"Blanched" Basil Pesto

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Ravioli/Pasta Party

Rated: 4 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
1 min
Level:
Easy
Yield:
1 cup

Times:

Prep: 10 min
Inactive Prep: --
Cook: 1 min
Total:: 11 min

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Ingredients

3 cups lightly packed fresh basil
1 cup lightly packed Italian parsley leaves
1/2 cup pure olive oil
1 tablespoon toasted pine nuts, see note
1 teaspoon minced garlic cloves
1/2 teaspoon fine salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon powdered ascorbic acid (vitamin C)
1 cup freshly grated Parmesan

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.

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

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Comments & Reviews

recipe "Blanched" Basil Pesto
Jolene Everett, WA 10-16-2009
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fruit fresh
Rated: 5 stars out of 5

fruit fresh will do the same as the ascorbic acid. Not fair to Michael with a perfectly delicious recipe to low-ball rate it... when the problem was within yourself. Shame on you!Read more
recipe "Blanched" Basil Pesto
Jean Boalsburg, PA 08-05-2009
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ascorbic acid (vitamin c)
Rated: 5 stars out of 5

The recipe itself should have given you all a clue. Even my husband knows that all you have to do is smash a vitamin C... tablet. That will net you powdered ascorbic acid. It serves to help preserve color. BUT PLEASE DON'T GIVE A RECIPE LESS THAN 5 STARS FOR YOUR IGNORANCE!!!!!!! IT IS JUST PLAIN RUDE TO THE AUTHOR OF THE RECIPE.Read more
recipe "Blanched" Basil Pesto
Jenna Bloomington, MN 07-18-2009
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Where to find ascorbic acid?
Rated: 3 stars out of 5

I know what ascorbic acid is and what it is used for. My question is where to find it? I have been to two different grocery... stores, neither of which carry it. For the folks who have included it in this recipe, where did you locate it? Also, please rate the criticality of its inclusion. Thanks. Note, I gave this a middle of the road rating because the site forced me to rate the recipe in order to post this question. I am hopeful that I will later give this 5 stars.Read more
recipe "Blanched" Basil Pesto
Keith Phoenix, AZ 07-04-2009
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My first pesto
Rated: 5 stars out of 5

This was my first attempt at pesto and it was a breeze, and sooooo delicious. I did substitute peanuts for pine nuts, just... because of availability but I did toast them. The flavor did come through. It was simple, easy and healthy. What more could you want? Keith FRead more
recipe "Blanched" Basil Pesto
Anonymous 07-13-2008
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Beautiful and Delicious
Rated: 5 stars out of 5

The blanching made all the difference compared to my usual pesto which often turns a brownish color. This one turns out... beautiful. It looks as fresh as it tastes. I doubled the pine nuts to two Tbls - I just love the toasted pine nut flavor.Read more
recipe "Blanched" Basil Pesto
agnete Oslo, OTHER 09-20-2007
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Try this
Rated: 4 stars out of 5

Thought this was very good. The pesto kept it's green and bright colour for several days in the fridge, even without the... vitamin C. Personally I prefer a little more pine nuts, but that is easy to add. Thought the parsley gave it a lovely fresh flavor as well.Read more