Do you love pesto? I sure do. And when I make pesto, I wish I have the patience and time to make it the good old fashioned method. That’s none other than using a mortar and pestle. We’re now so accustomed to use our “mighty helpers” in our kitchen; in this case we love the ease of a blender or a food processor.
Here’s some pointers to have the best tasting pesto:
- Freshly grated Parmesan cheese and Romano cheese is prime. Make sure to use the freshly grated variety all the time.
- Spin dry or pat dry basil after rinsing. This will ensure that the sauce is not diluted.
- If pesto is to be tossed with pasta, reserving 1/2 cup of pasta cooking water and gradually adding to pesto just before serving will help to thin the sauce slightly.
- Should you make a lot of pesto, it can be kept fresh in the refrigerator for 1 week. Store in an airtight container with plastic wrap pressed into the surface of the sauce to prevent the top from darkening.
- Pesto can be frozen for up to 6 months. Thaw in the fridge overnight before using.