Greenest Basil Pesto Recipe

"This basil pesto recipe won’t turn brown the moment you make it or toss with hot pasta. By quickly blanching the basil, which takes under 10 seconds, we set the basil’s green color and help prevent it from oxidizing over time. It’s an extra step in making pesto, but it doesn’t take long to do. To cut down on time, use a small saucepan — you don’t need a big pot of water here, just enough to submerge the basil, which wilts into less than a cup.We should mention that the recipe below can be used for both methods: using blanched basil leaves or fresh basil leaves. We’re sold on blanching, but some have argued that it can steal some of the basil’s flavor. We haven’t noticed this at all — if anything, we thought the pesto was sweeter and more fresh tasting.Also, we are particular with how we add the garlic. We turn the garlic clove into a fine paste before adding it to the food processor. This way, it is completely broken down and is able to lend it’s flavor to the sauce. The time we take to process the pesto is not nearly long enough to break down the whole clove. Starting with a fine paste helps with this.Special Equipment: Food processor...."