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Reply to "First time making pesto…"
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[quote=Anonymous][quote=Anonymous]This is classic Pesto Genovese(Basil Pesto) 4 cups packed basil, [b]blanched briefly in boiling water and shocked in ice water[/b] 1⁄2 cup extra-virgin olive oil 1⁄2 cup finely grated parmesan 1⁄4 cup pine nuts 3 tbsp. finely grated pecorino 2 cloves garlic, finely chopped Coarse sea salt, to taste Process basil, oil, parmesan, pine nuts, pecorino, and garlic in a food processor until smooth; season with salt. Blanching is important. [/quote] The blanching is not important OP, unless you care about the looks of it. Unblanched basil = darker pesto, blanched pesto = bright green pesto. Dont stress about blanching since it seems youre a very beginner cook- just dump it all in the food processor and do what you can. Pesto is easy peasy.[/quote]
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