I know pesto is traditionally basil, thyme, etc. mixed with olive oil. But the other week I had some parsley and cilantro that I knew was going to go bad by the end of the week.
So I finely chopped the parsley and cilantro. Add salt to taste. Add in enough olive oil (or canola oil) to cover the mixture. Stir. Put it in a mason jar with a lid (I did not can it, just for storing purposes).
Now I just use a spoonful or so in whatever recipe I need.
I am unsure of how long this keeps; however if you were to add a tablespoon of vinegar or so I don't think it would harm the flavor much and would help preserve it longer. At having it in the fridge for 3 weeks, it still tastes and seems fine.
By Strawberryparfait from Charlotte, NC
Great tip for something a little different! I've also used ground pistachios instead of pine nuts for a change; only concern I have is how long this will keep in the fridge. Check this cooking board:
A couple of chefs there say that ten days in the fridge is likely safest, maybe a little longer ( two weeks) if you float a little olive oil on top of the leftover pesto. But this stuff will keep a full year if you make pesto ice cubes from it and store it in the freezer.
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