pasta

Never cared for pesto until I tried this recipe

Pesto

Ingredients

2 oz basil* see note below
3 oz oil, extra virgin olive
1.5 oz parmesan, freshly grated
0.75 oz pine nuts, lightly roasted
0.25 oz walnuts, lightly roasted
1 each garlic clove
1 tsp salt, kosher

Method

Quickly blanch the basil/herbs for 5 seconds and transfer immediately to an ice water bowl.
Dry the basil with paper towels.
In a food processor, add nuts, salt, and garlic and pulse until roughly chopped and mixed.
Add the blanched basil/herbs and pulse just until mixed in.
Add parmesan, and blend while drizzling in the olive oil. Blend until desired consistency, add more olive oil if necessary.
Adjust seasoning if necessary.

Notes

Traditionally its made with just basil, but Babish mentioned that it can be made with any other green herb for variance. When I first made this I didn't have enough basil so I blended in spinach and even a few sprigs of parsley to make up the difference. It came out great and I'm tempted to say that a quarter of the herbs should be spinach

Source

We were assigned this recipe from the "Basics with Babish" cookbook, for our Cookbook Club.

Original recipe: Andrew Rea - Basics with Babish