Blanched Pesto

Name: Blanched Pesto
Ingredients: 6 cups fresh basil leaves; 2 tablespoons unsalted sunflower seed kernels, toasted; 1/4 cup plus 1 Tbsp. extra-virgin olive oil; 1/4 teaspoon kosher salt; 2 ounces finely grated Parmigiano-Reggiano cheese (about 1/2 cup)

5 ingredients

2 steps

Ingredients

6 cups fresh basil leaves
2 tablespoons unsalted sunflower seed kernels, toasted
1/4 cup plus 1 Tbsp. extra-virgin olive oil
1/4 teaspoon kosher salt
2 ounces finely grated Parmigiano-Reggiano cheese (about 1/2 cup)

Directions

1

Bring a large Dutch oven filled with water to a boil over high. Fill a large bowl with ice water. Place basil leaves in a metal strainer. Place strainer in pan, using tongs to quickly submerge all basil leaves; cook 5 seconds or just until leaves turn bright green. Carefully remove strainer with leaves from pan; drain. Immediately plunge strainer with leaves in ice water bath. Let stand 10 seconds. Remove basil; drain well. Spread basil leaves on a clean, dry dish towel; gently blot dry with another towel.
2

Place basil, sunflower seeds, oil, and salt in a food processor; process until smooth. Add cheese; process until blended.