The processing of the pesto sauce is carried out as soon as possible and preferably at the moment to avoid oxidation problems such as loss of color and fresh flavor.
If you wish to use the blender it is definitely better to opt for plastic blades, as metal ones actually have the defect to not fully release the flavor from the leaves, making the pesto sauce a more bitter one.
To get a good pesto sauce, make sure the basil leaves are dry, and not wrinkled, since the rupture of vesicles containing essential oils on the upper part of the leaves cause oxidation of the color and flavor.
When using a blender, mix at a lower speed and blend in spurts (blend for a few seconds then stop for a few second and so on), so as to avoid heating due to friction.
Another trick to avoid overheating of the pesto when mixing in the blender is to place the top of the blender and when possibile the blades in the refrigerator an hour before use.
Add more cheese for a more creamier Pesto Genovese.
The use of a mature and sweeter olive oil will bring out the sharp flavor of the garlic and the aroma of the basil leaves.
Ad some chopped pine nuts to the Pesto Genovese for some bite.
You can add more olive oil for a pesto dressing to drizzle over a caprese salad or to flavor slices of bread to accompany your dinner.