Basil pesto One that will stay bright green!

Basil pesto – one that will stay bright green

Here’s a classic basil sauce that won’t turn brown the minute you toss it with hot pasta! The trick: blanching the basil before making the pesto.

You may think that blanching the basil will take away some of its spunk, but be assured that it doesn’t. Indeed, the technique won’t take an ounce of flavor out of the aromatic leaves.

This extra step only adds a few minutes to the preparation of your pesto, but it’ll give you a bright green sauce that will make all your favorite pesto dishes look as good as they taste.


Basil pesto – one that will stay bright green!

makes 1 cup
active time: 20 min

  1. 2 teaspoons sea salt for blanching
  2. 1 large bunch fresh basil (4 oz) (115 g) – leaves removed from stems (3 cups lightly packed)
  3. 1/2 teaspoon sea salt
  4. 1/3 cup freshly grated Reggiano or Grana Padano Parmesan
  5. 1 large garlic clove – skinned
  6. 3 tablespoons pine nuts
  7. 1/2 cup extra virgin olive oil

  1. Step 1:camera icon Fill a large bowl with cold water and several ice cubes. Set aside. Bring a large pot of water to a fast boil. Add the salt and basil leaves and blanch for 15 seconds only. Immediately remove the leaves from the boiling water and place in the ice water bath. Once cooled (this only takes a few seconds), drain. Squeeze the leaves to remove all excess water and lay them on a paper towel.
  2. Step 2:camera icon Using scissors, cut the basil in 1″ pieces. Place the basil and balance of the ingredients in the bowl of a food processor. Process for about 1 to 2 minutes until it forms a creamy paste, scraping the sides of the bowl once or twice. Transfer to a container. Use right away, refrigerate for up to 3 days or freeze for up to 1 month.

Sweet basil

sauce, pesto, basil

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14 Comments

  • Reply Niko September 5, 2013 at 7:52 pm

    Viviane! Another amazing recipe! I did not have pine nuts so substituted walnuts. Tastes great and looks good – even the next day! Thank-you for your creative inspirations! Your videos, photos, and recipes in Food & Style Club are divine! Keep them coming!

    • Reply Viviane September 6, 2013 at 8:24 am

      Niko! Thank you so much for your comment and kind words. I am over the moon that you loved this pesto and that you’re enjoying the Club. You have no idea how much this means to me… Thank you again and happy cooking!

  • Reply mjskit August 6, 2013 at 12:03 am

    What a great idea! I’m going to have to try this because I get so frustrated to spend some much time making pesto only to have it turn brown before it even get to the table. Thanks Viviane!

    • Reply Viviane August 6, 2013 at 2:25 pm

      My pleasure, dear Mj… you’ll never look back, I promise!

  • Reply Deb August 4, 2013 at 1:00 pm

    Basil pesto must be bright green! Thank you for sharing your tips and recipes with your readers!

  • Reply Dianne July 18, 2013 at 5:21 pm

    LOVE LOVE LOVE your website Viviane! And this tip on getting your pesto bright green is awesome, can’t wait to try this out!

    • Reply Viviane July 18, 2013 at 5:27 pm

      Diane, Thank you so much for your kind words and from dropping by! I must say I can’t wait for you to try this pesto either… You’ll have to let me know how you liked it. Cheers!

  • Reply Suzette Barnett July 18, 2013 at 4:44 pm

    Great tip, I’m going to try this! Thanks for sharing.

    • Reply Viviane July 18, 2013 at 5:26 pm

      Suzette, thank you… I think you’ll love this pesto!

  • Reply Oliver July 18, 2013 at 10:07 am

    The recent adjustment I made to my basil pesto recipe is to pound the hell out of it in a pestle and mortar instead of using a whizzer. It comes out much darker in colour (which I think looks very nice) and tastes, to my mind, nicer. You also end up with little bits of broken leaves throughout the pasta which make it look a bit more ‘authentic’ (for want of a better word!).

    It’s quite amazing how such a simple thing can be made in so many different ways. Thanks for your idea.

    • Reply Viviane July 18, 2013 at 5:28 pm

      Oliver, this is the way pesto has always been made… before “whizzers” were invented! You might want to try your method with the blanched basil, as I suggest here. Cheers!

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