Save Recipe Print
Total:
11 min
Prep:
10 min
Cook:
1 min
Yield:
1 cup
Level:
Easy
Healthy

Ingredients

Directions

Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the basil and parsley in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly. Blanch for 15 seconds, then plunge the herbs into the ice water to stop the cooking. Drain immediately, squeeze the herbs dry, and roughly chop.

In a blender, puree the herbs with the oil, pine nuts, garlic, salt, pepper, and ascorbic acid. When well blended, add the cheese and whir briefly just to mix. Transfer to a bowl and adjust the seasoning. Store the pesto in a small, covered container in the refrigerator for 1 to 2 weeks. Or freeze the pesto for as long as 1 month.

Cook's Note

I always toast pine nuts on a baking sheet in the oven. They tend to burn in a saute pan on the stove.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Pesto

Recipe courtesy of Ree Drummond

Basil Pesto

Recipe courtesy of Food Network Kitchen

Basil Pesto

Recipe courtesy of Food Network Kitchen

Basil Pesto

Recipe courtesy of Food Network Kitchen

Basil Pesto Pizza

Recipe courtesy of Trisha Yearwood

Non-Basil Pesto

Recipe courtesy of Food Network

Vegan Basil Pesto

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.