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Marg CDN2

I never chop the leaves ahead. I tear only the big ones but it all gets chopped with the oil around

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Joined: Oct 13, 2010


Posted to Thread #22629 at 8:43 pm on Aug 10, 2012

it all. I've never ever had this black problem. How discouraging.

Even when I've made huge whacks of pesto, I still always use oil to submerge the leaves before chopping. Oxygen has a lot of power over food.

I would imagine that the oil protects them and they don't have the opportunity to blacken when they are chopped.

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