HANDS-ON: 15 MIN. // TOTAL: 15 MIN. // MAKES 3/4 CUP
If you love basil, but want to tone down its grassy flavor just a little, try blanching it (see below). Simply submerging it in boiling water for 5 seconds smooths out the raw herb’s intense flavor, making it a little more kid-friendly. Try substituting sunflower seeds if the price of pine nuts is more than you care to spend.
6 cups fresh basil leaves
2 tablespoons pine nuts, toasted
5 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
2 garlic cloves
2 ounces finely grated Parmigiano-Reggiano cheese (about 1/2 cup)
1 Place the basil, pine nuts, oil, salt, and garlic in a food processor; process until smooth.
2 Add the cheese; process until blended.
3 Store in a jar or airtight container in the refrigerator for up to 2 weeks.
(SERVING SIZE: 1 TABLESPOON): CALORIES 86; FAT 8G (SAT 1G, UNSAT 6G); PROTEIN 3G; CARB 1G; FIBER 0G; SUGARS 0G (ADDED SUGARS 0G); SODIUM 113MG; CALC 9% DV; POTASSIUM 2% DV
DAIRY-FREE AND VEGAN OPTION: Omit the cheese, and add an additional 2 tablespoons toasted pine nuts and 2Â tablespoons nutritional yeast.
Bring a large Dutch oven filled two-thirds full with water to a boil. Fill a large bowl with ice water. Place the basil leaves in a metal strainer. Place the strainer in the pan, using tongs to quickly submerge all the basil leaves; cook for 5 seconds or just until the leaves turn bright green. Carefully remove the strainer with the leaves from the pan; drain. Immediately plunge the strainer with the leaves in the ice water. Let stand for 10 seconds. Remove the basil; drain well. Spread the basil leaves on a clean, dry dish towel; gently blot them dry with another towel.