Fresh basil pesto

Discussion in 'Professional Chefs' started by yackychick, Aug 21, 2013.

  1. yackychick

    yackychick

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    I'm sure this question has been asked many times...should fresh basil still be used to make pesto if it is black/brown, then frozen for later use?
     
  2. kaiquekuisine

    kaiquekuisine

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    Basil turns black quickly because it oxidizes the moment it enters in contact with the air....

    Now if the basil is black and slimy , ditch it. 

    I few brown spots are bound to happen and can still be consumed , but if they are pretty much entirely black and slimy just throw them out , its seriously not worth it , it is unpleasant to eat. Im sure though i few black leaves wont ruin a pesto , but for presentational purposes i prefer them with no black spots. 

    Im sure the pesto will remain its color for a day or two since the oil should prevent its rapid oxidization or at least slow it down , allowing it to maintain a nice color. As soon as the pesto become too black and you notice a change in color ditch it. I dont think i have ever kept pesto past 2 days. 

    Again , the pesto isnt kept inside a freezer , im sure freezing it will allow it to maintain longer. 

    There is also a thread about basil on the site , maybe it could be of some help to you. 

    http://www.cheftalk.com/t/33605/why-does-my-fresh-basil-turn-black
     
    Last edited: Aug 21, 2013
  3. yackychick

    yackychick

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    KaiqueKuisine,

    Thank you for your insight.  I appreciate you taking the time to answer my question :)...your information is extremely helpful......
     
  4. nicoabadie

    nicoabadie

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    hello, what i usually do, i blanch the leaves without the stalk for 10 or 20 seconds in simmering salted water and after straining them i transfer to iced water as quickly as possible. now the color will be as much brighter and the pesto will remain fresher for a couple more of days.

    i never ve frozen the pesto so i dont know the results. for fridge conservation allways keep it covered in oil so the pesto is not in contact with the air preventing oxidation.

    cheers.

    nico
     
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