Perfect Homemade Pesto with Blanched Basil
Practical guide for a vibrant, balanced homemade pesto. Blanched basil, toasted pine nuts, and a cheese blend for intense flavor.
Time: 30 min · Servings: 4 · Calories: 536 kcal
Ingredients
- 100 g basil leaf
- 5 clove of garlic clove
- 50 g pine nut
- 50 g pecorino romano
- 50 g grana padano
- 50 g parmigiano reggiano
- 200 ml mild olive oil
- 200 ml arbequina olive oil
Method
- Separate the stemless basil leaves; set a small handful aside fresh and blanch the rest in boiling water for a maximum of 10 seconds to set the chlorophyll. Immediately cool in ice water and thoroughly dry the leaves with paper towels, pressing lightly.
- Cut the garlic clove in half and remove the germ to avoid aggressive flavors. Lightly toast the pine nuts in the oven at 160-170 °C until fragrant. Grate the cheeses.
- Place the reserved fresh basil, blanched and dried basil, germ-free garlic, toasted pine nuts, and grated cheeses in a blender.
- Add the mild or arbequina olive oil and blend everything until you get a homogeneous and shiny emulsion. For practicality, use a food processor instead of the traditional mortar.
- Store the pesto in a tightly sealed glass jar in the refrigerator. It will be intense, balanced, and vibrantly colored, perfect for any dish.
Categories: All recipes
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