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.
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