"Blanched" Basil Pesto

  • Level: Easy
  • Yield: 1 cup
  • Total: 11 min
  • Prep: 10 min
  • Cook: 1 min
Advertisement

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

  1. 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.
  2. 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.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

21 Reviews

Eleanor M.

Absolutely in love with this recipe and will never make another!  It’s almost as good as being at Bottega in person.  

See All Reviews