I like to make homemade pesto, but it is very frustrating because I'll buy basil and if I don't use it that day, it starts getting brown spots on it. Are there any tricks that would help it to stay good longer? Is it still okay to use once it has brown spots on it?
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I already wait to wash it, but it turns within a day from when I bought it. I'll have to try using paper towels and see if that helps. I wondered if the temperature change could make a difference. Thanks for the idea!