My aunt dropped off a huge harvest of basil from my uncle's herb garden a few days ago.
This morning, I used them to make a pesto, before they go all dark and yucky. It is the greenest batch that I've ever made! It's been quite a few hours since I've bottled it and it's still this vivid green!
Big "thank you's" to my food-scientist bloggy-pal Chou's tip - use almonds instead of pinenuts. She explains it all in layman's terms here.
Do try the nut-switch the next time you make some. I still cannot get over how much difference the change of one ingredient makes!