INGREDIENTS
2 Cups fresh basil leaves (no stems)
2 Tablespoons pine nuts (toasted)
2 Large cloves garlic
½ Cup freshly grated Parmesan cheese
¼ Teaspoon of salt
Method of Prep:
Bring a large pot of water to a boil.
While waiting for the water to boil, fill a bowl with ice water
Once the water boils, add basil leaves and boil for approx. 20 secs. Remove immediately and place in ice water bath to cool quickly.
Remove basil leaves and squeeze out excess water.
Doing this above process prevents the basil leaves from turning army green a day after the pesto is made. Doing this step keeps its pretty green color for more than a week. If you are going to use all the paste within 24 hours, then it can be omitted. However, I love doing this step and being able to have pretty pesto in my fridge and use at a moment’s notice
Combine basil leaves, pine nuts and garlic in a food processor and process until very finely minced.
With the machine running slowly dribble in the oil and process until the mixture is smooth.
Add the cheese and salt and process very briefly, just long enough to combine. Store in refrigerator or freezer.
