Basil Pesto

"This recipe calls for blanching the basil before adding the usual pesto ingredients. It will keep several days refrigerated and can be frozen. Cook time is cool time."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
6
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Put basil inside a colander or sieve and then put the sieve and basil into a large pot of boiling water; blanch for 15 seconds; remove sieve and basil and put into an ice bath; cool; drain.
  • Squeeze basil dry with hands; chop roughly and put in blender with remaining ingredients except cheese; blend 30 seconds to color oil; add cheese and pulse to blend.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Made this today and it's very good! Used 2/3 cup xtra virg olive oil, 3 tbsp pine nuts, and grated some asiago instead of parmesan. It's oil predominant, however, so amount could be modified yet. Didn't use an ice bath but ran under cold water, nor did I do any chopping but placed leaves into blender as they were. The blender knew what it had to do! 5 stars for flavour, ease of prep, clarity of recipe,(even though I didn't follow meticulously!) Thanks, sugarpea!
     
Advertisement

RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes