My pesto always turns brown—like immediately. I've long wondered whether it is caused by the acidity of the olive oil. Do you have any insights about this problem?
I'm sure there is much research done here! But usually the more oil the better as it acts like a layer of skin and prevents oxidation. Working with colder ingredients works well and the right amount of acid / lemon. Let's do some research!
Feels like I've tried everything! Less oil, more oil, no lemon, more salt, more cheese, no cheese, hand-made, machine made. I read once that a dull blade will create browning but the blade is sharp. I do know that, weirdly, adding more cheese the next day seems to brighten it up.
Have you tried freezing your basil? Also, I just read a Reddit comment that a certain store-bought basil browns vs. other store-bought basil. So, it could be growing conditions, preservatives, nutrients, et al, that impact the outcome of oxidation. But knowing you, you probably have a bed of basil in the back yard = )
Ted, yes! I plan to find a moment to expand a little on olive oil and its presence in these dishes. I am also quietly reviewing can after can of canned San Marzano tomatoes that will be discussed in a future post or two. In the meantime, not sure if I can share a link here, but Jordan Mackay wrote this about Olive Oil in the pantry section of our cookbook..... https://massican.substack.com/p/the-italian-pantry-olive-oil
My pesto always turns brown—like immediately. I've long wondered whether it is caused by the acidity of the olive oil. Do you have any insights about this problem?
I'm sure there is much research done here! But usually the more oil the better as it acts like a layer of skin and prevents oxidation. Working with colder ingredients works well and the right amount of acid / lemon. Let's do some research!
Feels like I've tried everything! Less oil, more oil, no lemon, more salt, more cheese, no cheese, hand-made, machine made. I read once that a dull blade will create browning but the blade is sharp. I do know that, weirdly, adding more cheese the next day seems to brighten it up.
Have you tried freezing your basil? Also, I just read a Reddit comment that a certain store-bought basil browns vs. other store-bought basil. So, it could be growing conditions, preservatives, nutrients, et al, that impact the outcome of oxidation. But knowing you, you probably have a bed of basil in the back yard = )
I do! I grow it so I usually pick it right before making the pesto.
Say more about the local olive oils.
Ted, yes! I plan to find a moment to expand a little on olive oil and its presence in these dishes. I am also quietly reviewing can after can of canned San Marzano tomatoes that will be discussed in a future post or two. In the meantime, not sure if I can share a link here, but Jordan Mackay wrote this about Olive Oil in the pantry section of our cookbook..... https://massican.substack.com/p/the-italian-pantry-olive-oil