Why can't my pesto stay green like Costco bananas? I am not complaining about the taste, it's delicious, but it looks like goose turds. This batch is particularly dark, probably because I used a mix of purple and green basil.
Is it because I used walnuts instead of pine nuts? Did my basil that I raised from seed turn on me because I refused to pay $23 for a pound and a half of pine nuts at Costco? When they realize they are not mixed in with pignoli do they say, "Dude, it's walnuts again, blend in!" and go brown like a chameleon does when it's stressed out? No matter, it will still do nicely with the tomatoes.
a mess of basil leaves--about 3 cups worth
1/2 cup grated parmesan
salt and freshly ground pepper
2 small cloves garlic
1 cup walnuts
extra virgin olive oil
Combine all in food processor and puree til finely ground, then add olive oil with machine running until it loosens up into a saucy consistency. Adjust seasonings. Don't be afraid to add more salt--parmesan is salty but some more so than others. I tend to go light on the garlic so it doesn't overpower things. Makes about a cup. If yours is still green at this point you can put in jar and cover with a thin layer of olive oil--should help it stay green.