Ingredients:

  • 4 cups (120g) Fresh purple basil leaves, packed
  • 1 tsp (6g) Sea salt (for blanching water)
  • 1/2 cup (65g) Pine nuts or walnut halves
  • 2 medium cloves Garlic, peeled
  • 1/2 cup (50g) Parmigiano Reggiano, freshly grated
  • 1/2 tsp (3g) Kosher salt
  • 1 tbsp (15ml) Fresh lemon juice
  • 1/2 cup (120ml) Extra virgin olive oil

Instructions:

  1. Prepare the ice bath. Fill a large bowl with cold water and two handfuls of ice.
  2. Boil the water. Bring a medium pot of water to a rolling boil and add 1 tsp of sea salt.
  3. Flash blanch the basil. Drop 4 cups (120g) of purple basil into the boiling water for exactly 15 seconds until they just begin to wilt.
  4. Shock the leaves. Immediately move the leaves to the ice bath using a slotted spoon. Smell the fresh, herbal release as the heat hits the leaves.
  5. Dry thoroughly. Squeeze the water out of the leaves and pat them bone dry with a clean kitchen towel.
  6. Toast the nuts. Place 1/2 cup (65g) pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
  7. Process the aromatics. Combine the dried basil, toasted nuts, 2 garlic cloves, and 1/2 tsp kosher salt in the food processor.
  8. Pulse for texture. Pulse about 10-12 times until a coarse paste forms.
  9. Add cheese and acid. Add 1/2 cup (50g) Parmigiano Reggiano and 1 tbsp (15ml) lemon juice.
  10. Emulsify the oil. While the processor is running, slowly drizzle in 1/2 cup (120ml) olive oil until the sauce is velvety and glossy.