I made my first pesto two days ago. It was very dark green, evergreen. I felt there wasn’t enough garlic, olive oil, or basil in my mix so added more today to it, and was confused why this made it brighter, lighter colored green. I am now finding on UA-cam that some chemical must have done this. What is odd is the darker one was heated, the brighter one wasn’t heated. I didn’t add any acids.
You’re very knowledgeable but most people only want to know how to prevent the pesto from becoming ugly black color. So vitamin C works? Thank you for trying to educating us!
No!! You'd have to blanch it over boiling hot water for 20 seconds and then cool it down with iced-water. With the Vitamin C approach you'd be able to taste the vitamin c. It's not something you'd want in your pesto!
He's more forceful when he directly addresses the camera: the side shot is odd and allows the viewer to image our chef as a Vaudvillian Clown, 19th Century Prairie cook, or worse- a Cannibal from the Sierra Madre's. Still - excellent production and explanation on Basil Pesto. 🌿🌿🌿🌿🌿🌿🌿🌿🌿
Learn more in our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)”: harvardx.link/o2tx4
So where's the simpler way you promised at the end of the video?
You can try a very quick blanch of the basil leaves before processing them. That should keep the pesto nice and green.
I was looking for your pesto recipe that you said you shared next then video ended 😮?
I think Harvard should continue their virtual stranglehold of Top Ten Football winnings streak instead of incomplete YT videos!
Thank you so much for this video. This is the type of explanation I was looking for. It is nice to learn about the science behind this.
I made my first pesto two days ago. It was very dark green, evergreen. I felt there wasn’t enough garlic, olive oil, or basil in my mix so added more today to it, and was confused why this made it brighter, lighter colored green. I am now finding on UA-cam that some chemical must have done this. What is odd is the darker one was heated, the brighter one wasn’t heated. I didn’t add any acids.
What to do for it not to turn black
How to make pesto sauce and store at room temperature? Does pasteurization work?
That you! I love know why something is. I am totally subscribing
You’re very knowledgeable but most people only want to know how to prevent the pesto from becoming ugly black color. So vitamin C works? Thank you for trying to educating us!
No!!
You'd have to blanch it over boiling hot water for 20 seconds and then cool it down with iced-water.
With the Vitamin C approach you'd be able to taste the vitamin c. It's not something you'd want in your pesto!
I added lemon juice (not much) to my pesto and it's still bright green a week later and I don't taste the lemon. No need to blanch.
My pesto always turn black no mattervwhat i do
If you chill the onion before cutting, it will help. Works for me
Thanks so much.
I learned a lot about onions and garlic. Pesto? Not so much. Looking elsewhere for he information on pesto turning black and how to prevent it.
Blanch it for 20 seconds with 1 tablespoon baking soda . Works wonderfully
I dont make my pesto with onions
Why are you looking to 😮😅
He's more forceful when he directly addresses the camera: the side shot is odd and allows the viewer to image our chef as a Vaudvillian Clown, 19th Century Prairie cook, or worse- a Cannibal from the Sierra Madre's. Still - excellent production and explanation on Basil Pesto. 🌿🌿🌿🌿🌿🌿🌿🌿🌿
Nice..
This is very stupid clip.