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Fresh basil pesto

post #1 of 4
Thread Starter 
I'm sure this question has been asked many times...should fresh basil still be used to make pesto if it is black/brown, then frozen for later use?
post #2 of 4

Basil turns black quickly because it oxidizes the moment it enters in contact with the air....

 

Now if the basil is black and slimy , ditch it. 

I few brown spots are bound to happen and can still be consumed , but if they are pretty much entirely black and slimy just throw them out , its seriously not worth it , it is unpleasant to eat. Im sure though i few black leaves wont ruin a pesto , but for presentational purposes i prefer them with no black spots. 

 

Im sure the pesto will remain its color for a day or two since the oil should prevent its rapid oxidization or at least slow it down , allowing it to maintain a nice color. As soon as the pesto become too black and you notice a change in color ditch it. I dont think i have ever kept pesto past 2 days. 

 

Again , the pesto isnt kept inside a freezer , im sure freezing it will allow it to maintain longer. 

 

There is also a thread about basil on the site , maybe it could be of some help to you. 

 

http://www.cheftalk.com/t/33605/why-does-my-fresh-basil-turn-black

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #3 of 4
Thread Starter 

KaiqueKuisine,

Thank you for your insight.  I appreciate you taking the time to answer my question :-)...your information is extremely helpful......

post #4 of 4

hello, what i usually do, i blanch the leaves without the stalk for 10 or 20 seconds in simmering salted water and after straining them i transfer to iced water as quickly as possible. now the color will be as much brighter and the pesto will remain fresher for a couple more of days.

 

i never ve frozen the pesto so i dont know the results. for fridge conservation allways keep it covered in oil so the pesto is not in contact with the air preventing oxidation.

 

cheers.

 

nico

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