A Family Favorite
Enjoy this delicious pesto recipe that’s great on pasta, ensalata caprese, bruschetta and just about anything your heart desires.
❤ Never use a knife to cut your basil leaves; always hand tear basil to prevent it from browning.
❤ Don’t underestimate the power of basil; it thrives in the Texas sun and loves water. Our garden usually has 4-5 basil plants that keep our kitchen filled with its deliciously aromatic fragrance.
❤ Vitamin C is a preservative that will help retain the beautiful green color of this pesto. If you’re going to enjoy the pesto fresh without storing leftovers, you can omit this ingredient.
2 Cups | Firmly Packed Fresh Basil Leaves
⅓ Cup | Extra Virgin Olive Oil
3 Tablespoons | Pine Nuts, Toasted
½ Teaspoon | Garlic Cloves, Minced
To Taste | Gray Sea Salt
To Taste | Freshly Ground Black Pepper
Optional: Pinch | Powdered Ascorbic Acid (Vitamin C)
¼ Cup | Freshly Grated Parmesan Cheese
1. Bring a large pot of water to a boil. While it’s getting ready prepare an ice water bath in a large bowl.
2. Put the basil in a large sieve and plunge it into the boiling water. Immediately immerse all the basil and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the basil into the ice water bath and stir again so it cools as fast as possible. Drain well.
3. Squeeze the water out of the basil with your hands until very dry. Roughly chop the basil and put in a blender. Add the garlic, salt and pepper to taste, olive oil, pine nuts, and the Vitamin C, if using. Blend for at least 30 seconds. In this way the green of the basil will thoroughly color the oil. Add the cheese and pulse to combine.
The pesto will keep several days in a tightly sealed container in the refrigerator. Yields about ¾ cup, enough for 1 pound of pasta. Enjoy!
~ Joe Paul Reider
Home Style Austin Founder and Foodie
Keller Williams Realty, Inc.
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