Sweet Basil
Basil can still be planted this season, and you’ll harvest enough for many recipes. This Pesto Recipe is from Mary Lou Carlson as adapted by Carol Gerlitz (originally in Fine Cooking magazine, June/July 2001)
Yields about 1½ cups
- 3 cups packed basil leaves (about 6-7 ounces of leaves)
- ¼ cup ice water
- 1 clove garlic, peeled and smashed
- ½ cup + 2 tbsp. pine nuts
- ¼ cup grated Parmesan cheese
- ½ tsp. salt
- 3/8 tsp. black pepper
- ½ cup extra-virgin olive oil
- Bring 2 quarts water seasoned with 1 tablespoon salt to a rolling boil. Prepare an ice bath by combining ice and water in a large bowl. (Be sure you freeze a lot of ice cubes ahead of time for this.)