Basil Pesto

1. 1

   Have ready a bowl of ice and cold water.

2. 2

   In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking.

3. 3

   Drain basil in a sieve and pat dry.

4. 4

   In a food processor puree basil with remaining ingredients until smooth and season with salt and pepper.

5. 5

   Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.

No additional tips available.