Ingredients

**this recipe makes 1 cup of pesto**

• 2 cups packed fresh basil
• 1-2 cloves garlic, chopped
• 1/3 cup pine nuts, toasted
• juice of half a lemon
• 1/2 cup EVOO
• 1/2 cup finely grated Parmesan cheese
• kosher salt
• black pepper

Instructions

1. Fill a small saucepan halfway with water and bring to a boil. In a separate bowl, prepare ice water and place near your stove. Get your blender or food processor ready.
2. Plase the basil leaves in the boiling water and blanch until wilted, about 5-10 seconds. Using tongs, transfer basil leaves to the bowl of ice water to stop cooking.
3. Dry basil with paper towels and wring any excess water, then transfer to the food processor or blender. Add garlic, pine nuts, and lemon juice.
4. Pulse until ingredients are broken into small chunks. With the blender or food processor on low speed, slowly add EVOO. Don’t let the blender run too long, as you still want some texture.
5. Remove basil mixture to a small bowl. Add parmesan cheese, along with salt and pepper, to taste. Mix to combine. Add more EVOO if the pesto is looking too thick, or you would like a thinner texture.
6. Store in freezer safe jar for longer storage, or keep pesto in the fridge for up to 2 weeks.

Original recipe from themediterraneandish.com