PESTO

Pesto image

If you make pesto my way -- blanching the basil quickly and shocking it in ice water -- you'll find that it stays bright green and that it tastes every bit as fresh as when it's made with raw basil. It even keeps the same, big, fresh aroma. Promise. I also blanch the garlic to soften its bite. And I don't add nuts.

Provided by Tom Colicchio

Time 30m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 large bunch basil
4 cups ice cubes
3 cloves garlic
1 cup Italian extra virgin olive oil
3 ounces Parmigiano-Reggiano, grated
Salt and freshly ground black pepper

Steps:

Pluck leaves from basil. Discard stems.
Place ice cubes in large bowl, add 2 quarts cold water, and place large strainer in bowl so strainer fills with ice water.
Bring 3 quarts water to boil in saucepan. Drop in garlic, cook 30 seconds. Remove with slotted spoon. Add basil leaves, cook 15 seconds, then remove with skimmer, and place in ice water. Cool about a minute. Drain well. Squeeze out excess water.
Place basil and garlic in food processor, and process until chopped. Transfer to blender and process at high speed, adding olive oil in thin stream while machine is running. Add cheese, and process until blended. Season to taste with salt and pepper, and process briefly.

Nutrition Facts : @context http, Calories 1140, UnsaturatedFat 94 grams, Carbohydrate 5 grams, Fat 119 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 22 grams, Sodium 1540 milligrams, Sugar 0 grams