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Lucinda Hutson, author of The Herb Garden Cookbook (Gulf Publishing), offers these tips for perfect pesto every time:
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Tender-leaf, cold-sensitive herbs such as basil, oregano and sage may be stored in airtight containers in the refrigerator. Hardier herbs including cilantro and parsley can be placed in a glass of water in the fridge, covered loosely with a plastic bag.
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Make certain herbs are free of moisture before grinding, and don't skimp.
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Select top-grade imported cheese, and grate it yourself. Make sure all nuts are fresh, as they have a tendency to become rancid if improperly stored.
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When tossing pesto with hot pasta, add a few tablespoons of the water used to cook the noodles.
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Pour a 1/8-inch layer of olive oil over pesto before storing to prevent its darkening.
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When freezing pesto, for best flavor, leave out the garlic and cheese; add these after thawing and just before using pesto.
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