There’s nothing better than the burst of flavor that comes when biting into fresh basil leaves. The herb is delicious in a myriad of dishes, whether in a Caprese salad, atop a pizza, or even muddled cocktail. And for those of us who grow our own basil at home, even in a pot on a windowsill, quick access to the herb means we can easily add that burst of flavor to our dishes.

 Of course, one of the most popular ways to enjoy basil is in pesto, a sauce from Genoa, Italy that’s traditionally made with basil leaves, garlic, pine nuts, olive oil, salt, and Parmesan. Not only is the sauce delicious, but it’s easy to make. Just pop most of the ingredients into a food processor and slowly pour in the olive oil while mixing. You can even add ice cubes at the end to blend it even smoother. And, voila—homemade pesto!

The Chef Secret to Keeping Pesto Green

But how do you keep pesto tasting fresh and looking vibrant green color after it’s made? For insights on not only how to make the best pesto at home, but how to keep it fresh and bright green, we checked in with Billy Parisi, who recently shared a Reel all about pesto. Parisi is not only a professionally-trained chef who focuses on homemade recipes, but also my 16-year-old nephew’s go-to expert for recipes and cooking techniques when he makes dinner for his family.

 “My tips for making flavorful pesto are to ensure the pine nuts are toasted, use good olive oil, and, of course, season it well with coarse salt,” says Parisi.

 As far as preparation, if he’s using a food processor Parisi will pulse the ingredients together before adding the olive oil “to help break down the basil right out of the gate.” Parisi says that many people think mortar and pestle is the way to go, adding that as the basil leaves tear, it makes the pesto more flavorful and basil-forward.

There’s some information out there that using an ice cube is the secret to keeping pesto green, but Parisi has another secret ingredient up his sleeve.

“Lemon juice is indeed my secret to helping preserve the basil’s color,” divulges Parisi. “I believe it also adds more complexity and balance of flavor to the pesto, and does a good job of keeping the pesto tasting fresh, which is why it’s my secret ingredient.”

Haven’t used all of your homemade pesto within a day or two? Don’t fret. You can freeze it for future use. Or follow in Parisi’s footsteps to bring it back to life, “If you are trying to reignite it after it’s been sitting for a few days, I would add a few more basil leaves, cheese, oil, and salt to help bring it back,” he says. “You may also need to fold in a bit of freshly squeezed lemon juice.”

 Just how does a chef use his own homemade pesto? 

“I enjoy pesto tossed with fresh pasta and in-season tomatoes or as a finishing dab of sauce with lasagna bolognese or chicken,” says Parisi. “A little bit goes a long way.”