I'm sure we've all decided to make pesto and found that if left in the fridge, it turns an unappetizing brownish-green. The easiest way to fix this is simply by blanching your basil first. Because basil leaves are so tender, you only need to drop them in boiling water for less than a minute; typically how long it takes you to fish them back out of the boiling water once you've dropped them in is enough time. Once removed from the boiling water, just drop them into a bowl of ice water and let cool. Now your pesto will stay a bright, fresh green.
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