How to Keep Pesto Green: Quick Tips for Vibrant Color

I love preserving a year’s worth of pesto at a time. (There’s a video about that below if you’re interested.)

The problem is keeping it nice and bright green.

But I’ve finally found a solution….

Preventing Browning

Role of PH Level

Remember that the pH level plays a crucial role in keeping your pesto green. A more acidic environment can slow down the browning process, which occurs more readily at neutral pH.

Consider adding lemon juice to your recipe, which not only lowers the pH but also provides a nice flavor boost. For a full batch of basil pesto, try adding the juice of one lemon, or about 2 tablespoons.

Dealing with Oxidation

Oxidation is the main culprit behind pesto turning brown. To help minimize this, you can:

• Cap your pesto with a layer of olive oil: After preparing your pesto, pour a generous layer of olive oil over the top to create a barrier between the pesto and air, helping to reduce oxidation.

• Use an ice cube: Some chefs recommend blending in an ice cube while making the pesto to keep it greener. The colder temperature slows down the oxidation process.

Importance of Blanching

Blanching basil leaves is another effective technique to prevent browning in pesto.

By submerging the leaves briefly in boiling water and then immediately transferring them to ice water, you deactivate the enzyme responsible for the browning reaction.

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After spinning or patting the blanched leaves dry, continue making your pesto as usual. This method is considered one of the best, as it helps maintain your pesto’s vibrant green color throughout the entire dish—and it is Step 1 of the solution I’ve found.

Pair it with Step 2 below to keep your pesto vibrant green!

Maintaining Bright Green Color

Importance of Fresh Ingredients

Just as a side note, to achieve bright green pesto, always start with fresh basil leaves.

Fresh leaves are essential for a vibrant color and taste. When choosing your basil, look for leaves that are deep green without any brown spots.

If your basil has bolted, go ahead and toss in some flowers—they are edible!

Additionally, use high-quality extra virgin olive oil as it will help maintain the bright green color of your pesto.

Baking Soda Trick

Now here’s the real secret to bright green pesto—add a pinch of baking soda to the boiling water when blanching your basil leaves.

Blanching basil leaves neutralizes the enzyme responsible for turning leaves brown when exposed to oxygen. To do this, simply:

1. Add a pinch of baking soda to a pot of boiling water.
2. Drop the basil leaves into the boiling water for 20-30 seconds.
3. Plunge the leaves into a bowl of ice water to stop the cooking process.
4. Spin or thoroughly pat the leaves dry.

In addition to using fresh ingredients and the baking soda trick, consider incorporating lemon juice into your pesto recipe.

Enjoy your delicious and beautiful green pesto!