Classic Basil Pesto

Name: Classic Basil Pesto
Cook time: 10 min
Total time: 10 min
Ingredients: 2 cups (2 ounces) packed fresh basil leaves and tender stems; 0.5 cups extra-virgin olive oil; 3 tablespoons (1 ounce) pine nuts, preferably toasted; 2 cloves garlic, chopped; 0.25 teaspoons fine sea or table salt, plus more as needed; 0.5 cups plus 2 tablespoons (2.5 ounces) grated parmesan cheese, or a combination of Parmesan and pecorino Romano; 2 tablespoons unsalted butter, very soft but not melted (optional)

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Cook Time: 10 minutes

Total: 10 minutes

Servings: 8

Ingredients

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2 cups (2 ounces) packed fresh basil leaves and tender stems0.5 cups extra-virgin olive oil3 tablespoons (1 ounce) pine nuts, preferably toasted2 cloves garlic, chopped0.25 teaspoons fine sea or table salt, plus more as needed0.5 cups plus 2 tablespoons (2.5 ounces) grated parmesan cheese, or a combination of Parmesan and pecorino Romano2 tablespoons unsalted butter, very soft but not melted (optional)

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Instructions

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Step 1

In the bowl of a food processor, combine the basil (blanched, if desired; see NOTE), olive oil, pine nuts, garlic and salt. Process until smooth, 30 seconds to 1 minute, stopping to scrape down the bowl, if necessary.

Step 2

Transfer the basil puree to a medium bowl and stir in the cheese and softened butter, if using. Taste, and add additional salt if desired. Serve or refrigerate until needed.

Step 3

NOTE: To make pesto that will stay green for up to a week, blanch the basil: Fill a medium bowl with ice water. Bring a quart of water and 2 teaspoons of fine sea or table salt to a rolling boil over high heat. Gently stir in the basil, and cook for 45 seconds; it will become deep green and wilted. Using a slotted spoon, transfer the basil to the ice bath. Once it’s cold, strain and use your hands to squeeze out any excess water before proceeding with the recipe.