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Export 6 ingredients for grocery delivery
Step 1
Bring a deep pot of water to a boil. Get a deep bowl of ice water ready.
Step 2
While the water is coming to a boil, pull the tender leaves of basil from their stems and set aside.
Step 3
Once the water comes to a boil blanch the leaves for no more than 15 seconds in the water by submerging them with the wire strainer.
Step 4
Remove them with the wire spider/strainer and shock them in the ice water to stop them from cooking.
Step 5
Press the water out of the leaves by placing them in a potato ricer and squeeze. You may have to do this in several batches. If you don't have a ricer put in-between paper towels and press to remove the water.
Step 6
Combine the basil, garlic, nuts, and lemon in a food processor or blender until finely chopped.
Step 7
Add the Parmesan cheese and begin to stream in 1/2 cup of the olive oil and process until fully incorporated and smooth.
Step 8
Season with salt and pepper. Taste and add more salt, garlic, nuts, cheese, or oil as needed.
Step 9
Place in jar and pour a bit of the saved olive oil on top and refrigerate. When ready to use stir in the oil and get creative with the delicious pesto.
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