Home Cooking

Pesto Basil

Why is my pesto turning brown?

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 41

Why is my pesto turning brown?

roxlet | Sep 30, 2011 04:59 AM

I have been making pesto nearly my whole life, and suddenly, I am having a problem with my pesto turning brown. Of course, pesto will oxidize when exposed to air, so I always put a layer of olive oil on top of my pesto when I store it. But this browning is nearly instantaneous. Parts of it are browning when I remove it from the blender jar. I've never, ever had oxidation happen like this. And when I am serving it, it is brown instead of the bright green that I am used to. It tastes the same, but I find the color less appetizing. This is from basil grown in my garden, so I am wondering if it is possible that certain cultivars oxidize more readily? Is this possible? Maybe it is just not a good basil for pesto? Weird.

Want to stay up to date with this post?

Recommended From Chowhound