The Best Basil Pesto Recipe

 

Ingredients:

• 6 cups loosely-packed Genovese basil, preferably young, bright-green leaves
• 1/3 cup pine nuts, preferably Italian
• 1/3 of a small, fresh garlic clove
• 1/2 cup fruity, mild extra-virgin olive oil, preferably from Liguria
• 1 teaspoon medium or coarse flaky sea salt, such as Maldon or fleur de sel (use less if using saltier pecorino-Romano cheese)
• 1/3 cup freshly-grated pecorino-Toscano cheese (pecorino-Romano is an ok substitute)
• 1/3 cup freshly-grated Parmigiano-Reggiano cheese

Preparation:

1. Chill the blender bowl either in the freezer or by adding water and ice cubes until ready to blend. Meanwhile, rinse, then soak, the basil leaves in water for about 10 to 15 minutes.
2. Combine the nuts, garlic, and olive oil in the blender. Blend until the nuts are very finely chopped and the mixture is creamy. Add the salt.
3. In several handfuls, lift the basil from the bowl of water. Shake some of the excess water off, but not all, and add it to the blender. Pulse in the blender until it is a smooth, beautiful green color. If necessary, add more water a teaspoon at a time until it blends and emulsifies fully.
4. Add the cheeses and blend again until fully incorporated and serve. Click Here for some creative pesto pairing ideas!
5. PRO TIP: To store pesto, place it in a container and cover the top with a thin layer of olive oil. This acts as a seal, preventing oxidization. This pesto can be frozen for up to 3 months. Do not heat it to defrost; let it thaw at room temperature for about an hour or two, or overnight in the refrigerator.

unpeeledjournal.com