I have probably made pesto genovese over 100 times. Over time, I have tested the ratio of the different ingredients and I finally found the mixture I like the most (I like it to be a little garlicky and thick). But I am still seeking the extra little something to make it perfect. A couple months ago, I received an issue of Saveur magazine (August/September 2011) featuring Pesto and I was very excited to try different variations of pesto recipes. For basic pesto genovese, they suggested to blanch the basil leaves to give them a bright, green color and reduce the bitterness. I tried that method and it really did give a boost to my favorite pesto recipe. Now I think my pesto is very close to perfection for my taste.
Yield: about 3/4 cup
- 30 g basil
- 1/4 cup extra virgin olive oil
- 1/4 cup grated parmesan cheese
- 1/8 cup pine nuts
- 1 to 2 cloves garlic
- 1/4 teaspoon kosher salt
Put some ice water in a medium bowl and set aside.
In a medium sauce pan, bring water to a boil. Add some salt and then basil. Blanch the basil only a few seconds and remove them from the hot water and shock them in ice water. Dry the basil completely with a kitchen towel.
Chop garlic finely and set aside.
Put all ingredients in a food processor and process until smooth. Adjust taste with salt if you wish.