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.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)