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To Blanche The Basil: Bring a medium-large pot to boil with salted water (about 1 teaspoon kosher salt). When it's boiling, add the basil and cook 1 minute or less (it just needs to be wilted). Remove and put on a plate covered in paper towels. Press the blanched basil to remove all excess water. *See notes on blanching.
To Make the Basil Pesto: In a food processor, add all the ingredients and pulse several times until the desired texture is reached. You can also just leave it on for 30 seconds, and check it. You might need to scrape down the sides to ensure all the ingredients are evenly blended. Add more of certain ingredients to adjust to your taste. Serve right away or store in a lidded mason jar in the refrigerator (use within 1-2 days). Enjoy with pasta, bread or whatever you would like it with!