STAY GREEN FOR LONGER ...
Jul 10, 2014 The Results. As you can see from the picture above, the blanched pesto on the right definitely had a lighter, more spring-green color, while the pesto on the left with …
From thekitchn.com
From thekitchn.com
See details
DO YOU HAVE TO BLANCH BASIL WHEN MAKING PESTO? | KITCHN
Jun 7, 2020 You don’t need to blanch basil to make a good pesto. You can throw it right into the blender and end up with a perfectly smooth, green, and flavorful pesto. The only benefit …
From thekitchn.com
From thekitchn.com
See details
“BLANCHED” BASIL PESTO – RECIPES NETWORK
Oct 3, 2015 In a blender, puree the herbs with the oil, pine nuts, garlic, salt, pepper, and ascorbic acid. When well blended, add the cheese and whir briefly just to mix. Transfer to a …
From recipenet.org
From recipenet.org
See details
RECIPE FOR "BLANCHED" BASIL PESTO - MARLI AVE RECIPES
Oct 2, 2022 Making the perfect “Blanched” Basil Pesto should only take approximately 11 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily …
From marliave.com
From marliave.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love