I have posted pesto recipes before but honestly this is the best version. It started with the base pesto recipe I have used for years, but the ratios have been adjusted and the secret step has been added. I read a pesto recipe in Saveur magazine which calls for the basil to be blanched and then shocked in ice water. Wow! What a difference. Sometimes basil has a bitter vibe to it and the blanching smoothes that out plus it turns the basil a nice vibrant green color. That vibrance makes the pesto look better and much more professional.
This recipe makes a really good amount for 1 lb. of pasta - approximately 1 1/2 cups. Pesto goes best with short pastas like penne, ziti, rotini, orecchiette, etc.
Ingredients
4 oz basil - 6 2/3 oz packages - remove the large stems
1/2 c pine nuts lightly toasted
1/2 c olive oil
1/2 c grated Parmesan cheese
1-2 garlic cloves
Salt
Blanch the basil briefly in boiling water just until it turns bright green and then shock in ice water. Gently squeeze out some excess water.
Mix all ingredients in a food processor and process till a paste forms. Blend to desired consistency. Add salt to taste.
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