Pesto Genovese (Classic Basil Pesto)
In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Pot
- Stove
- Mixing bowl
- Slotted spoon
- Colander
- Measuring cup
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
Ingredients
- 4 cups packed basil, blanched briefly in boiling water and shocked in ice water
- 1⁄2 cup extra-virgin olive oil
- 1⁄2 cup finely grated parmesan
- 1⁄4 cup pine nuts
- 3 tbsp. finely grated pecorino
- 2 cloves garlic, finely chopped
- Coarse sea salt, to taste
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