Method

Pluck leaves from basil. Discard all stems as they are too stringy or woody to blend well.

Place ice cubes in large bowl, add 2 quarts cold water, and place large strainer in bowl so strainer fills with ice water. Bring 3 quarts water to boil in saucepan. Drop in garlic, cook 30 seconds. Remove with slotted spoon. Add basil leaves, cook 15 seconds, then remove with skimmer, and place in ice water. Cool about a minute. Drain well. Squeeze out excess water.

Put drained basil and garlic in a food processor, and process just until chopped. Transfer to a blender and process at high speed, adding olive oil in thin stream while machine is running. Add cheese, and process until blended. Season to taste with salt and pepper, and process briefly.

Remember that texture is a large part of a good pesto, so do not process until a smooth paste.  You will lose some of its quality.

Yield: 1 cup

Contributor: pat ciesla

pesto page

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