pesto turns brown- help

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Pesto turns brown- help

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studying_torah ↓

Mon, Nov 26 2012, 8:36 pm

I love pesto, but I find that it turns brown, esp. if I put it on fish and then bake it. How do I prevent it from turning brown? Its so unappetizing....
Thanks

sarachana ↓

Mon, Nov 26 2012, 8:38 pm

add a little fresh parsley...keeps it from oxidizing!

ra_mom ↓

Mon, Nov 26 2012, 8:59 pm

Pesto is supposed to be used raw, not cooked.
Bake the fish sprinkled with salt and pepper. Then pipe fresh pesto over fish before serving.

chocolate moose ↓

Mon, Nov 26 2012, 9:16 pm

I think you can cook it. Never had it turn brown tho

↑ sarachana

Mon, Nov 26 2012, 9:28 pm

ra_mom wrote:

Pesto is supposed to be used raw, not cooked.
Bake the fish sprinkled with salt and pepper. Then pipe fresh pesto over fish before serving.

it turns brown even when raw

spring13 ↓

Mon, Nov 26 2012, 9:47 pm

I don't think you can keep it from turning brown when you cook it... but to keep an open container of pesto from oxidizing, pour on enough olive oil to cover it. it doesn't need to be cooked to be served though.

↑ ra_mom ↓

Tue, Nov 27 2012, 12:06 am

sarachana wrote:

ra_mom wrote:

Pesto is supposed to be used raw, not cooked.
Bake the fish sprinkled with salt and pepper. Then pipe fresh pesto over fish before serving.

it turns brown even when raw

that has not been my experience.

↑ chocolate moose

Tue, Nov 27 2012, 7:06 am

OP, what are your ingredients and how are you making the pesto?

↑ spring13

Tue, Nov 27 2012, 9:59 am

http://chowhound.chow.com/topics/317392

smiledr

Tue, Nov 27 2012, 10:04 am

Try fresh lemon juice - prevents it from turning brown (the citric acid is a preservative)

yaelinIN

Tue, Nov 27 2012, 11:00 am

You need to blanch the basil before making pesto to keep it from turning brown.

Blanching Basil

Mrs Bissli

Tue, Nov 27 2012, 4:45 pm

Noooooo!!!!! Don't blanch basil leaves. You'll lose all flavours!
Pour a bit of olive oil on top. I hate to say it's meant for immediate consumption. If keeping longer, freeze in small portions.

You can cook with pesto (though again you'll lose so much of flavour, I'd rather dab after the food is cooked), no way you can prevent oxydising, you will end up losing bright green.

Also pesto retains colour better if you use the old style mortar and pestle. Metal blade in the food processor also tend to make the pesto brown. (Awl right. stone me for recommending another patchke time-consuming method...)

↑ studying_torah ↓

Sun, Dec 02 2012, 9:57 am

Thanks for all the help! I don't have the recipe, since I found it online a while ago. I didn't know that it goes on the fish after cooking, so Thanx for that tip!
What about w pasta? Does it also go on top afterwards?

granolamom

Sun, Dec 02 2012, 10:46 am

pesto goes on top of pasta right after the pasta's been cooked/drained and just before serving.
lemon juice helps prevent the color loss, as does a light oil slick on the surface. I place a piece of plastic wrap tightly over the oil on top when I refrigerate, but I do agree that pesto is best when fresh.
didnt know about the metal blade vs pestle but it makes sense...thats why I never cut lettuce with a metal knife!
now I *have* to get myself a mortar & pestle, lol!
seriously, nothings to big a patchka when it comes to pesto : )

↑ ra_mom

Sun, Dec 02 2012, 12:47 pm

studying_torah wrote:

Yup. Toss the pasta with the pesto right before serving.

↑ studying_torah

Sun, Dec 02 2012, 5:33 pm

thank u to all! Very Happy

mummiedearest

Sun, Dec 02 2012, 7:32 pm

I separate my fresh pesto into servings and freeze in the following:

http://www.amazon.com/Jello-Gl.....+cups

these are also great for baby food, btw.

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