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carrying pesto
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Home › Forums › General Forums › Food, Hydration, and Nutrition › carrying pesto
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Jul 13, 2012 at 3:55 pm #1894603
Thanks Ben.
Jul 13, 2012 at 8:52 pm #1894650I make spinach pesto often – I leave mine raw as well. More vibrant tasting than when cooked :-) I do the same with kale.
Jul 16, 2012 at 10:04 am #1895184The blanching helps with color and gave the flavor I wanted however you can skip that step if you wish.
A note about fresh basil… I wouldn't blanch basil as it is too delicate for that but… wash basil while it is still on the plant/stems. Why? If you wash it once you pick it and then dehydrate it, the basil will turn an unappetizing color of grayish-brown. For some reason it doesn't do this when you wash it while the leaves are still on the plant and let it air dry. It's very strange.
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