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| English: this is a picture of self made pesto in a mortar. (Photo credit: Wikipedia) |
"It worked! I blanched them for five seconds, and that was enough. I was nervous about losing the vivid flavor that we love in pesto, and yes, a bit of that is sacrificed. That’s why I blanch the leaves for only five seconds. But my friends who tasted this week’s recipes had no doubt that they were eating pesto, and that it was delicious. I kept each batch in the refrigerator, without the garlic and cheese added, for at least a couple of days, and none of them faded. I’m thrilled with this development."
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