PESTO
If you make pesto my way -- blanching the basil quickly and shocking it in ice water -- you'll find that it stays bright green and that it tastes every bit as fresh as when it's made with raw basil. It even keeps the same, big, fresh aroma. Promise. I also blanch the garlic to soften its bite. And I don't add nuts.
Provided by Tom Colicchio
Categories quick, condiments, side dish
Time 30m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Pluck leaves from basil. Discard stems.
- 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.
- Place basil and garlic in food processor, and process until chopped. Transfer to 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.
Nutrition Facts : @context http, Calories 1140, UnsaturatedFat 94 grams, Carbohydrate 5 grams, Fat 119 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 22 grams, Sodium 1540 milligrams, Sugar 0 grams
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Faolan WittmanWhite
[email protected]This is the best pesto recipe I've ever tried. It's so easy to make and it tastes amazing. I highly recommend it!
toosile4u
[email protected]I've never made pesto before, but this recipe made it so easy. It turned out great and tasted just like the pesto I get from the store.
Kevin Willis
[email protected]This pesto is the perfect balance of flavors. It's not too garlicky or too oily. I'll definitely be making it again and again.
Maaz Asad
[email protected]Delicious!
Xuus Ibraahim
[email protected]I'm not a huge fan of pesto, but this recipe was actually pretty good. I especially liked the addition of pine nuts.
Jonathan Jackson
[email protected]Meh.
Tina Morgan
[email protected]This pesto is so versatile! I've used it on pasta, pizza, and even as a marinade for chicken. It's always a hit.
Mariya Akter
[email protected]Not bad, but I found it to be a bit too oily. Next time I'll try using less olive oil.
Peace and Happiness
[email protected]I've tried many pesto recipes, but this one is by far the best. So fresh and flavorful. I love that it's made with basil from my own garden.
Ellen Mambwe
[email protected]Easy to make and tasted amazing. Will definitely be making it again!