Brown Pesto

You have some fresh pesto that you stored in the refrigerator. When you pulled it out, the surface is brown.

Pesto does oxidize a bit when exposed to air, even when stored in a tightly sealed container. You can scrape off the top if it looks too unappetizing, or you can mix it well before serving.

To prevent it from happening in the future, you can introduce an acid like lemon juice into the recipe. Just don't use too much as it will change the flavor.

The best way to prevent it is to keep the air from getting to the pesto. You can do this my placing a small piece of plastic wrap directly onto the top of the pesto creating a seal, blocking out the air.

Another way is to drizzle a small amount of olive oil over the top, just enough to completely cover. Before serving just pour off the oil and mix any remaining into the pesto.

Pressing Dried Herbs

You have a recipe that is asking for fresh herbs to be crushed with a mortar and pestle. Well, you don't have one of those, what do you do. There are a couple of options that you might be able to use.

You can use a garlic press to crush larger items like pepper and other seed type herbs.

For leafy and seed herbs you can also use a small food processor. My Braun Multiquick came with a miniature one that works great.