Comments on: Marketman’s Quick Tip #4 — Keeping Your Pesto Bright Green!

By: miles

miles — Tue, 26 Jun 2012 02:30:43 +0000

hi marketman i tried this and the results as you said were marvelous!!! ialso added some malunggay leaves which i blanched and put in an icebath as well. needless to say the dish was decimated as soon as it hit the table. thanks for the tip!!!!

By: Odessa Ates-Villareal

Odessa Ates-Villareal — Fri, 08 Jun 2012 02:10:04 +0000

I’m planning to buy basil plant so i can make pesto anytime i want. I just toss them with cooked pasta and sauteed tuna and and sprinkle grated parmesan and i’m happy na… For economical reasons, i usually use a mixed of cashew nuts and peanuts instead of pine nuts and extra virgin olive oil and canola oil…yeah, i turned dark green after processing them so will try your tip next time MM. bdw, i haven’t tried checking the year old lard at our fridge, hopefully will try to do ur advice this week. thanks mm….:)

By: netoy

netoy — Wed, 06 Jun 2012 14:33:27 +0000

MM – this article just came out today in NY Times:

https://www.nytimes.com/2012/06/06/dining/pesto-bliss-produced-by-sound-and-touch.html

By: Clarissa

Clarissa — Tue, 05 Jun 2012 13:54:20 +0000

Will try this! :) One advantage of keeping herbs at home: being able to pluck the youngest basil leaves for pesto for a sweeter taste! :)

By: Footloose

Footloose — Mon, 04 Jun 2012 17:49:30 +0000

Thank you, Niceyfemme.

But back to pesto. There is a heretofore unheard of recipe for mango chutney with mint that’s meant to accompany roasted rack of lamb in a returning episode of Les Dessous Des Tables. For the francophone Market Manila fans, or even the ones just tentatively delving into the culture, this ever so urbane program of François Simon is a great entrée. https://www.youtube.com/show/lesdessousdetable

By: niceyfemme

niceyfemme — Mon, 04 Jun 2012 12:05:09 +0000

You’re welcome MM. You should try making your own taho as homemade tastes way better. The ones usually sold on the streets are usually very diluted… kaya matabang…

By: joyce

joyce — Mon, 04 Jun 2012 10:26:26 +0000

Ahh so that is how it is done. I just finished a bottle of homemade pesto and noticed that it did turn dark, dark green. Thanks for the tip! Is the lemon optional? How does it improve the pesto? This is the first time I read of including lemon juice, will give it a try on my next batch of sauce.

By: Gej

Gej — Mon, 04 Jun 2012 09:43:19 +0000

MM, thanks! On to trying this size out! More seeds will be used up. Re age – we’re all probably closer to cheese and wine!

Millet – oo nga! The way you they look like when one finds frog’s eggs strung in a pond or stream – though many might not find this appetizing – ha!

By: millet

millet — Mon, 04 Jun 2012 07:21:10 +0000

Gej, yes, and they look like frogs’ eggs!

By: Marketman

Marketman — Mon, 04 Jun 2012 05:54:40 +0000

Gej, just strain then gently squeeze in some paper towels. Ideally, I read, pesto should be made with basil leaves that are just say 4-6 inches tall, from the ground that is… which means they are probably only a few weeks old… and are essentially “babies”… like lechon de leche. Ah, if you only we tasted better with age… :)