Pesto

I made pesto with my new food processor, from a recipe in a new cooking book. It came out well. The pesto is particularly bright green due to the recommendation to blanch the basil before chopping it up.

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trudy_t says:

Looks great!

We'd love to have your photo added to MediterrAsian Cooking, and feel free to join us!
Posted 27 months ago. ( permalink )

realityfood says:

Don't blanch the basil (it loses all flavor and pesto is supposed to taste of basil A LOT) and get yourself a good marble pestle and mortar if you want to make really bright pesto: the metal (and the heat!) causes the basil to darken and oxidize, thus also spoiling the flavor. If you prefer to work with the food processor (but in this case the sauce should be called "frullo", not "pesto"), make sure that the blades are as cold as possible and pules in order to avoid heat to build up. Even better, if you have them, use the plastic blades.
Posted 27 months ago. ( permalink )

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Taken with a Canon EOS Digital Rebel XT.
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Taken on August 7, 2007
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Pesto

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trudy_t says:

realityfood says:

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