Basil Pesto

1. 1

   Blanch garlic Cover garlic in a small saucepan with water by 1 inch.

2. 2

   Bring to a boil over high heat, then immediately drain and let garlic cool to room temperature.

3. 3

   Make pesto With a large mortar and pestle, pound together basil, garlic, pinenuts, and salt until the basil is pulverized and the pine nuts and garlic are pasty, about 10 minutes.

4. 4

   Add the cheese and pound to incorporate.

5. 5

   Mixing and vigorously, pour in the oil in a slow steady stream, and mix until combined (it will not be emulsified).

6. 6

   Serve immediately or cover with a layer of oil and store in an airtight container in the refrigerator up to 3 days.

7. 7

   Toasting pine nuts enhances their flavor.

8. 8

   Spread nuts evenly on a baking sheet and toast in a 350F oven, stirring occasionally, until lightly golden, about 10 minutes.

9. 9

   Transfer to a plate to cool.

No additional tips available.