Is Your Pesto This Green?

Or is it kind of brown and murky?

Here's the trick, though purists will scoff I swear you cannot tell the difference in taste. Blanch the basil for 30 seconds in boiling water. Then plunge it into ice cold water to stop the cooking. Drain, pat somewhat dry and proceed with your favourite pesto recipe (we omit the pine nuts due to allergy).

So much more apetising, don't you think?