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Directions

PESTO  (Note: Basil oxidizes easily, but with a few precautions you can reduce its natural darkening. Blend for just few seconds basil and add immediately the rest of the ingredients, and enough oil to cover it.

{If you’re looking for a very bright green pesto, the trick is to blanch the basil leaves for a few seconds in salted  boiling water (8-10 seconds) and place them immediately in an ice bath to stop the cooking (20-30 seconds). This will  preserve the color. Pat it dry on paper towels and use it in the recipe. Besides the beautiful color the other benefit is that you can use less oil without worrying that the sauce will darken.  You can use the boiling water of the pasta to blanch the basil leaves.}

Here’s the basic preparation without blanching

In a food processor, place the basil, nuts, and garlic.Blend until finely minced. Add the cheese and oil, and process until blended.Transfer to small bowl, cover, and chill.

Store the pesto in glass jars in the fridge for 30 days or longer in freezer. Add it to pasta, quinoa, rice, etc. Just a little teaspoon added to soups makes the magic. Tastes wonderful also mixed with tomato sauce on the top of pizza.