Classic Basil Pesto

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Yield

4+ cups

1/2 cup pine nuts

2 cups basil

5 garlic cloves

1/3 cup lemon juice

1/3 cup olive oil

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/2 cup Parmesan, shredded

Toast the pine nuts in an oven at 325 degrees convection for about 6 minutes.
Bring a large pot of water to a boil and add about 5 tablespoons kosher salt per gallon of water.
Prepare an ice bath by mixing a gallon of ice with a gallon of water.
Blanch the basil in the boiling water for about 30 seconds, then immediately transfer into an ice bath.
Mix the basil around in the ice bath to ensure it cools quickly.
Strain and squeeze the basil, draining all excess water.
Combine the pine nuts and garlic in a blender or food processor and pulse until roughly chopped.
Add the basil, lemon juice, olive oil, salt, and pepper, then blend until fairly smooth.
Finally, add the cheese and pulse to incorporate.

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