COOKING TIP: Basil Pesto

To avoid your Basil Pesto from darkening, blanch (put in boiling water for 20 -30 seconds), then "shock" the leaves (plunge into an ice water bath until cold) to stop the cooking. Dry the cold leaves and proceed to make the Pesto. Pesto made this way will retain bright green color for one week in the refrigerator and, even after freezing, for up to three weeks.