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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe calls for blanching the basil before adding the usual pesto ingredients. It will keep several days refrigerated and can be frozen. Cook time is cool time. Ingredients:
4 cups fresh basil leaves, packed |
1 tablespoon garlic, minced |
salt & freshly ground black pepper |
1 cup olive oil |
2 tablespoons pine nuts, toasted |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Put basil inside a colander or sieve and then put the sieve and basil into a large pot of boiling water; blanch for 15 seconds; remove sieve and basil and put into an ice bath; cool; drain.
2. Squeeze basil dry with hands; chop roughly and put in blender with remaining ingredients except cheese; blend 30 seconds to color oil; add cheese and pulse to blend.
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