Basil Pesto

Basil Pesto
Photo by Joanne Smart

Ingredients

  • ¼ cup grated Parmesan cheese, preferably Parmigiano Reggiano
  • ¼ cup ice water
  • 1 to 2 cloves garlic, smashed and peeled
  • 3 cups packed basil leaves
  • ½ cup extra-virgin olive oil, preferably a fruity one
  • 1 tsp. freshly ground black pepper
  • 1 Tbs. plus 1 tsp. kosher salt
  • + 1 more ingredients
    • ½ cup pine nuts

Bring 2 qt. water seasoned with 1 Tbs. of the salt to a rolling boil. Meanwhile, set up an ice bath by combining ice and water in a medium bowl. Put the basil in the boiling water, pressing it gently under the water, and cook for just 2 or 3 seconds. Quickly remove the basil from the water (a Ch...

View full recipe at Fine Cooking

Comments

Variations on Basil Pesto

  • Basil Pesto
    • 2 3/4 cups fresh basil leaves (about 6 bunches)
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
    • +2 other ingredients
  • Basil Pesto
    • 1 cup pine nuts, toasted
    • 4 cups loosely packed fresh basil leaves
    • 6 garlic cloves
    • 1 cup shredded Parmesan cheese
    • 1/4 teaspoon salt
  • Basil Pesto
    • 3 large garlic cloves
    • 1/2 cup shredded Parmesan cheese
    • 1/2 cup olive oil
    • 1/2 cup pine nuts, toasted
    • 2 cups loosely packed fresh basil leaves
  • Basil Pesto
    • 1 tablespoon pine nuts, toasted
    • 3 tablespoons freshly grated Parmesan cheese
    • 2 cups tightly packed fresh basil
    • 1/2 cup olive oil
    • 1 garlic clove
  • Basil Pesto
    • 1/2 cup grated Parmesan
    • 2 large garlic cloves
    • 1/2 cup pine nuts
    • 4 cups fresh basil leaves
    • 7 tablespoons extra-virgin olive oil


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