Basil Pesto
Source of Recipe
Fine Living
List of Ingredients
Makes about 3/4 cup, enough for 1 pound of pasta.
2 cups firmly packed fresh basil leaves
1/3 cup olive oil
3 Tbs. pine nuts, toasted
1/2 tsp. minced garlic
Sea salt, preferably gray salt, and freshly ground black pepper
Pinch of powdered ascorbic acid (vitamin C)
1/4 cup freshly grated Parmesan cheese
Recipe
Prepare a bowl of ice water.
Bring a saucepan of water to a boil.
Put the basil in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly.
Blanch for 15 seconds, then plunge the basil into the ice water to cool quickly.
Drain immediately, squeeze the basil dry, and chop it roughly.
In a blender, puree the basil with the oil, pine nuts, garlic, salt, and ascorbic acid. When well blended, add the cheese and whir briefly just to mix.
Transfer to a bowl and adjust the seasoning.
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