For this recipe, the basil (or other herbs) are blanched quickly before blending with the other ingredients. This helps the pesto maintain is vibrant green color.
Perfect Pesto
For this recipe, the basil (and/or other herbs) are blanched quickly before blending with the other ingredients. This helps the pesto maintain is vibrant green color. If you prefer a milder garlic flavor, blanch the garlic clove along with the herbs.
Ingredients
- 2 cups basil, parsley, arugula, and/or other herbs
- ¼ cup extra-virgin olive oil
- ¼ cup neutral-flavor oil, such as grapeseed, avocado, canola, or vegetable oil
- 3 Tbsp. chopped pine nuts, almonds, hazelnuts, or walnuts
- 1 clove garlic, chopped
- ¼ tsp. kosher salt
- ⅓ cup grated Parmesan, Romano, and/or asiago cheese
Instructions
- Bring a small saucepan full of water to a boil. Add fresh herbs. Stir until wilted, then use a slotted spoon to transfer to a bowl of ice water. When cool, drain and squeeze out some (but not all) of the water (a little excess moisture helps get the blender going).
- Chop herbs and transfer to a food processor or blender. Add the oils, nuts, garlic, and salt. Pulse then process until smooth, adding 1 or 2 Tbsp. water if needed to puree. Transfer to a bowl or container and stir in cheese. Season to taste with additional salt. If storing, drizzle additional olive oil over surface. Cover and chill up to up to 3 days.