How to Keep Pesto from Turning Dark

Pesto, a delicious Italian sauce made from fresh herbs, garlic, pine nuts, Parmesan cheese, and olive oil, is a versatile condiment that adds depth and flavor to various dishes. However, one common problem many people face when making or storing pesto is its tendency to turn dark in color. This discoloration can be unappetizing and may affect the taste and appearance of your dishes. Fortunately, there are several simple tips and tricks to help keep pesto fresh, vibrant, and green.

The main culprits behind pesto turning dark are oxidation and exposure to air. Oxygen causes the enzymes in the basil leaves to react and turn brown. To prevent oxidation, follow these guidelines:

1. Use fresh ingredients: The quality of the ingredients used in pesto directly impacts its shelf life. Choose fresh and vibrant basil leaves that are free from any spots or wilting. Similarly, ensure your garlic cloves, pine nuts, and Parmesan cheese are also fresh. Using high-quality extra virgin olive oil is essential as well.

2. Blanch the basil leaves: Blanching the basil leaves in boiling water for a few seconds before making pesto can help retain their bright green color. Immediately transfer the blanched leaves to an ice bath to stop the cooking process and preserve their vibrant hue.

3. Store it properly: Once pesto is made, it should be stored in an airtight container such as a glass jar or a plastic container with a tight-fitting lid. Fill the container to the top to minimize the amount of air trapped inside. Alternatively, you can cover the surface of the pesto with a thin film of olive oil to create a protective layer.

4. Use plastic wrap: If you want to store smaller quantities of pesto, consider wrapping it tightly with plastic wrap. Press the wrap against the surface of the pesto to eliminate any trapped air. Ensure all sides are covered and sealed tightly before refrigerating.

5. Freeze it: If you have a surplus of basil or pesto and want to store it for an extended period, freezing is a great option. Portion the pesto into ice cube trays or small airtight containers, leaving some space for expansion. Once frozen, transfer the cubes or containers to freezer bags for easier storage. Make sure to label and date the bags.

6. Use lemon juice: Another effective method to keep pesto bright green is to add a small amount of lemon juice to the mixture. The citric acid in the lemon helps prevent oxidation and preserves the green color of the basil leaves. Start with a teaspoon of lemon juice and adjust according to your taste preferences.

7. Keep it cold: Pesto is best stored in the refrigerator, as lower temperatures slow down the oxidation process. Ensure your refrigerator is set at the correct temperature and avoid storing pesto near the door, as it experiences more temperature fluctuations.

By following these tips, you can keep your pesto fresh and prevent it from turning dark. Whether you’re making a batch of homemade pesto or storing store-bought ones, these methods will help prolong its shelf life and maintain its vibrant appearance. Remember, fresh and high-quality ingredients, proper storage techniques, and a little bit of lemon juice go a long way in keeping your pesto bright green and appetizing.