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Here's a classic basil sauce that won't turn brown the minute you toss it with hot pasta! The trick: blanching the basil before making the pesto.
You may think that blanching the basil will take away some of its spunk, but be assured that it doesn't. Indeed, the technique won't take an ounce of flavor out of the aromatic leaves.
This extra step only adds a few minutes to the preparation of your pesto, but it'll give you a bright green sauce that will make all your favorite pesto dishes look as good as they taste.
