Emerald Basil Pesto Recipe
From:
Field Guide to Herbs & Spices
, by
Aliza Green
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Difficulty: Easy |
INSTRUCTIONS
- In the bowl of a food processor or blender, combine 1 cup pine nuts, 1 tablespoon chopped garlic, and 3/4 cup extra virgin olive oil, and process to a smooth paste.
- Add the washed and dried leaves of 1 large bunch basil (about 1 cup) in small handfuls alternating with 1/2 cup crushed ice until all the basil and ice have been incorporated.
- Transfer to a bowl and stir in 1 cup freshly grated hard cheese (such as pecorino Romano).
- Cover with a layer of oil, then press plastic wrap directly onto the surface. Refrigerate up to 3 days, scraping away and discarding any darkened (oxidized) pesto from the top before use.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Only reason I can think of for the ice is to keep the basil bright green. Heat from a blender can darken it. Ever notice when you mix hot pasta with pesto it goes dark? Tha's why I serve all my pesto pasta dishes at room temperature.
why do you put ice in it?
Oh, and toast the pine nuts for a great extra layer of flavor. Lagniappe.
No offense, but it's a pretty straightforward pesto. Try 2/3 spinach 1/3 basil for a lighter, fresher pesto.