2007-07-26T10:39:06-07:00 6589 1564 5562 2 2007-12-10T23:50:37-08:00 2007-07-26T10:39:06-07:00 <ul> <li>Saving any leftovers. If you are not planning to use the entire batch, store unused pesto with a thin layer of olive oil on top to prevent oxidation. If the basil does turn dark, it's still pretty tasty though less appealing.</li> <li>Pesto can be <i>frozen</i> and saved. Use an ice cube tray and you'll be able to pop out the cubes and keep them in a ziploc container in the freezer for up to two months. Many a summer I've promised myself to store up a bunch of pesto to bring back summer's flavors in the midst of winter. I've gotten as far as October, I think!</li> <li>Toss pesto with hot pasta, do not cook the pesto itself. </li> <li>Add a cube of your pesto to sauces, soups, stews. Add the cube toward the end to preserve the bright flavor and color. </li> <li>Pesto salads are great for picnics, late night munchies or a brunch. For cold salads, be sure to season heavily. </li> <li><b>Pistou</b> is the French version and is often swirled into a soup last minute. Pistou unlike Pesto, contains no nuts.</li> <li>Know your <b>Olive Oil.</b> Extra virgin, <i>first cold pressed</i> is the highest grade. As olives are processed into oil, the first pressing is the most delicate and flavorful. As the oil is extracted, heat and sometimes chemicals are added to pull all the remaining oil from the fruit. For dishes that don't require first cold pressed you may use cold pressed. </li> <li>Remember, your finished product will only rise to the level of the quality of the ingredients. In a dish like pesto with&nbsp;so few ingredients,&nbsp;it pays to use the best quality of each ingredient you can afford.</li><li>Try <a mce_href="/creations/4152-Tomato-Nut-Pesto/steps/1" href="/creations/4152-Tomato-Nut-Pesto/steps/1">this Tomato-Nut Pesto</a> for a change of pesto-pace. </li></ul><p> </p><p mce_keep="true">&nbsp;</p> 14899 1564 1 6589 1 2007-12-10T23:51:44-08:00