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Pesto dillemna

m
millygirl Jun 18, 2010 12:18 PM

Our local farmer's market had some beautiful basil yesterday and I overheard someone talking about making a batch of pesto and I thought 'hey, ya, I'm gonna do the same'. It wasn't until I got back home that I realized I didn't have any garlic on hand. Initially I was going to wait until today, go and get the rest of my ingredients and then make it, but it struck me that waiting defeats the point of buying fresh from the farm so to speak. So, to make a long story short, I went ahead and pulverized the basil and olive oil. My question now is, should I just go ahead and freeze in to ice cube tray as is, and then add garlic, cheese and pine nuts as and when needed? Or do you think it would be best to add the garlic and pine nuts now, cheese later? Or does it even matter at this point either way?

Also does anybody know how long this mix of basil and olive oil would keep in the fridge? I may be using it this coming Tuesday so not sure if I should still freeze in the mean time.

Oh, and while I'm on the topic just wondering - my pesto turned a really dark, dark green color. I've seen some pestos that are a vibrant bright green? is there a trick or ingredient that will do this?

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  1. r
    rhoneranger RE: millygirl Jun 18, 2010 12:22 PM

    when i make/use pesto I make sure that there is a decent amount of olive oil covering the pesto, this keeps the basil from oxidizing and turning dark

    1. d
      dmd_kc RE: millygirl Jun 18, 2010 01:10 PM

      You'll be absolutely fine adding everything else later if you like. This way, you have a more versatile product anyhow.

      Check out this Chow video below. This chef advocates soaking the basil first. I've done that recently, and it does lock the color nicely:

      http://www.chow.com/videos/show/the-p...

      1 Reply
      1. re: dmd_kc
        m
        millygirl RE: dmd_kc Jun 18, 2010 02:23 PM

        Thanks for the link dmd kc. I will check it out.

        P.s.: "Your best meal" warmed my heart. Lovely.

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