CLASSIC GENOVESE
PESTO
WITH BASIL AND PINE NUTS
NOTE: For a more intense flavor, omit the spinach and
use additional basil in its place.
MAKES ABOUT 1½ CUPS, SERVING 4
2 ounces (about 3 loosely packed cups) fresh basil leaves
1 ounce (about 1½ loosely packed cups) baby spinach
leaves
1 medium clove garlic
3 ounces (about ¾ cup) toasted pine nuts
2 ounces Parmigiano-Reggiano, grated (about 1 cup)
1 teaspoon grated lemon zest (from 1 lemon)
½ cup olive oil
Kosher salt and freshly ground black pepper
Bring a large pot of water to a boil. Prepare an ice bath.
Add the basil, spinach, and garlic to the boiling water and
blanch for 30 seconds. Drain, immediately transfer to the
ice bath, and let cool completely.
- Drain the basil, spinach, and garlic and transfer to a clean
dish towel or triple layer of heavy-duty paper towels.
Wrap tightly and squeeze out all the excess liquid. - Transfer to the bowl of a food processor, add the nuts,
cheese, lemon zest, and olive oil, and process until a