Written by Laura Klein
Makes about 1 1/2 cups of pesto
4 cups packed fresh organic basil leaves or a combination of fresh summer herbs
1/2 tablespoon minced garlic
1 cup of olive oil
2 tablespoons of pine nuts toasted
1/2 cup of fresh Parmesan cheese
Bring a large pot of water to a boil. In the meantime prep an ice water bath (a bowl filled with ice and water). Using a strainer, place basil leaves in a strainer and submerge in boiling water. Stir basil leaves and hold leaves in water for about 15 seconds. Remove leaves from boiling water and immediately plunge into ice water bath and stir to instantly cool basil leaves.
Drain leaves and squeeze as dry as possible with your hands. Roughly chop basil. Place basil leaves, minced garlic, toasted pine nuts and olive oil in blender. Blend for 30 seconds. Add the cheese and pulse until combined. Use immediately or store in an air tight container in the refrigerator. It will keep for several days.