Pesto may also be frozen, packed airtight, for up to 2 months. If you’ve blanched the basil (see NOTE), it will stay green if not, it will gradually turn brown, but will retain its flavor.
Leftover pesto may be refrigerated in an airtight container for up to 1 week. This recipe is featured in the Eat Voraciously newsletter. It’s not necessary, but is a nice trick - and one that works with any herb or flavorful leafy green, including parsley, mint, arugula, chard and kale. A quick dip in a boiling water bath sets the herb’s verdant, peppery flavor. One suggested tweak: For pesto that will stay green in your fridge for a week, blanch the basil first. Her recipe also includes a bit of softened butter - it enriches the sauce, and makes it glide across freshly boiled pasta - but we’ve made it optional here. Garlic, extra-virgin olive oil and salt support the basil in the base of this pesto, which is adapted from Marcella Hazan’s “Essentials of Italian Cooking.” Hazan notes that stirring in the grated cheese by hand at the end enhances the pesto’s texture, and she’s right. And you can certainly make this recipe in a large mortar and pestle, but a food processor speeds up the process nicely. This classic Italian soup is full of chunky vegetables, white beans, and pasta in a tomato-y broth. Genoa’s ode to basil is traditionally made in a mortar and pestle - after all, the name pesto comes from the Italian verb pestare, to pound or grind. Minestrone soup is an Italian recipe designed for using up any veggies you had on hand.
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