Danny Bowien'S World Championship Pesto

1. 1

   Wash the basil leaves in a big bowl of cold water, changing out the water as needed if the leaves are sandy.

2. 2

   Add the pine nuts and salt to a blender, along with 1/2 cup of the olive oil, or enough to cover the blades. Blend briefly, then add the basil to the blender, shaking lightly but leaving a bit of the cold water clinging to the leaves. Add a small clove of garlic-Bowien says good pesto doesn't need too much garlic-and the remaining olive oil. Gently pulse this all together in the blender, letting the ingredients mix with each other organically. The mixture should be smooth and bright green.

3. 3

   Add the cheeses and blend the mixture one final time, just until the cheese is evenly dispersed. The result should be a fresh, light pesto in a vibrant shade of green. Taste and adjust the salt, cheese, and consistency to your liking.

4. 4

   Store tightly covered in the refrigerator for no more than four days or freeze (in ice cube trays or flat in freezer bags).

* Per serving · 4 servings · Values may vary.

No additional tips available.