Basil Pesto

Directions

1. 1
   Blanch garlic Cover garlic in a small saucepan with water by 1 inch.
2. 2
   Bring to a boil over high heat, then immediately drain and let garlic cool to room temperature.
3. 3
   Make pesto With a large mortar and pestle, pound together basil, garlic, pinenuts, and salt until the basil is pulverized and the pine nuts and garlic are pasty, about 10 minutes.
4. 4
   Add the cheese and pound to incorporate.
5. 5
   Mixing and vigorously, pour in the oil in a slow steady stream, and mix until combined (it will not be emulsified).
6. 6
   Serve immediately or cover with a layer of oil and store in an airtight container in the refrigerator up to 3 days.
7. 7
   Toasting pine nuts enhances their flavor.
8. 8
   Spread nuts evenly on a baking sheet and toast in a 350F oven, stirring occasionally, until lightly golden, about 10 minutes.
9. 9
   Transfer to a plate to cool.