I made pesto about a week ago and kept meaning to use it up but now I wonder if it is still OK-looking online I see different views and cautions about botulism. It has basil, olive oil, pine nuts, garlic, and miso. Any thoughts????Answer Question
Answer by butterflyblue19 at 5:56 PM on Jul. 31, 2013
Answer by ILovemyPaulie at 6:02 PM on Jul. 31, 2013
Answer by Ballad at 7:18 PM on Jul. 31, 2013
I make fresh pesto and keep it in the frig for a week but I have never added miso.Did it improve the flavor ?What did it do to make the pesto different ?
Answer by drfink at 7:19 PM on Jul. 31, 2013
Next question overall
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