11. Your finished pesto should look like this - bright green, slightly rough in texture.
12. To store, put in a glass container with a lid. Smooth over the top and pour on a thin layer of olive oil.
TIP: A layer of oil over pesto will help prevent air from oxidizing the top and changing the color from verdant green to unappetizing brown.
Pesto Genovese can stay in the refrigerator for a couple of weeks, or for up to 6 months in the freezer. Just remember if you dip into it, smooth the top and re-cover with olive oil.
1. Pasta - put al dente pasta in a pan, along with a cup of pasta water and the pesto. The pasta water will loosen the pesto so it flows over your pasta. Heat gently until the sauce thickens and the pasta finishes cooking. Top with cheese!
2. Over cream cheese for a dip or spread
3. Mixed with a little olive oil - veggies or breadsticks can be dipped in - YUM!
4. Topping eggs, fish, poultry, or grilled veggies.
5. Use your imagination. Make it. Eat it. Doctor's orders.