larry_stewart
Master Chef
I recently saw a recipe that called for blanching the basil leaves ( then dunking them in cold water to stop the cooking process and draining) when making pesto.
Just curious if anyone does this or has done this, and what the result was.
I've only used fresh basil ( unblanched) in the past.
Just curious if anyone does this or has done this, and what the result was.
I've only used fresh basil ( unblanched) in the past.