Made This Recipe? Add Your Photo
This recipe calls for blanching the basil before adding the usual pesto ingredients. It will keep several days refrigerated and can be frozen. Cook time is cool time.
- Put basil inside a colander or sieve and then put the sieve and basil into a large pot of boiling water; blanch for 15 seconds; remove sieve and basil and put into an ice bath; cool; drain.
- Squeeze basil dry with hands; chop roughly and put in blender with remaining ingredients except cheese; blend 30 seconds to color oil; add cheese and pulse to blend.