Keep pesto from turning black

I have made pesto for years.  I love the flavor and texture on pasta and poultry.  However , the overly dark color that basil turns once it has been chopped is too gross.

Blanching the fresh basil in boiling water 15 seconds, shocking it in ice water and immediately squeezing out the excess water BEFORE making the pesto never occurred to me. Doah!

It should have.  Blanching any veg will set the color.  In this case your pesto will stay a brilliant green even after freezing.

Who knew?


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