Ingredients:
1/4 cup pine nuts
2 cups loosely packed fresh basil leaves (2 ounces)
1/4 cup Italian parsley leaves, stems removed
1/2 cup extra virgin olive oil
3 whole garlic cloves
1/4 cup grated Parmigiano-Reggiano cheese
Salt to taste
Procedure:
For the pesto, toast pine nuts in a sauté pan over medium heat until fragrant and lightly browned. Watch carefully as they burn quickly. Remove from pan and set aside. Heat a saucepan of water to a boil. Prepare an ice bath by filling a bowl with ice cubes and water; set aside. Place basil in boiling water and remove immediately, plunging it into the ice bath.
Squeeze excess water from basil, separate leaves and place in food processor with the parsley. Process basil and parsley while slowly adding olive oil. Pulse for 30 seconds, until the oil and herbs are combined. Add garlic and pulse until combined. Pour into a bowl and fold in cheese and whole pine nuts. Add salt to taste. Set aside.
Chef's Tip:
Store extra pesto in ice cubes trays to ensure freshness and availability.
2 cups loosely packed fresh basil leaves (2 ounces)
1/4 cup Italian parsley leaves, stems removed
1/2 cup extra virgin olive oil
3 whole garlic cloves
1/4 cup grated Parmigiano-Reggiano cheese
Salt to taste
Procedure:
For the pesto, toast pine nuts in a sauté pan over medium heat until fragrant and lightly browned. Watch carefully as they burn quickly. Remove from pan and set aside. Heat a saucepan of water to a boil. Prepare an ice bath by filling a bowl with ice cubes and water; set aside. Place basil in boiling water and remove immediately, plunging it into the ice bath.
Squeeze excess water from basil, separate leaves and place in food processor with the parsley. Process basil and parsley while slowly adding olive oil. Pulse for 30 seconds, until the oil and herbs are combined. Add garlic and pulse until combined. Pour into a bowl and fold in cheese and whole pine nuts. Add salt to taste. Set aside.
Chef's Tip:
Store extra pesto in ice cubes trays to ensure freshness and availability.
Restaurant: Panzano, Denver
Recipe Type: Authentic
Submitted By: Chef Elise Wiggins of PanzanoRecipe Type: Authentic
Recipe Author: Chef Elise Wiggins
Recipe Source: http://www.wholefoodsmarket.com/recipe/seared-beef-salad-fresh-basil-pesto-and-arugula