Chef Tips: Making great Basil Pesto Sauce
Ingredients are important when making this recipe. If you use the best ingredients then your result will turn out for the best. Although most recipes for basil pesto sauce do not call for lemon juice, I add it to aid in preserving the sauce. Also when you store the sauce to make another day, store it in an air tight container, and make sure that there is a sufficient amount of olive oil to completely cover the top of the pesto sauce. This film of olive oil on the top keeps air out and prevents the deterioration of the basil. Although my recipe shows that one can just blend the raw basil leaves, there is one other step you can do to enhance the color of the end resulting basil pesto sauce. You can blanch and cold soak the the leaves prior to blending. To do this boil a pot of water, toss the leaves in, and then immediately strain, and put the leave in an ice water bath. This will brighten the color of the leaves and the color of the resulting sauce.
Serving Size = 1/8 cup
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