Pesto
"Pesto will lose its vivid green color and turn brownish when exposed to air but there are a few tricks to prevent that from happening when storing pesto in the fridge. First, we try to store it in a taller, narrow container or jar to minimize the pesto’s exposure to air. Pouring a thin layer of olive oil over the top of the pesto before closing the lid will also work, but we find that eventually makes the pesto overly-oily as it is mixed in, if you are using small amounts out of the jar. As an alternative, we have found that placing a piece of plastic food wrap directly against the top of the pesto before placing the lid on the jar also works well and avoids the ‘overly-oily’ problem...."
INGREDIENTS
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2 cups fresh basil leaves, washed and patted dry
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4 good-sized garlic cloves, peeled and roughly chopped
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1 cup pine nuts (if pine nuts are not available, substitute with walnuts)
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1 cup high quality olive oil
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1 cup freshly grated imported Parmesan Reggiano
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¼ cup freshly grated imported Romano
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Salt and freshly ground black pepper
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