In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto
Ingredients
- 4 cups packed basil, blanched briefly in boiling water and shocked in ice water
- 1⁄2 cup extra-virgin olive oil
- 1⁄2 cup finely grated parmesan
- 1⁄4 cup pine nuts
- 3 tbsp. finely grated pecorino
- 2 cloves garlic, finely chopped
- Coarse sea salt, to taste
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Instructions
Step 1
Process basil, oil, parmesan, pine nuts, pecorino, and garlic in a food processor until smooth; season with salt.
- Process basil, oil, parmesan, pine nuts, pecorino, and garlic in a food processor until smooth; season with salt.
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