Summary
Homemade pesto often loses its bright green color because basil oxidizes when exposed to air, turning the sauce dull and brown. The article explains that cooks can slow this process by reducing oxidation and protecting basil's chlorophyll. One key method is to blanch basil leaves in boiling water briefly, then shock them in ice water to deactivate enzymes that trigger browning. Another tip is to keep ingredients and tools cold to reduce heat damage during blending. Coating finished pesto with a thin layer of olive oil also helps block air exposure. Using fresh basil quickly and storing it properly further preserves its vibrant color.
Taste of Home
