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.
- 2 cups fresh basil leaves, washed and patted dry
- 4 good-sized garlic cloves, peeled and roughly chopped
- 1 cup pine nuts (if pine nuts are not available, substitute with walnuts)
- 1 cup high quality olive oil
- 1 cup freshly grated imported Parmesan Reggiano
- ¼ cup freshly grated imported Romano
- Salt and freshly ground black pepper
- In a food processor, add basil, garlic and pine nuts and process until uniformly chopped.
- With motor running add olive oil in a drizzle. Open the lid and scrape down the sides then turn motor back on to mix.
- Pour into a bowl and hand mix in both cheeses and salt and pepper to taste.
- Store in an airtight container in the refrigerator for up to one week. This pesto may also be frozen – we put it in small zipper seal food storage bags and flatten to remove all the air from the bag before sealing and freezing.