Pesto from basil with chilling damage still OK?
I harvested a big bunch of basil a couple of days ago for one last batch of pesto. Then I got too busy to process the leaves right away, so I put them in the fridge, where they suffered chilling damage and some of them turned black. I still made the pesto as planned and it tastes fine, looks OK too, the few black leaves somehow blend in, but now I am starting to wonder whether that was a good idea, and how it will keep. Usually I use pesto within two to three weeks.
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