duckling's Profile

You can preserve the bright green color by blanching your basil beforehand. It will wilt way down like spinach does, but I find that my food processor does even better with the damp basil (I press it with paper towels after blanching). I have batches in my freezer that look as green as the day I made them. I also blanch my garlic cloves to soften their flavor a bit. Oh, and don't forget to toast your pine (or other) nuts to bring out their flavor!