Recipe: Basil Pesto

BASIL PESTO

4 cups packed fresh basil leaves, washed well
1/2 cup pine nuts, toasted until golden, cooled, and chopped fine
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
2 large garlic cloves, minced
1/4 cup plus 3 tablespoons
extra-virgin olive oil

Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry. In a food processor pur e basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.
Makes about 1 1/4 cups.