The 14-Day Pesto

Everyone who's made homemade pesto knows the disappointment: you blend a beautiful, vibrant green sauce on Sunday, and by Tuesday it's brown, bitter, and destined for the trash. That's oxidation at work — the basil and olive oil reacting with air the moment they're exposed to it. No amount of standard storage will make it last longer. But Silo changes everything.

What you'll need:

• 2 cups fresh basil leaves, packed

• ½ cup pine nuts

• ½ cup freshly grated parmesan

• 2 garlic cloves

• ½ cup extra virgin olive oil

• Salt and pepper to taste

• Silo + 1 container

Blend until smooth, transfer to a Silo container, and vacuum seal. That's it.

Without oxygen, the oxidation process that browns the basil and turns the flavor bitter simply can't happen. The same sauce that would have been brown in 48 hours stays vivid green and fresh-tasting for up to 14 days.

One batch. One Silo. Two weeks of perfect pesto.