Pesto Recipe with Blanched Basil

1. Set up a large bowl of ice water.
2. Bring a large saucepan of water to a boil.
3. Place the basil and parsley leaves in a sieve or colander that fits inside the pan. Lower the sieve full of herbs into the boiling water and use a spoon to push the leaves under so the herbs cook evenly.
4. Blanch for 15 seconds, then transfer the sieve to the ice bath to stop the cooking process.
5. Let the herbs cool in the ice bath for 10 seconds. Remove the sieve, let drain, and then squeeze any water that you can from the herbs.
6. Transfer them to a cutting board and coarsely chop.
7. In a blender, purée the herbs with the oil, pine nuts, garlic, salt, pepper, and ascorbic acid until well blended and somewhat smooth.
8. Add the cheese, whir for a second or so to mix.
9. Transfer the pesto to a bowl; taste and adjust the seasoning.

CHEF’ S NOTE: Toast pine nuts in a small dry skillet over low heat, shaking the pan frequently. Heat for just 1 to 2 minutes; as soon as you smell the fragrance of the pine nuts, slide the nuts out of the pan and onto a plate so they don’t burn.