
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.