Classic Basil Pesto

Pesto is one of those things I almost always have tucked away in my refrigerator during the spring and summer months. Of course it's delicious tossed with pasta (100% part of my death row meal!), but I find myself reaching for it just as often as a condiment. I like to spread it onto sandwiches, spoon it over grilled vegetables, dollop it onto roasted chicken, and swirl it into scrambled eggs for an easy breakfast that feels a little more special.

This version includes one extra step that isn't always traditional: blanching the basil before blending. You can absolutely skip it if you're short on time but I find it's very worth the extra effort! The quick blanch helps preserve that vibrant green color and keeps the pesto looking fresh for days instead of quickly turning dark and dull. The result is a bright, herby pesto that's as beautiful as it is delicious.

Makes about 1 cup of pesto.

INGREDIENTS

• 2 (8-ounce) containers basil, leaves picked from stems*

• 1/3 cup pine nuts**

• 2 garlic cloves

• Kosher salt

• 3/4 cup extra-virgin olive oil

• 1/3 cup finely grated Parmigiano Reggiano, finely grated (about 1/3 cup)

METHOD

1. Bring a pot of generously salted water to a boil and prepare a medium bowl of ice water.

2. Add the basil leaves to the boiling water and blanch for 15 seconds, making sure they are fully submerged. Immediately transfer to the ice bath to stop the cooking.

3. Once cooled, drain the basil and wrap it in a clean kitchen towel. Squeeze firmly to remove as much excess water as possible.

4. Add the basil, pine nuts, garlic, a generous pinch of kosher salt, and the olive oil to a blender or food processor. Blend until mostly smooth but still slightly textured.

5. Transfer the pesto to a bowl and fold in the Parmigiano Reggiano. Taste and adjust seasoning with additional salt as needed.

6. Use immediately or store in an airtight container in the refrigerator for up to a week with a thin layer of olive oil on top to help preserve its vibrant green color.

NOTES

• *I sometimes substitute half of the basil with arugula for a slightly peppery pesto. Blanch the arugula just as you would the basil to help preserve its bright green color.

• **I like keeping a container of pine nuts in the freezer, which helps them stay fresh for months. You can use them straight from the freezer when making pesto. If you don't have pine nuts on hand, walnuts or almonds are excellent substitutes.