Technique 4: Blanch and Shock
The best way to preserve the color and the nutrients of vegetables is to boil them briefly in water (blanch), then cool them quickly with a dunk in an ice bath (shock). This technique also helps firm the flesh of a fruit while loosening the skin, which makes peeling (peaches or tomatoes, for example) easier. And it works for herbs, too: Blanch and shock basil before making a pesto for a sauce that stays bright green (not brown!) even after it’s been tossed with hot pasta or stored for several days.
Get the recipe for Classic Pesto.