Does anyone out there have a trick for keeping freshly made pesto from oxidizing and going all army brown in 15 seconds? When storing any leftovers in the fridge, I top the pesto with a thin film of olive oil and this seems to work pretty well, but when I serve it tossed with pasta or spooned on a fresh tomato slice, it goes all funky in a hurry. It almost always stays a vibrant green when I order a dish with it in a restaurant, so I know there must be a trick....anyone? Thanks.
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