Pesto: Tricks for Getting it Green

OK, not everyone has the opportunity to make endless batches of pesto on a regular basis, for over 25 years, in order to get in down right. I suppose the folks at "America's Test Kitchen" (who produce Cooks Illustrated magazine) come close. I know they really research their stuff. There's just one catch, and I can hardly blame them: They need for you to subscribe (for a fee) in order to access that wealth of information online. But of course. I sometimes really wonder if I can afford to post all my findings online for free. Admittedly, I have the hope of making of few cents off of Adsense revenue, and I continue with the hope of becoming a more well-known name in the home kitchen, always a plus for a cookbook author!

I suppose I will continue to post my findings. Yes, for free. Yes, in hopes of receiving a few perks. But mainly, just to spread the good word on how to cook. Every home cook could use a few tips from some pros. And I am 100% in support of home cooks striving to feed their families good, home-cooked meals. I think it helps reinforce the family unit, and I think for the most part it supplies much more nutrition that resorting to fast foods and prepared foods.

So what are the findings to share today? I have to post about pesto, upon seeing that today's MSN Delish Article is about "How to Make Pesto". I watched their video, and was suprised that they didn't even include pine nuts. Aren't pine nuts (or walnuts) a given in any authentic pesto recipe?! Not to mention, they add protein, healthy unsaturated oil, and other nutrients.

The MSN video demonstrated that you would process the basil, olive oil, salt, and parmesan all together. I have tried this. In my 25 years at The New Deli, I have actually tried every possible process of ingredients. And I have found that, for undoubtedly some scientific reason, if you initially process the parmesan with the basil, the basil seems to oxidize much quicker, turning brown much more easily. Actually, almost any other ingredient seems to react to the basil, perhaps because of the acidity of the ingredients. The best sure-fire way to insure the greenest possible pesto seems to be by first processing only the basil and olive oil. The olive oil is mildly alkaline, perhaps key in preserving the green.
So I first process the basil and olive oil by themselves. Maybe the olive oil fully coats the leaves this way, better protecting them from the other ingredients.

Yes, I've tried adding garlic first too, along with the basil and olive oil, again to the final product's detriment. Don't do it! Oh, and for a bit more nutrition, you can add spinach along with the basil at the very beginning. I personally love it. You can get more details about the recipe here. But for now, I have to actually go do some "real" work at The New Deli. Happy Eating!