Keeping Basil Green in Pesto
There’s no getting around it: Pesto looks the best right after you make it. With time, it can oxidize into a drab army green. But there seem to be as many suggested techniques for keeping pesto bright green as there are cooks who make it. We tried four methods, including using vitamin C powder, which left our pesto with an odd sour taste, as well as parsley, which does contain the antioxidant ascorbic acid—just not enough to make a big difference. Here are two methods that work.