Classic Basil Pesto

Step 1/5

• 10½ 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

• 2½ oz pine nuts
• ¼ oz salt
• 1½ 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

• 9½ 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

• 1 oz grated Parmesan cheese
• 1 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.)

Enjoy your meal!