The Secret on How to Make Pesto that Stays Green

The Muz Shop
The Muz Shop
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Published 2019-10-01
Muz is back in the kitchen. So, have you ever made Pesto and it turns brown real quick? Well I have a secret for you on how to make it green and it will remain green. I will show you step by step on how I make Pesto sauce (my way), also how to pick it from your garden, if you decide to grown some Basil. This recipe is just my way of making it and can be altered to your liking. You can use more or less Garlic. You can use less or no butter. The cheese can be changed to your liking. Instead go using Asiago you use Parmesan or Parmigiano-Reggiano. Whichever you like. Just follow the outline of the recipe and change what you want, more of this and less of that.....
Hope you enjoy this secret and Happy Cooking......


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All Comments (21)
  • @clatshaw
    The "secret" tip in this video -- blanch the basil with some baking soda. I just saved you 9.5 minutes.
  • @cachi-7878
    A thousand Italians just died after watching this. 🤣
  • @maryenglund912
    So here’s a twist. I broke my arm and I’m a little bit lazy, so I cooked my spaghetti in the water that I had used to blanch the basil. Now I have a lovely basil infused pasta to go with the pesto. I also added some lemon juice. Delicious! And it never turns dark. Thanks so much!
  • @julieanderson5184
    I have a bumper crop of Basil in my garden this year so I'm definitely looking to make a bunch of pesto and preserve it. I usually make my pesto and then put it in little Ziplock bags flattening the pesto within the bag and freeze it flat with no air. Then I can just break off chunks as I use it and it has worked perfectly for me.
  • @mega_byt3
    I've been experimenting on pesto for my new menu. I didn't blanche the basil leaves, and it actually stayed green for A WEEK! Only the top thin layer was slightly darkened (no extra oil were used to seal the pesto). The tip is to coat the basil leaves with the mixture (oil, cheese, pine nuts, garlic) first before blitzing them. When you blitz raw uncoated basil, they will oxidize and turn brown. Coating seals in the flavour and colour from my experience. Happy cooking!
  • @BK-ix8ec
    Thank You for sharing !! It’s nice to try this when you are going to have guests over/cook for a party where the pesto is going to be left open for long . No one wants to eat something that does not look appetizing. However for everyday cooking, it’s best to avoid the baking soda blanch technique as it is found to reduce the nutritional value of the greens.
  • @leesweets4110
    A dash of citric juices - lemon preferably - help maintain color as well (the acids play a role). And adds a pleasant flavor. You can also leave some of the oil on the side without blending it in, and then cover your final product with the extra oil, minimizing contact with the air. When it comes time to use it just mix it together. Using plastic wrap patted down onto the sauce will also minimize contact the air.
  • @quackiiiiii
    this is the process im looking for to remain pesto sauce green. thanks for sharing!💚
  • @bobbibonner
    Thank you! I just made pesto a few weeks ago for the first time…I froze it immediately. For my future recipes I can keep it pretty and green using your method. Thanks again!
  • @ladyl4548
    Amazing. Thank you for sharing. ♥️
  • @AlaaAllaf
    So this is the second home Italian kitchen I see today. and It's very clean!! I respect that! it's good for health and eyes. Thank you for sharing the secret. I'll make it one day enshaallah!
  • @leewillis2908
    Great video. Thank you for taking the time to show us your method. Very different than any others I’ve seen.
  • @gahgah4866
    Hi sir, thanks so much for the secret tip which makes basil has green color. I made pesto a few hours ago with your recipe ( baking soda) it turned out so tasty and stayed green 👍👍👍👍.
  • @b.bailey8244
    cool tip - and beautiful pesto! gonna try this.