To prevent your pesto sauce from turning black, you must:

• have adequate quantities of ingredients in the blender

• ensure you don’t blend it for too long.

It can be stored in an airtight container in the fridge for 2-3 days and for about 1 month in the freezer.

You can make pesto sauces in the same way as the basic basil-based pesto by using other herbs or greens such as parsley or rocket.