Pesto Genovese (Classic Basil Pesto)

Pesto Genovese

In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness. See the recipe for Pesto Genovese »Todd Coleman

In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto