Tom Colicchio’s Pesto

5.0(64)

If you make pesto my way -- blanching the basil quickly and shocking it in ice water -- you'll find that it stays bright green and that it tastes every bit as fresh as when it's made with raw basil. It even keeps the same, big, fresh aroma. Promise. I also blanch the garlic to soften its bite. And I don't add nuts.

by Tom Colicchio·published 2001-08-15

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ItalianQuick, Condiments, Side Dish

Servings

1 cup

Total time

30 min

Calories / serving

1140 kcal

Ingredients (6)

serves

1 large bunch basilbasil
4 cups ice cubesice
3 cloves garlicgarlic
1 cup Italian extra virgin olive oilolive-oil
3 ounces Parmigiano-Reggiano, gratedparmesan
Salt and freshly ground black peppersalt-and-pepper

Instructions (4 steps)

01Pluck leaves from basil. Discard stems.
02Place ice cubes in large bowl, add 2 quarts cold water, and place large strainer in bowl so strainer fills with ice water.
03Bring 3 quarts water to boil in saucepan. Drop in garlic, cook 30 seconds. Remove with slotted spoon. Add basil leaves, cook 15 seconds, then remove with skimmer, and place in ice water. Cool about a minute. Drain well. Squeeze out excess water.
04Place basil and garlic in food processor, and process until chopped. Transfer to blender and process at high speed, adding olive oil in thin stream while machine is running. Add cheese, and process until blended. Season to taste with salt and pepper, and process briefly.

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Rich recipe — supports nutrition-aware planning.