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Pesto Recipe
2 cups loosely packed fresh basil leaves
1/2 cup (118ml) extra-virgin olive oil
1/4 clove garlic, sliced
1/2 teaspoon kosher salt
3 tablespoons finely grated Parmigiano-Reggiano cheese
Directions:
For the pesto:
Bring a pot of salted water to a boil over medium-high heat. Have ready a bowl of ice water.
Blanch the basil leaves in the boiling salted water for 30 seconds. Remove the leaves with a spider (or other handheld strainer) and quickly shock them in the ice water bath to stop the cooking (this sets the chlorophyll and helps keep the vibrant green color).
When the leaves are completely cool, remove them from the ice water and gently squeeze them to remove excess moisture. Be careful not to squeeze too hard, as you don’t want to remove the delicate and flavorful essential oils. Let dry on paper towels.
Put the basil leaves, olive oil, and garlic in a blender and puree until completely smooth, about 90 seconds. The blending step will also warm the puree to nearly 120°F, which will bring out the bright green color. Transfer the puree to a mixing bowl and fold in the salt and Parmigiano-Reggiano. Fresh pesto should be served within a day or two after it’s made. Store refrigerated.
Makes about 1/2 cup.
I tossed the pesto with corzetti pasta, using these wooden stamps.
Recipe re-printed with permission from Thomas McNaughton’s Flour + Water Cookbook, (Ten Speed Press, 2014).