Pesto with chicken...pesto with fish.... ...

Pesto ( italian pron. /'pesto/ , genoese pron. /'pestu/ , contracted past participle of -pestare- "to pound, to crush," in reference to the crushed herbs and garlic in it, from Latin root of pestle) is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto alla genovese).

Pesto has been known, in various forms, since Roman times, and probably was imported from North Africa.

It is commonly used on pasta, soups, crackers, and bread, though its use is not restricted to these as the sauce is highly versatile.

http://en.wikipedia.org/wiki/Pesto

Personally I'll stick to using it on my pasta (the original genovese pesto - although I've just discovered the existence of "Pesto alla Siciliana" so I'll probably have a bash at that! )

I wash mine and dry it and then wrap it in paper towel and then in an open plastic baggie? Or maybe use it asap and only buy what you need, lol! This year I am determined to grow it more sucessfully this year. I think they like sun but not all day. I bought 3 seed varieties this year and in a tape so maybe this will help. The other single packet I forgot i had will go into a container. I think I will but a big strawberry pot this year and do some herbs in there.

I keep it in the fridge... or you can always try to put some in water, like cut flowers, along with some other herbs and see if that works to... still working on it, lol! I have bought  some basil in those little plastic containers from the produce section, way over priced, and if you dont use them in a matter of a week, depending on the date of expirery ( sp ) they do turn brown on you. Maybe it's to do with being too cold as well? Someone, anyone, any ideas, lol! I use the wrapping in paper towel method for my other herbs and it seems to last a little longer. I dont buy them, but I believe you can get those plastic baggies that have little holes all round for things to breath if need be. Hope that helps though.