Ingredients
2 large bunches fresh basil (2 cups packed)
¼ cup pecans
3 medium garlic cloves (unpeeled)
1 cup extra virgin olive oil (an approximate measurement)
¼ cup grated parmesan
a few grinds of black pepper to taste
Preparation
Bring a saucepan of water to boil, and quickly immerse the basil, counting to five seconds, remove and dunk in an ice water bath. This blanching will keep the basil green and prevent your pesto from becoming black. Drain and pat dry. In a small skillet, toast the pecans over medium heat until just fragrant and changing color slightly. Remove to a bowl to cool, and add the garlic cloves to the skillet, toasting them until they begin to brown. Peel and set aside. Combine all the ingredients except the oil in a blender, mortar and pestle or food processor and work until you reach the desired texture. In Genoa, where basil pesto began, the mortar and pestle are traditional. Once it begins to smooth out, begin to gradually add the olive oil, letting it form a thick paste. I usually add a bit of water towards the end, which my grandmother in law taught me to do - saves calories and oil both. Pesto can be frozen, but keeps well refrigerated in a jar as well so long as you pour a bit of olive oil across the top to seal it.
