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Basic Pesto

From CSA Farmers Market

<p>This is the most basic basil pesto, made with blanched basil and not too much olive oil.</p>
Source: "John Ash: Cooking One on One" (Entered by Pat Whetham)
Serves: Makes 1 cup of pesto

3 cups basil leaves, packed
2 TBS poached or toasted garlic
3 TBS toasted, chopped pine nuts or almonds
1/3 cup Extra Virgin Olive Oil
1/3 cup freshly grated Parmesan or Asiago chees
to taste salt & freshly ground pepper

Step by Step Instructions
  1. Blanch basil by dropping the leaves into a pot of boiling water for 5 - 10 seconds. Immediately drain and plunge into a bowl of ice water to stop the cooking and set the bright green color.
  2. Drain basil and squeeze as much water from it as you can. Chop the basil coarsely and place in a food processor or blender.
  3. Add garlic, nuts and olive oil and Puree until smooth. Transfer to a bowl and stir in the cheese. Season to taste with salt and pepper.
  4. Store covered in the refrigerator for up to 5 days or in the freezer for up to 3 months.