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.