The idea of using pesticide-free basil for a Genovese sauce is appealing, especially since basil's flavor can fade quickly once blended. I'm curious whether you blanch the leaves briefly before processing, or keep them raw to preserve that bright, fresh aroma. Also, do you find the sauce holds up well when frozen, or is it best enjoyed fresh within a day or two? The suggestion to pair it with fish and meat as well as pasta is a nice reminder of how versatile a good basil sauce can be.
The idea of using pesticide-free basil for a Genovese sauce is appealing, especially since basil's flavor can fade quickly once blended. I'm curious whether you blanch the leaves briefly before processing, or keep them raw to preserve that bright, fresh aroma. Also, do you find the sauce holds up well when frozen, or is it best enjoyed fresh within a day or two? The suggestion to pair it with fish and meat as well as pasta is a nice reminder of how versatile a good basil sauce can be.
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