This classic basil sauce can be prepared in 45 minutes or less. Blanching the basil keeps it bright green—covering the surface of the pesto will help protect it from oxidation during storage. If you have an abundant herb garden, check out our collection for more basil recipes.
Recipe information
Yield
Makes about 1 1/4 cups
Ingredients
4 cups packed fresh basil leaves, washed well
1/2 cup pine nuts, toasted until golden, cooled, and chopped fine
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
2 large garlic cloves, minced
1/4 cup plus 3 tablespoons extra-virgin olive oil
Preparation
Step 1
Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.
Step 2
In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.
