Classic Basil Pesto

Too few ratings

Difficulty

Easy 👌
10
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
21 oz fresh picked basil
19 oz canola oil
5 oz pine nuts
½ oz salt
3 cloves peeled garlic
2 oz grated Parmesan cheese
2 oz grated Pecorino cheese
Metric
Imperial

Utensils

  • pot
  • ice bath
  • 2 blenders
  • bowl
  • rubber spatula
  • aluminum foil
  • airtight container
  • Step 1/5

    Quickly blanch basil in heavily salted pot, immediately remove and put into ice bath to stop cooking process.
    • 21 oz fresh picked basil
    • pot
    • ice bath

    Quickly blanch basil in heavily salted pot, immediately remove and put into ice bath to stop cooking process.

  • Step 2/5

    • 5 oz pine nuts
    • ½ oz salt
    • 3 cloves peeled garlic
    • blender

    In blender place; garlic, salt, pine nuts. Blend fast and hard to break up hard ingredients. (If needed use some of the oil to help blend.)

  • Step 3/5

    • 19 oz canola oil
    • blender

    Squeeze all liquid from basil and place in blender with all measured oil. (If not all ingredients fit into blender, cut recipe in half and continue in batches.) Quickly blend basil until pesto is bright and reaches desired consistency. (Blending for too long will brown the basil.)

  • Step 4/5

    • 2 oz grated Parmesan cheese
    • 2 oz grated Pecorino cheese
    • bowl
    • rubber spatula

    Remove pesto from blender and place in bowl. Using rubber spatula, slowly fold in the cheeses.

  • Step 5/5

    • aluminum foil
    • airtight container

    To store; place in well sealed container and wrap with tin foil. (Last 3-4 days in refrigerator, 2-3 week in freezer.)