Basil Pesto Recipe

Get ready: Fill a small saucepan halfway with water and bring to a boil. Prepare a bowl of ice water and set it near your stove. Set up a food processor with the blade attachment (or get your blender all plugged in and ready).

Briefly blanch the basil: Drop the basil leaves in the boiling water and blanch just until they’re wilted, 5 to 10 seconds. Use tongs to transfer the basil leaves to the prepared ice water. This stops them from continuing to cook.

Dry the basil very well: Wrap the basil in paper towels. Squeeze to wring out all the water and transfer to the food processor, along with the garlic, pine nuts, and lemon juice.

Blend: Pulse until everything has broken down into small chunks. With the processor running on low speed, slowly pour in the extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture to your basil pesto.

Stir in the parmesan: Transfer the basil mixture to a small bowl. Add the cheese and season with salt and pepper to taste. Mix to combine. If your pesto is looking a little thicker or less smooth than you like it, add a little bit more extra virgin olive oil.

Serve or store: Use immediately or store for later (see “Notes” below for storage tips).