Ingredients
4
cups packed fresh basil leaves, washed well
1/2
cup pine nuts, toasted until golden, cooled, and chopped fine
1/2
cup freshly grated Parmesan (about 1 1/2 ounces)
2
large garlic cloves, minced
Directions
1.
Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.
2.
In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.
