A quick blanch before blending softens the basil, creating a more supple sauce. There are two reasons why I blanch my basil before puréeing it. One of them, admittedly, is purely cosmetic: a brighter green color that holds for several days. More important, however, is the texture. Blanched basil emulsifies more easily to produce a smoother yet full-bodied sauce. Blanching will slightly reduce the potency of the fresh basil flavor, but because a good bunch of basil starts out so incredibly fragrant, the reduction is minimal. Just be sure to dip the leaves only briefly in the boiling water and then quickly plunge them in ice water to keep them from overcooking.

The Trick to Smooth, Creamy Pesto Monday, September 16, 2013 @ 7:41pm