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Here’s a simple trick to maintain the vibrant green color of your pesto Genovese. Place the blades and bowl of your food processor in the refrigerator for about 10 minutes until they are very cold.
Meanwhile, wash the basil leaves under cold running water, then transfer them to a large bowl filled with ice water for 3–4 minutes. This step helps preserve the basil’s fresh color and prevents oxidation.
Once the basil has chilled, pat it completely dry using a kitchen towel (this is crucial—wet basil can cause oxidation and darken the pesto).
Place the basil into the chilled food processor along with garlic, pine nuts, and grated Parmigiano Reggiano. If you follow these tips, you’ll achieve a beautifully green pesto sauce.
Pulse the ingredients coarsely for a few seconds. Then add the salt and the Pecorino Fiore Sardo, cut into small pieces. Blend everything for about 1 minute until well combined.
Next, pour in the extra virgin olive oil and continue blending for about 5 minutes, until you achieve a creamy, smooth, and bright green pesto sauce.