The article highlights a technique for creating a vibrantly green pesto by blanching herbs like mint and parsley in boiling water. This process deactivates the enzymes responsible for oxidation, preserving the bright green color. The pesto is not only visually appealing but also flavorful, enhanced by unexpected ingredients like ginger, jalapeño, and fish sauce. Its versatility is emphasized, as it can be used in a variety of dishes including marinades, sandwiches, soups, and pasta.
The trick to the bright hue lies in blanching the herbs for a brief moment in boiling water.
This step deactivates the enzymes in the mint and parsley that would otherwise cause them to oxidize and go brown over time.
The result is an Elphaba-green sauce that is electrifying in color and flavor.
Slather it on steak, swirl it into soup, add a dollop to pasta, use it as a sandwich spread.
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