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Greek Yogurt with Red Wine-Infused Dates, Toasted Walnuts & Honey
Saved 6/29/07 to Kitchen Goddess

Basil Pesto

Basil Pesto
From Michael Chiarello

2 cups firmly packed fresh basil leaves
1/3 cup olive oil
3 tablespoons pine nuts, toasted
1/2 teaspoon minced garlic
Sea salt
Freshly ground black pepper
1/4 cup freshly grated Parmesan cheese

  1. Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil.
  2. Put the basil in a large sieve and plunge it into the boiling water. Immediately immerse all the basil and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the basil into the ice water bath and stir again so it cools as fast as possible. Drain well.
  3. Squeeze the water out of the basil with your hands until very dry.
  4. Roughly chop the basil and put in a blender. Add the garlic, salt and pepper to taste, olive oil, and pine nuts.
  5. Blend for at least 30 seconds. In this way the green of the basil will thoroughly color the oil. Add the cheese and pulse to combine.
  6. The pesto will keep several days in a tightly sealed container in the refrigerator.
  7. Serves warm with pasta. Thin the pesto with some of the hot pasta water before tossing it with pasta, if desired.

Makes about 3/4 cup, enough for 1 pound pasta.

ALSW ALSW 8 years 47 weeks
I love pesto!
crispet1 crispet1 8 years 47 weeks
LOVE it.
audreystar audreystar 8 years 47 weeks
ooohhh yummers. i wish there was a way i could post my recipes on here so they are formatted like this post. :innocent: :bossy:
yayita yayita 8 years 47 weeks
pinkangelmonkey pinkangelmonkey 8 years 48 weeks
mmmm pesto! I looooooooooove pesto. Looks great partysugar!
My-Opinion My-Opinion 8 years 48 weeks
yummy!! I have a recipe kind of like this on my page.
creativelyevil creativelyevil 8 years 48 weeks
Just a suggestion, if you leave out the cheese, this recipe will stay indefinitely (within reason) in your fridge.