pesto. I made a double batch this year. I was short on lemons and the leaves turned brown quickly (thank you, oxidation) so make sure you use fresh lemon juice and plenty of it! I also used walnuts instead of pine nuts this year and I wonder if the acid in the walnuts affects the color of the pesto? Another way to keep the pesto nice and green is to blanch them--toss them in lightly boiling water, then ice water immediately. Never tried it but know some who swear by it.
A little side note. I squeezed the lemons in a reclosable sandwich bag. It makes it a lot easier to pick out the lemons and if you have any abrasions on your hands then you avoid the pain of squeezing lemon juice into them.
So now that you have lots of pesto, what do you do with it? Well, freeze it for the rest of the year, but you can also try this: Grilled Pesto Potatoes. I served them with roasted green beans and grilled chicken. Enjoy!
Grilled Pesto Potatoes
6 medium red potatoes
sea salt, cracked black pepper
4 Tb fresh pesto
- Wash and slice the potatoes in 1/4" pieces.
- In a bowl, toss in olive oil, salt and pepper.
- Grill the potatoes on medium to high heat until blistered and slightly crispy and tender in the center.
- Return to the bowl. Add the pesto and toss lightly. Serve hot with extra pesto drizzled over top if desired.