Step 1

1 In the bowl of a food processor, combine the basil (blanched, if desired; see NOTE), olive oil, pine nuts, garlic and salt

Step 2

2 Process until smooth, 30 seconds to 1 minute, stopping to scrape down the bowl, if necessary

Step 3

3 Transfer the basil puree to a medium bowl and stir in the cheese and softened butter, if using

Step 4

4 Taste, and add additional salt if desired

Step 5

5 Serve or refrigerate until needed

Step 6

6 NOTE: To make pesto that will stay green for up to a week, blanch the basil: Fill a medium bowl with ice water

Step 7

7 Bring a quart of water and 2 teaspoons of fine sea or table salt to a rolling boil over high heat

Step 8

8 Gently stir in the basil, and cook for 45 seconds; it will become deep green and wilted

Step 9

9 Using a slotted spoon, transfer the basil to the ice bath

Step 10

10 Once it’s cold, strain and use your hands to squeeze out any excess water before proceeding with the recipe