Making Pesto
Tips to help make your pesto the best you have ever had.
If possible, make your pesto
the same day you buy the basil.
If that is not possible, store your basil with
the stems standing
in water. Cover the container with plastic wrap and do not
refrigerate.
Plan to make your pesto in small batches. The color will stay
brighter,
because you won't be overprocessing the ingredients.
Be adventurous.
Try adding anise or mint to your recipe. Tarragon
and parsley can also add
a lively flavor.
Basil can be frozen easily. I like to prepare it and freeze
it in
a plastic ice cube tray. Once frozen. Transfer the frozen cubes
to
an airtight plastic freezer bag. Defrost as desired.
Pesto can of course
be eaten over your favorite pasta. It is also
delicious spread on Italian bread,
added to your favorite soup,
or when sautéing vegetables. Try spreading
basil on your favorite
roast or under the skin of a chicken, while getting
it ready for the
oven. Add it to balsamic vinegar and baste with it.