Traci made this homemade pesto for me when we first put in our herb garden. It was a hit then, and is a hit now for our family and friends who dine with us. It is a classic basil pesto, and goes well with pasta, chicken, pork–or even eggs.
- 2 cups fresh basil, loosely packed
- 1/4 cup pine nuts
- 5 cloves of garlic, minced
- 1/2 cup olive oil
- 1/2 cup fresh Parmesan cheese, grated
Roast the pine nuts in a dry skillet until golden brown (3 to 4 min)–do not burn!
In a medium pot bring water to a boil. While the water is heating, fill a large bowl with water and ice.
Use tongs to blanch the basil by dipping small batches of basil into boiling water for 20 sec. Remove the basil from the boiling water and immediately dip it into the ice water, then move to a plate.
Working in small batches, blend basil, pine nuts, garlic, and cheese in a food processor. Slowly add olive oil continue with food processor until smooth.
Chill for 1 hour. Refrigerate unused portions.
Prep time: 20 min.
Cook time: 10 min.
Serves: 4.
Notes
Source: Traci Tabyanan.
