But not forgotten . . .
Our early October harvest
We call it home ec :-)pesto beautifully green. I've tried "Ever Fresh" and crushed vitamin C tablets, which only seem to work until the sauce contacts the hot pasta.
This summer I got a tip from my sister's friend: briefly blanch the basil in boiling water (say that five times fast!), shock in ice water, and proceed. I blanched our entire harvest, tossing handfuls into the 8 quart pot and scooping leaves out with a strainer before depositing them in a sink full of ice water. Dried in the salad spinner, the basil remained a gorgeous green (see above).
An added bonus: much more wilted basil fits in my food processor at once. (I measured the leaves before blanching.) I was able to make a 6 X batch instead of the usual double. A quicker way to get a dozen bags of summer into the deep freeze!