View Full Version : is there a trick for keeping pesto bright green?
11-10-2007, 08:28 AM
I have some pesto in the freezer. I want to make eggplant pizza...not sure how I will go about it EXACTLY but i was thinking about slicing the eggplant for teh crust and putting pesto and then marawnara on it and maybe just maybe I teeny tiny bit of white miso. It reminds me of Parmesan cheese...:confused: I just don't like it when the pesto turns that awful brownish icky color from oxidation. Is there any "cure" for that before I start?
11-10-2007, 08:48 AM
You can squirt a little lemon on the basil (or base of greens) before you begin. But another sneakier trick is to blend in a few frozen peas. I'll be keeping a watch on this post too for new tips. ( : Good luck!
Lady Green Jeans
11-10-2007, 09:01 AM
Some Italian cooks put parsley in their pesto (from my SAD days of eating). This is something that would probably carry over perfectly to raw pesto. Worth a try (I only use flat leaf variety for the flavor).
11-10-2007, 02:36 PM
My pesto is a citrus pesto to start with and stays bright green even when frozen and thawed. I don't know if it is because it is emulsified with the olive oil, but we three in my house love it. It's from Giada, Everyday Italian, but of course it does not need parmasan cheese.
11-10-2007, 08:32 PM
I know lemon juice can keep avocados from going brown; maybe it can preserve the pesto colour too. Try adding some lemon juice!
11-11-2007, 07:21 AM
I made some pesto the other day and it's still bright green. I made it with basil and pistachios so maybe the pistachios give it more of a green colour. I also added lemon juice which seemed to do the trick.
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