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It was pretty good but I need to work on the pesto a little. my basil plants are humongous. The leftover pesto turned brown but I watched a couple of videos that explain how to avoid that.
The science behind it is, basil has an enzyme that makes it turn, you need to shut it down, you can do that vitamin C but that will alter the taste, or blanch it. Yeah, that's what I used, Olive oil.
Start it with just a little water, put your fruit and sugar in a sauce pan with the water, bring it up to temp, you don't have to cook it long, let it cool a little. A little squirt of fresh lemon.
Give it a little ride in a food processor or blender, At this point you have to decide to have it with the skins or not, if not run it through a fine mesh strainer. A shot of cherry liquor doesn't