I just made homemade pesto with a lot of basil from my garden. Used a NYT recipe with a ton of reviews (of which I read exactly zero, maybe my problem?). It tastes fantastic but looks like brown sludge. Should I have blanched the basil? Or are there other tricks? We have a vendor at our local market that makes incredible pesto (at an eye popping $12 a pop now) and it’s always bright green and vibrant. Not so for my homemade version. Would love any tips you all have… Thanks
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Yes. I’m actually surprised the NYT recipe doesn’t include that vital step. Vital for looks, not flavor.
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You have to deactivate PPO enzymes to avoid browning. Blanching is one method but you are also losing important flavor ingredients when blanching. Using more olive oil (protective layer) and some lemon juice (for lower pH to deactivate enzymes) helps. In addition, keeping your ingredients cool and putting your pesto in the fridge immediately also slows down browning very much
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Did it turn brown immediately, of after some time in the fridge?
I made pesto not to long ago, it didn’t turn brown. I didn’t bookmark the recipe I used, but I’m pretty sure it was this one, with lemon juice.
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^ This is what I learned to do. I use lemon juice to keep the basil green and skip the blanching. I put a thin protective layer of olive oil over the surface of the pesto. Each time I spoon some pesto from the jar, I level out the mixture making sure there’s still oil covering the surface.
Here’s pesto that I made a couple days ago. The oil layer appears cloudy because I just took the jar out of the fridge for this photo. Note this isn’t canned. I simply like using a canning jar for convenience.
While I don’t think it makes a difference regarding color, I don’t add cheese until serving time.
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I never blanch, either.
OP says the pesto looked brown from the get-go, so I’m not sure how the admonishments to store it covered in OO are helpful.
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By way of explanation, I have had the bits of pesto that poke above the oil layer start to lose vibrance. So there’s that.
ETA: In writing this, it occurs to me that I have various kitchen rituals and methods that have resulted from trial and error. Yep, this is one.
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Oh me too. But I thought the issue here was it was brown upon making it, not after having stored it. If the latter, then yes: more oil.
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That might be an indication to use more oil in the initial step
Maybe i don’t understand why pesto gets brown. I assumed if it gets brown after storing, it’s basically oxidation.
Basil almost immediately starts oxidizing once you start ‘working’ it — whether it’s tearing or cutting, it turns dark pretty quickly.
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Yes, it’s oxidation but it can start very fast and depends on the state/quality of the basil at the beginning. I had once made pesto with still green basil but starting to be not into its prime without using lemon juice or much oil and the pesto started to get brown when still using the blender
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I did somewhat question that the basil was put in the food processor with the pine nuts and garlic, and the oil added later. Next time I could add some of the oil in with the basil while it’s being chopped to see if that protects it a bit. Also, I did add lemon juice, but at the end, and not because the recipe said so, but because I felt it needed the acidity. Maybe lemon juice put in with the basil when it’s being processed would help as well?
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Thanks everyone for the thoughts. The basil was fresh from the garden (as in picked 15 minutes before I made it) so it was definitely at peak freshness. I do wonder if adding in the olive oil during the initial stage would have helped since I do add oil sometimes when I’m chopping basil to help with the browning. I’ll post a photo and link. Honestly it’s really just aesthetic because it tastes great so I’ll be using it in pasta tonight and I’ll just add some fresh basil for the color.
I also was surprised that the twenty or so comments I read on the recipe (after making) didn’t mention browning.
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Yes and adding the oil from the beginning
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If you’re using a food processer, add the ‘dry’ ingredients first, crank it up and add the oil through the top of the lid until you reach your desired consistency. Remove and top off with even more oil and refrigerate immediately.
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Some of the best food ain’t pretty 
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