Chlorophyll -- for Green Pasta, Sauces, etc.
Extraction technique from Thomas Keller's _The French Laundry Cookbook_

Note: this takes two days to make.

The chlorophyll maintains its color in cooked foods.
Keller uses two parts spinach and one part each parsley and watercress
and uses it in herb sauces and cream sauces.
We've used Swiss Chard for Green Pasta.
I expect spinach and even basil might work;
we might try sorel, but it turns to mush rather quickly when cooked.

Below are various yields for different Greens, deveined or destemmed.
Weights are after washing, still a bit dripping wet.
The Chard had the best yield and was easiest to extract.
The Basil chlorophyll had a surprising pepper taste, with some anise.

Greens Leaves	Source	Pulp	Chloro	Notes
					
Swiss Chard	12 oz	2 C	5oz/9Tb	Good separation, fast filtering

Sorrel		1  Lb	2 C	1oz/3Tb	Fine grain difficult to tell separation
					Filtering is very slow

Basil		6  oz	5 floz	1oz/3Tb	Brown run-off water

Grind greens in meat grinder (Kitchenaid mixer attachment, fine cutter). 
Add at least four times as much water as ground greens by volume.
Let soak in refrigerator overnight.

Strain through medium mesh seive, squeezing out as much liquid as possible,
allowing chlorophyll-laden water to pass through into pan
(a shiny rather than dark pan is easier to see).
Bring to simmer, stirring constantly;
watch for chlorphyll to precipitate out of solution.
When fully separated, shock by adding just enough ice to cool it down,
but not so many there are floating ice cubes in the pan.
Strain through coffee filter set inside a collander;
this may take overnight, so you can set it up in the fridge.

What's left on the filter is pure chlorophyll
which can be scraped off and saved tightly covered in the freezer.

For Pasta, we use 3Tbs chlorophyll to 2 C fine durum Flour, 3 Eggs, 1 Tbs milk.


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