Cook's Country Perfect Pesto
 Serves |  Total Time |
|---|---|
| 6 | 45 minutes |
Ingredients
0.5 cup pine nuts
0.75 cup olive oil, divided- 4 oz basil stems
- 2.25 tsp salt, divided
1.25 oz Parmesan
2 cloves garlic
Cookware
- 1 8-inch skillet
- 1 dish towel
- 1 salad spinner
- 1 medium bowl
Instructions
Step 1
Combine pine nuts and 1 tablespoon olive oil in 8-inch skillet. Cook over medium heat, stirring often, until pine nuts are light golden, 3 to 6 minutes. Spread pine nuts out on plate and let cool for 15 minutes.
Step 2
Meanwhile, bring 2 quarts water to boil in medium saucepan. Remove and discard basil stems from leaves (you should have 4 cups leaves [3 ounces by weight]). Add basil leaves and 1.5 teaspoons salt to boiling water and cook until basil is wilted and bright green, 5 to 10 seconds. Using spider skimmer or slotted spoon, transfer basil directly to salad spinner and spin to remove excess water. Spread basil on clean dish towel to dry. (If you don't have a salad spinner, drain basil on clean dish towel and thoroughly pat dry with paper towels.)
Step 3
Process Parmesan in food processor until finely ground, about 30 seconds; transfer to medium bowl. Process garlic, pine nuts, basil, 3/4 tsp salt, and remaining oil (11 Tbsp) in now-empty processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer pesto to bowl with Parmesan and stir to combine. Serve.
Step 4
TO MAKE AHEAD: Place pesto in sealable 1-pint container and cover with additional 1 tablespoon extra-virgin olive oil. Refrigerate for up to 2 days or freeze for up to 1 month.
Source
- Cook's Illustrated