How to keep pesto green - The best way

Unfortunately, this green color is not maintained at all, unless you take precautions. Like many other fruits and vegetables, basil will begin to oxidize once exposed to air after cutting or crushing, turning it a much less appetizing dark army green, almost black, color over time.

There are some secrets that will help you know how to keep pesto green.

What is the best way to keep pesto green?  The best way to keep pesto green is to blanch the basil leaves before making the pesto. Blanching the basil prevents oxidation and prevents the pesto from turning brown.

In this article, we’ll explain exactly how to blanch basil leaves to keep your pesto green, as well as share 2 other solutions to extend the life of your pesto’s color if blanching isn’t a convenient option for you.

The 3 Best Ways to Keep Pesto Green

Keeping pesto green is all about avoiding oxidation . This can be done by removing the enzyme that reacts with oxygen and turns the basil brown, or by protecting the basil from exposure to air, stopping oxidation before it occurs.

We’ve found that blanching the basil leaves before making the pesto is the most effective solution to prevent browning, but it’s also helpful to coat the pesto with olive oil or lemon juice before storing it in the fridge.

Read on to find out which solution is best for your pesto.

1. Blanch the basil leaves

Blanching basil leaves neutralizes the basil enzyme that reacts with oxygen and turns the green leaves brown. If you blanch the basil before making the pesto, it doesn’t darken at all, or at least not by much.

This is the best method because it protects the entire pesto, not just on the surface. It also protects the pesto at all times, not just when it’s in cold storage.

How to blanch basil

When you scald anything, it’s important that you prepare your kitchen because it’s a quick process.

1. Fill a pot with water and bring it to a boil
2. Next to the pot, prepare a large bowl with ice water
3. Fill a large skimmer or metal skimmer basket with your basil and parsley, if you are also going to use parsley in your pesto Make sure the skimmer or skimmer basket has small holes so the basil will not seep through
4. Submerge the basil in the rapidly boiling water for 15 seconds.
5. Remove the basil from the boiling water and immediately plunge it into the ice water for 15 seconds.
6. Drain the basil immediately and squeeze out as much water as you can
7. Prepare the pesto according to the normal recipe instructions.

The purpose of blanching is not to cook the basil, but only to deactivate the enzymes that cause browning. 15 seconds isn’t a long time, and you’ll want to move quickly to prevent your basil from cooking or waterlogging. Don’t let your leaves sit in hot or cold water longer than necessary.

2. Pour olive oil on top when storing it in the fridge

Most pesto calls for olive oil in the recipe, which in itself will help protect your basil from browning to some degree. The oil creates a protective barrier around everything it touches, preventing air from entering and causing oxidation.

When olive oil is mixed into pesto, it can only prevent browning to a certain extent. However, when you create a thin layer of oil on the surface of your pesto, it creates a much more effective barrier against air contact.

Before storing the pesto, pour a light coating of olive oil over the surface . Then close tightly, either in a Tupperware container with a suitable lid or by covering the serving bowl tightly with plastic wrap.

Store pesto in the fridge, undisturbed, and it will stay green.

Unfortunately, as soon as you break the surface protection, the olive oil becomes less effective as a protectant and your basil may start to brown from being left out. However, if you eat it within 30 minutes to an hour, it should stay green and shiny.

3. Squeeze the lemon on top before storing it in the fridge

Lemon juice contains citric acid and ascorbic acid, which prevent oxidation. You may have heard that sprinkling a little lemon juice over cut apples helps prevent them from browning. The same goes for basil leaves.

If you don’t mind a bit of citrus flavor in your pesto, you can add some freshly squeezed lemon juice to the recipe itself. This will help protect your pesto more thoroughly as it works through the entire batch.

If you’re not a big fan of lemon, you can try sprinkling or pouring a small amount over the surface of your pesto before sealing and refrigerating.

This will protect the surface while it is stored, but, like the olive oil mentioned above, as soon as you disturb the surface your pesto will risk oxidizing, so eat it soon after.

It’s also possible to keep the pesto green by adding powdered vitamin C, but we found this tasted much more sour than fresh lemon juice, and less convenient overall, so we don’t advise trying this method if you can help it.

How long does the pesto last?

How long your pesto will last largely depends on the type of pesto you have and how it’s stored.

You can find jarred or canned pesto that can last almost indefinitely if stored in a cool, dry place, out of direct sunlight and heat, and never opened.

However, even shelf-stable pesto will have a recommended expiration date, and beyond that date, the flavor, texture, and aroma of your pesto may diminish, even though it’s still safe to eat. In general, you should consume it within 3 months from the date of purchase.

Fresh pesto, on the other hand, doesn’t keep as long, though it still varies depending on whether it’s commercially produced with preservatives, homemade, or somewhere in between.

Pesto purchased in the refrigerated section of your grocery store will also have an expiration date stamped on the packaging. It’s always best to follow this recommendation, but if left unopened and refrigerated properly, it will stay fresh for at least 10 days after purchase, and often longer.

How long does pesto last in the fridge?

If you’ve opened a container of store-bought fresh pesto, it should keep fresh in the fridge for up to 1 week.

Be sure to always store it in an airtight container and to serve each serving individually, rather than eating it straight from the container. You should use a new, clean utensil each time you dip into the pesto to prevent contamination and premature spoilage.

You should also try to keep the pesto in the fridge as much as possible. If you are serving a snack, serve only the amount you are going to eat and return the rest to the fridge right away.

If left on the counter, it can be exposed to bacteria and other contaminants that are not good for your pesto.

How long does homemade pesto last?

Homemade pesto usually lasts between 3 and 5 days, depending on the freshness of the ingredients you use and the specific recipe.

As with all other pestos, you want to make sure to keep it refrigerated as much as possible and avoid cross-contamination with other foods.

Related questions

Why isn’t my pesto green?

The main reason pesto turns dark is because the basil, or other fresh vegetables used in your recipe, have oxidized. Oxidation occurs when a specific enzyme present in most plants is exposed to air.

When a basil leaf is cut or crushed, the enzyme is exposed to the air and begins to blacken.

The pesto will start to darken quickly because all the green leaves that have been cut into tiny pieces are exposed to oxygen from all angles.

Oxidation is not dangerous and does not change the flavor or texture, it just does not have the same visual appearance as a beautiful bright green pesto.

How does basil in pesto stay green?

As stated, pesto usually turns black because the basil oxidizes. By following the instructions in this article to protect your basil from oxidation, you’ll keep your pesto bright green, as if it were freshly chopped.

The most effective solution is to blanch the basil before preparing the pesto. This deactivates the oxidizing enzyme and prevents your basil from almost completely oxidizing.

Other less effective solutions are to store the pesto with a thin layer of olive oil or lemon juice on the surface. This protects the pesto until the surface layer breaks down and the underlying pesto is exposed to the air.

Thereafter, a slow oxidation will take place and your pesto will gradually darken over time.

Why is my pesto bitter?

There can be multiple reasons why your pesto is bitter, depending on the recipe and the freshness of your ingredients. If you use vegetables in addition to the basil, it can alter the flavor.