Reading the latest issue of Saveur (Sept. 2011) taught me that the pesto starts with the smallest, palest basil leaves. It is because they do not have the bitterness and the licorice-like taste of the mature leaves. But if you have mature green basil leaves, simply blanch them for 30 seconds and plunge them in an ice bath right away. Another tip is that coarse sea salt will help pulverize the ingredients. You want a delicate flavor olive oil to not overpower your pesto. Go for an olive oil that is pale gold. Plus, you will get several recipes from across the Mediterranean.
The second article that caught my attention is about homemade ice cream. They showcased 6 ways to make your own ice cream without an automatic ice maker, which include using coffee cans or Ziploc bags.