Pesto with Blanched Basil

1. 1

   Set up a large bowl of ice water.

2. 2

   Bring a large saucepan of water to a boil.

3. 3

   Place the basil and parsley leaves in a sieve or colander that fits inside the pan.

4. 4

   Lower the sieve full of herbs into the boiling water and use a spoon to push the leaves under so the herbs cook evenly.

5. 5

   Blanch for 15 seconds, then transfer the sieve to the ice bath to stop the cooking process.

6. 6

   Let the herbs cool in the ice bath for 10 seconds.

7. 7

   Remove the sieve, let drain, and then squeeze any water that you can from the herbs.

8. 8

   Transfer them to a cutting board and coarsely chop.

9. 9

   In a blender, puree the herbs with the oil, pine nuts, garlic, salt, pepper, and ascorbic acid until well blended and somewhat smooth.

10. 10

    Add the cheese, whir for a second or so to mix.

11. 11

    Transfer the pesto to a bowl; taste and adjust the seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.