Basil Pesto
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 1/2 teaspoon sea salt
  • 4 ounce basil, stemmed
  • 1/3 cup freshly grated parmigiano-reggiano or grana padano
  • 1 large clove garlic, peeled
  • 3 tablespoon pine nuts
  • 1/2 cup extra-virgin olive oil
Directions
  1. Fill a large bowl with cold water and several ice cubes. Set aside. Bring a large pot of water to a boil over high heat. Add 2 teaspoons of the salt and the basil leaves and blanch for 15 seconds. Immediately remove the leaves from the boiling water and place in the ice water bath. Once cooled (this only takes a few seconds), drain. Squeeze the leaves to remove all excess water, and lay them on a paper towel.
  2. Using scissors, cut the basil into 1-inch pieces. Place the basil and remaining ingredients in the bowl of a food processor. Process until it forms a creamy paste, scraping the sides of the bowl once or twice, for about 1-2 minutes. Transfer to a container. Use right away, refrigerate for up to 3 days, or freeze for up to 1 month.