Stop buying expensive jars of pesto at the grocery store. Learn to make your own:
before slicing. Do these simple things correctly and you'll be a better cook on the spot. But, as we've highlighted throughout the book, it also helps to have a few secret weapons up your sleeve. And no weapons can have more of an instant effect on the quality of your food than some. They hail from all over the world, but they share one thing in common: They bring maximum flavor impact with minimum effort.
and swirl into soups and salad dressing. To keep it extra fresh and green, float a thin layer of oil on top of the pesto before refrigerating—the oil will keep the basil from oxidizing and turning dark.
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