Cook's Country Perfect Pesto

🥘 Ingredients

• Parmesan
  1.25 oz
• basil stems
  4 oz
• garlic
  2 cloves
• olive oil
  2 Tbsp
• pine nuts
  1/2 c
• salt
  3/4 tbsp

🍳 Cookware

• 8-inch skillet
• medium saucepan
• dish towel
• salad spinner
• medium bowl

1. 1

   Combine pine nuts and 1 tablespoon olive oil in 8-inch skillet . Cook over medium heat, stirring often, until pine nuts are light golden, 3 to ⏱️ 6 minutes . Spread pine nuts out on plate and let cool for ⏱️ 15 minutes .

   pine nuts: 1/2 c, olive oil: 1 Tbsp
2. 2

   Meanwhile, bring 2 quarts water to boil in medium saucepan . Remove and discard basil stems from leaves (you should have 4 cups leaves [3 ounces by weight]). Add basil leaves and 1.5 teaspoons salt to boiling water and cook until basil is wilted and bright green, 5 to ⏱️ 10 seconds . Using spider skimmer or slotted spoon, transfer basil directly to salad spinner and spin to remove excess water. Spread basil on clean dish towel to dry. (If you don't have a salad spinner , drain basil on clean dish towel and thoroughly pat dry with paper towels.)

   basil stems: 4 oz, salt: 1/2 tbsp
3. 3

   Process Parmesan in food processor until finely ground, about ⏱️ 30 seconds ; transfer to medium bowl . Process garlic , pine nuts, basil, salt , and remaining oil in now-empty processor until smooth, about ⏱️ 1 minute , scraping down sides of bowl as needed. Transfer pesto to bowl with Parmesan and stir to combine. Serve

   Parmesan: 1.25 oz, garlic: 2 cloves, salt: 3/4 tsp
4. 4

   TO MAKE AHEAD: Place pesto in sealable 1-pint container and cover with additional 1 tablespoon extra-virgin olive oil . Refrigerate for up to 2 days or freeze for up to 1 month.

   olive oil: 1 Tbsp