Basil Pesto
NapaStyle : Episode FLNST-102
If your pesto typically turns army green shortly after you make it, you'll appreciate the beauty of this version. I blanch the basil briefly to set the color, and I add a pinch of powdered ascorbic acid (vitamin C), which keeps the pesto from oxidizing.
Chef's Note: Don't try to make this pesto in a food processor--the processor just throws it around the bowl. A blender does a much better job. Be sure to thin the pesto with some of the hot pasta water before tossing it with pasta.
Ingredients:
Makes about 3/4 cup, enough for 1 pound of pasta.
2 cups firmly packed fresh basil leaves
1/3 cup olive oil
3 Tbs. pine nuts, toasted
1/2 tsp. minced garlic
Sea salt, preferably gray salt, and freshly ground black pepper
Pinch of powdered ascorbic acid (vitamin C)
1/4 cup freshly grated Parmesan cheese
Directions:
- Prepare a bowl of ice water.
- Bring a saucepan of water to a boil.
- Put the basil in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly.
- Blanch for 15 seconds, then plunge the basil into the ice water to cool quickly.
- Drain immediately, squeeze the basil dry, and chop it roughly.
- In a blender, puree the basil with the oil, pine nuts, garlic, salt, and ascorbic acid. When well blended, add the cheese and whir briefly just to mix.
- Transfer to a bowl and adjust the seasoning.
Copyright NapaStyle, Inc. 2003 by M. Chiarello, D. Shalleck
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