Comments on: the secret to a greener pesto

By: Pesto and beans «

Pesto and beans « — Mon, 22 Feb 2010 09:41:25 +0000

[...] also tried Antonio Tahhan’s advice of blanching the herbs in boiling water, then plunging straight into cold water, to keep the [...]

By: Jamie

Jamie — Tue, 27 Oct 2009 00:51:04 +0000

Food processor? Come on, Tony, I expected you to be a mortar-and-pestle kind of guy. But thanks for the blanching tip. I’ll try it next time I make pesto. You ever try a cilantro pesto with lime and cayenne?

By: Flavia Pantoja

Flavia Pantoja — Sat, 26 Sep 2009 15:48:05 +0000

The blanching is a very good tip! The color is gorgeous!

By: Divina

Divina — Fri, 18 Sep 2009 02:34:25 +0000

That’s a really beautiful pesto. BTW, your blog rocks. You’ll never know, you could actually achieve one of your lifetime goals. Mine is the violin.

By: Elise at ChesapeakeFoodie

Elise at ChesapeakeFoodie — Sun, 13 Sep 2009 20:43:49 +0000

Hi, Tony, working on an article right now on basil. 2 tbs. has 27% of your vitamin K dv, making it a mild anti-inflammatory, plus antioxidants and all other goodies…with a calorie LOAD of 1 calorie. Of course we make up with cups of olive oil. So I’ll be trying your blanching technique on the next batch! xo, e