Classic Pesto

classic-pesto
Photo by Marcus Nilsson
Classic Pesto 3.7 20 5 1
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  • Makes 3 cups
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 182 calories
    • Fat 18 g
    • Sat Fat 3 g
    • Cholesterol 5 mg
    • Sodium 164 mg
    • Protein 4 g
    • Carbohydrate 2 g
    • Sugar 0 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 142 mg

Bring a large pot of salted water to a boil. Fill a large bowl with ice and water and set aside nearby. Cook the basil in the boiling water until bright green, about 10 seconds. Transfer to the prepared ice bath using a slotted spoon. Let the basil cool, then drain and squeeze dry.

Pulse the pine nuts and garlic in a blender until finely chopped, scraping down the sides as needed. Add the pecorino, Parmesan, basil, and ½ cup water and process until a puree forms, scraping down the sides as needed. With the machine running, slowly add the oil and process until very smooth. Add ¼ teaspoon salt and pulse twice to combine.

Refrigerate in an airtight container for up to 5 days.

Ingredients

  1. Check kosher salt
  2. Check 3 to 4 bunches basil, stems discarded (8 very tightly packed cups)
  3. Check 1/3 cup toasted pine nuts
  4. Check 2 cloves garlic
  5. Check 1 ounce pecorino, grated (1/4 cup)
  6. Check 2 ounces Parmesan, grated (1/2 cup)
  7. Check 3/4 cup olive oil

Directions

  1. Bring a large pot of salted water to a boil. Fill a large bowl with ice and water and set aside nearby. Cook the basil in the boiling water until bright green, about 10 seconds. Transfer to the prepared ice bath using a slotted spoon. Let the basil cool, then drain and squeeze dry.
  2. Pulse the pine nuts and garlic in a blender until finely chopped, scraping down the sides as needed. Add the pecorino, Parmesan, basil, and ½ cup water and process until a puree forms, scraping down the sides as needed. With the machine running, slowly add the oil and process until very smooth. Add ¼ teaspoon salt and pulse twice to combine.
  3. Refrigerate in an airtight container for up to 5 days.