Pesto

Ingredients

• 2 teaspoons fine sea salt for blanching
• 1 large bunch fresh basil (4 oz) (115 g) – large stems removed (3 cups lightly packed leaves)
• 1/2 teaspoon fine sea salt
• 1/3 cup freshly grated Reggiano Parmesan
• 1 large garlic clove – skinned
• 3 tablespoons pine nuts
• 1/2 cup extra virgin olive oil

Instructions

1. Fill a large bowl with cold water and several ice cubes. Set aside. Bring a large pot of water to a fast boil. Add the salt and basil leaves and blanch for 15 seconds only. 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 in 1″ pieces. Place the basil and balance of the ingredients in the bowl of a food processor. Process for about 1 to 2 minutes until it forms a creamy paste, scraping the sides of the bowl once or twice. Transfer to a container. Use right away, refrigerate for up to 3 days or freeze for up to 1 month.

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Recipe category: Sides