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!
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I've been really happy with the Breeze system by Tidy Cats.
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