Basil Pesto

Name: Basil Pesto
Ingredients: 4 cups packed fresh basil leaves, washed well; 1/2 cup pine nuts, toasted until golden, cooled, and chopped fine; 1/2 cup freshly grated Parmesan (about 1 1/2 ounces); 2 large garlic cloves, minced; 1/4 cup plus 3 tablespoons extra-virgin olive oil

5 ingredients

5 steps

Ingredients

4 cups packed fresh basil leaves, washed well
1/2 cup pine nuts, toasted until golden, cooled, and chopped fine
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
2 large garlic cloves, minced
1/4 cup plus 3 tablespoons extra-virgin olive oil

Directions

1

Have ready a bowl of ice and cold water.
2

In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking.
3

Drain basil in a sieve and pat dry.
4

In a food processor puree basil with remaining ingredients until smooth and season with salt and pepper.
5

Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.