Blanching the basil is the key to keeping your pesto from browning! Use this delicious pesto on pasta, chicken, steak, fish, tomatoes, and more – so versatile. I like to make large batches and store in glass jars. I served with beautiful baby tomatoes from the Farmer’s Market!
- 2 cups organic basil leaves, loosely packed
- ½ cup organic flat-leaf parsley, loosely packed
- ½ cup freshly grated Parmesan cheese
- ¼ cup toasted organic pine nuts
- ¾ cup organic extra virgin INFUSIO olive oil
- 1 garlic clove, minced
- ½ teaspoon sea salt
- Freshly ground black pepper
Set aside a water bath - small bowl filled with water and a large handful of ice.
Bring small pot of water to boil and add the basil leaves for 30 seconds to soften.
Remove immediately and plunge leaves into the ice water.
After 30 to 60 seconds, remove the leaves from the ice bath, squeeze out excess water, and place into blender or food processor.
Add the remaining ingredients and puree until smooth.
Store in glass jars in the refrigerator for up to 2 weeks. If you plan on freezing the pesto, don’t add the cheese until you thaw and are ready to use. Makes about 2 cups.
Garden tomatoes with Burrata, Pesto, and a drizzle of INFUSIO Basil Olive Oil and Vanilla Fig Balsamic. Wow!
Delicious Bread Dip! INFUSIO Tuscan Olive Oil & Traditional Balsamic with Tuscan Sea Salt Rub
Beautiful baby lettuces with INFUSIO Blood Orange Olive Oil and Peach White Balsamic
Greek Yogurt Cherry Parfait with INFUSIO Black Cherry Balsamic
