classic pesto
 
(adapted from Tre Vigne, by Michael Chiarello)
Ingredients
  • 4 cups packed fresh basil leaves (can substitute mint, parsley, tarragon, or arugula)
  • 1 tablespoon garlic, minced
  • Salt and freshly ground pepper
  • 1 cup olive oil
  • 2 tablespoons pine nuts, toasted in a dry pan for about 5 minutes, or until fragrant and light brown
  • ½ cup freshly grated Parmesan cheese
Instructions
  1. Prepare an ice water bath in a large bowl, and bring a large pan of water to a boil. Put the basil in a large sieve and plunge it into the boiling water. Immediately immerse the basil and stir to blanch evenly (about 15 seconds). Remove and shake off the excess water, then plunge the basil in the ice water bath, stir to cool fast. Drain well.
  2. Squeeze water out of the basil until dry. Roughly chop the basil and put in blender or food processor. Add the garlic, salt and pepper, olive oil, and pine nuts. Blend for at least 30 seconds. Add the cheese and pulse to combine. The pesto will keep several days in a sealed container in the fridge. (We use Joan's dad's method of freezing it in small batches in an ice cube tray for pesto whenever you want it.)
  3. Makes about 1½ cups.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2012/05/01/presto-pesto-and-two-secrets/