Pesto Classico

By GratefulSea

In addition to being nice to have on hand to stir into scrambled eggs, mix with mayo and spread on sandwiches, and of course, toss with your favorite pasta, this makes a lovely homemade gift.

Ingredients

• kosher salt
• 3 to 4 bunches basil, stems discarded (8 very tightly packed cups)
• 1/3 cup toasted pine nuts
• 2 cloves garlic
• 1 ounce pecorino, grated (1/4 cup)
• 2 ounces Parmesan, grated (1/2 cup)
• 3/4 cup olive oil

Preparation

Step 1

Bring a large pot of salted water to a boil. Fill a large bowl with ice and water and set aside nearby. Cook the basil in the boiling water until bright green, about 10 seconds. Transfer to the prepared ice bath using a slotted spoon. Let the basil cool, then drain and squeeze dry.

Pulse the pine nuts and garlic in a blender until finely chopped, scraping down the sides as needed. Add the pecorino, Parmesan, basil, and ½ cup water and process until a puree forms, scraping down the sides as needed.

With the machine running, slowly add the oil and process until very smooth. Add ¼ teaspoon salt and pulse twice to combine.


Refrigerate in an airtight container for up to 5 days.
Source: Real Simple
Yield: 3 cups