
Classic Basil Pesto
Classic Basil Pesto
KEEP SCREEN ON
Preparation Method
- Toast the pine nuts in an oven at 325 degrees convection for about 6 minutes.
- Bring a large pot of water to a boil and add about 5 tablespoons kosher salt per gallon of water.
- Prepare an ice bath by mixing a gallon of ice with a gallon of water.
- Blanch the basil in the boiling water for about 30 seconds, then immediately transfer into an ice bath.
- Mix the basil around in the ice bath to ensure it cools quickly.
- Strain and squeeze the basil, draining all excess water.
- Combine the pine nuts and garlic in a blender or food processor and pulse until roughly chopped.
- Add the basil, lemon juice, olive oil, salt, and pepper, then blend until fairly smooth.
- Finally, add the cheese and pulse to incorporate.