Pesto is a delicious sauce made from fresh herbs, garlic, pine nuts, Parmesan cheese, and olive oil. Its vibrant green color is not only visually appealing but also a sign of freshness. However, it’s quite common for pesto to turn dark and lose its vibrant hue over time. If you’ve ever wondered how to prevent this from happening, we’ve got you covered. In this blog post, we’ll share some tips and tricks to help you keep your pesto looking bright and green for longer.

Why does pesto turn dark?

Before we dive into the tips, it’s important to understand why pesto tends to turn dark. The main culprit behind the discoloration is oxidation. When pesto comes into contact with air, the enzymes present in the basil leaves react with oxygen, causing them to darken. Exposure to heat and light can also accelerate this process.

1. Use fresh and vibrant ingredients

The key to keeping your pesto bright is to use fresh and vibrant ingredients. Choose young and tender basil leaves that are bright green in color. Avoid using wilted or discolored leaves, as they will contribute to the darkening of your pesto.

Additionally, opt for high-quality nuts, such as pine nuts, and ensure they are not rancid. Rancid nuts can affect the flavor and color of your pesto. Similarly, use freshly grated Parmesan cheese to maintain the bright green hue.

2. Blanch the basil leaves

An effective technique to prevent darkening is to blanch the basil leaves before making the pesto. This involves briefly plunging the leaves into boiling water and then transferring them to an ice bath to stop the cooking process. Blanching helps deactivate the enzymes responsible for the discoloration, keeping your pesto vibrant and green.

3. Use a cold-pressed olive oil

The choice of olive oil can significantly impact the color of your pesto. Opt for a high-quality, cold-pressed olive oil, as refined oils can contribute to quicker oxidation and darkening. Cold-pressed oils are obtained through a gentle process that retains the natural antioxidants and freshness, resulting in a greener pesto.

4. Store it properly

Proper storage is key to preserving the color of your pesto. After making the sauce, transfer it to an airtight container, covering the surface with a thin layer of olive oil. This will create a barrier between the pesto and air, minimizing oxidation. Keep the container refrigerated, as low temperatures help slow down the enzymatic reactions that cause discoloration.

Additionally, avoid exposing the pesto to direct light, as it can further degrade the color. Use opaque containers or store it in a cupboard to shield it from light exposure.

5. Freeze pesto in an ice cube tray

If you find yourself with leftover pesto that you want to preserve for a longer period, freezing is an excellent option. An effective way to freeze pesto is by using an ice cube tray. Fill each compartment with pesto, cover it with plastic wrap to prevent freezer burn, and place it in the freezer. Once frozen, transfer the pesto cubes to a resealable bag for easier storage. This method allows you to defrost only the amount you need, while keeping the rest fresh and green.

By following these tips and tricks, you can keep your pesto looking bright and green for longer periods. Remember to use fresh ingredients, blanch the basil leaves, choose a cold-pressed olive oil, store it properly, and freeze any excess pesto. Enjoy the vibrant and flavorful sauce on your pasta, sandwiches, or as a dip without worrying about its color.

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