Lily Walker
Course: Side Dish Cuisine: American Prep Time: 10 minutes Total Time: 10 minutes Calories: 137kcal
Let’s get started!
– 1/2 cup toasted pine nuts – 2 tablespoons fresh lemon juice – 1 small garlic clove – 1/4 teaspoon sea salt – freshly ground black pepper – 2 cups basil leaves – 1/4 cup extra-virgin olive oil plus more for a smoother pesto – 1/4 cup freshly grated Parmesan cheese optional
1. Bring a small saucepan of water to a boil after filling it halfway. Assemble an ice water dish and place it next to your burner. Place the blade attachment on a food processor and set it up. 2. Blanch the basil briefly by submerging the leaves in hot water for five to ten seconds, or until they have wilted. Transfer the basil leaves to the ready-made ice water using tongs. They can't cook any longer because of this.
3. Tie paper towels around the basil. Squeeze to remove all the water, then add the garlic, pine nuts, and lemon juice to the food processor. 4. Once everything has crumbled into small pieces, pulse. The extra virgin olive oil should be added gradually while the processor is operating at a low speed. Make sure your basil pesto has a slight texture by not running the machine for an extended period of time.
5. Spoon into a small bowl the basil mixture. Season to taste with salt and pepper and add the cheese. Stir to incorporate. You can adjust the thickness and smoothness of your pesto by adding a small amount additional extra virgin olive oil. 6. Apply right away or save for later.