Pesto
Ingredients
- 1.5 oz fresh basil leaves packed, no stems (about 2 cups)
- 2 large cloves garlic
- 1.25 oz pine nuts or walnuts about ¼ cup
- 4 fl oz extra-virgin olive oil
- 1.5 oz freshly grated Parmesan cheese
Instructions
- Combine the basil, pine nuts (or walnuts), and garlic in a food processor. Pulse in short bursts rather than running the machine continuously — this keeps the garlic from turning harsh and bitter.
- With the machine running, slowly drizzle in the olive oil in a thin stream, letting it fully incorporate as it goes. Don't add it all at once.
- Add the cheese and pulse just a few times, only long enough to combine. Stop as soon as it's incorporated.
Notes
For the brightest color and flavor, use within 20 minutes.
For pesto that needs to hold its color for more than an hour or two, blanch the basil for 20–30 seconds in boiling water, then shock in ice water and pat fully dry before processing.
For pesto that needs to hold its color for more than an hour or two, blanch the basil for 20–30 seconds in boiling water, then shock in ice water and pat fully dry before processing.