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Perfect Pesto Sauce
- 1/2 cup grated Parmesan cheese
- 4 cups tightly packed basil leaves
- 3/4 cup pine nuts
- 1 teaspoon ground black pepper
- 3 large garlic cloves, minced
- 1/4 teaspoon salt
- 1/2 cup extra virgin olive oil
- Start by preheating your oven to 350 degrees. Use this time to then spread the pine nuts on a baking sheet.
- Once the oven is properly heated, place the baking sheet into the oven and cook the pine nuts for five minutes. At the five minute mark, stir the pine nuts. Then, continue to bake the nuts until they achieve a golden brown color, at which point you should remove them from the oven and allow them to cool for several minutes. Once they are cool enough to touch, chop the nuts finely.
- Next, fill a medium-sized heavy saucepan to the halfway mark with water. Then, place this pan over a medium heat on the stove until the water comes to a boil.
- Place a large bowl full of water and ice next to the boiling pot, but not on the stove itself (the counter would be fine). Next, using tongs, dip some of the basil leaves into the boiling water, blanch for three seconds, and then quickly remove them from the boiling water and place them into the bowl of ice water. Repeat this process until all of the basil has been blanched.
- If you find that you need to add ice to your ice water, do so as needed. Then, drain the blanched basil through a colander and pat dry with a paper towel.
- Finally, combine the pine nuts, basil, cheese, garlic, salt, pepper and all but one tablespoon of your one cup of olive oil into a blender or a food processor. Blend or process the mixture until it makes a smooth and even pesto sauce.
- From there, pour the pesto into an airtight container and add the final tablespoon of olive oil to the top, sealing immediately thereafter if you do not intend on serving it right away.
- A delicious pesto sauce that's sure to satisfy your tastebuds.
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Author: Admin :: Hits: 0 :: Added: Tue Jun 19 2007 ::
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