[pongi]

Here I am, another time more speaking of Pesto!
Alexia,
here in Genoa basil stalks are always sold whole, with their roots packed up with wet sawdust to keep them fresh for a longer time (in any case, if you really can't use them the same day, never keeping them more than a couple of days in the refrigerator it's my advice).
As you may know, basil leaves should be never cut with a blade as they're fastly oxidized by metals. This is just the reason why all the Pesto recipes recommend the use of a mortar. Of course, most people have no time enough for that, so the use of a processor can be admitted...but personally I never cut them with scissors. Why starting their oxidization so early? All considered, you cannot waste all that time if you do the job with your hands...
BTW, I always add the grated cheese before freezing Pesto. Both grated Parmesan and Pecorino cheese can be easily frozen! When I buy (or get as a present) a large amount of Parmesan I always freeze it, partly cut in pieces and partly already grated in plastic bags, and the result is very good.

Pongi

 

[pongi]

Alexia,
no doubt your hand plucking is the best way to get a nice green color ...hand-crushing would give even a better color, but I must honestly admit that generally I too haven't got time enough to use the mortar and use the processor, mainly if I have to prepare large amounts of Pesto (MORE, I also must admit that my MIL makes a wonderful Pesto, so I have to make my own only seldom )
I too like more buying small amounts of Parmesan, but since we often have special offers and/or get large amounts as a present , freezing it can be a necessity...

Pongi