Fresh basil is so tasty and versatile, but if your basil hits heat, stays in your hand for too long, or is even stirred or blended for a little too long, it begins to oxidize and turn black.
When you have a little extra time to make your recipe, blanching basil is a useful technique. Simply bring a large pot of water to a boil and have a big bowl of ice water ready. Once the water is boiling, dip the bunch of basil into it for a few seconds – just until it wilts. Then remove it with tongs or a slotted spoon and transfer immediately to the ice water. Now you can use the basil however you would like.