Archive for August 1st, 2013

Summer is a time for pesto.  Cheap fresh basil abounds.  But if you’ve made the stuff before, you know that pesto has an unfortunate habit of turning a slightly unpleasant dark color as it sits.   To brighten things up, add a tablespoon of fresh parsley for every cup of packed basil.  The flavor is largely unaffected and the aesthetic bump is well worth the 99 cents to pick-up a bundle of parsley.