Pesto

• 1 large bunch basil
• 4 cups ice cubes
• 3 cloves garlic
• 1 cup Italian extra virgin olive oil
• 3 ounces Parmigiano-Reggiano, grated
• Salt and freshly ground black pepper

1. Pluck leaves from basil.
2. Discard stems.
3. Place ice cubes in large bowl, add 2 quarts cold water, and place large strainer in bowl so strainer fills with ice water.
4. Bring 3 quarts water to boil in saucepan.
5. Drop in garlic, cook 30 seconds.
6. Remove with slotted spoon.
7. Add basil leaves, cook 15 seconds, then remove with skimmer, and place in ice water.
8. Cool about a minute.
9. Drain well.
10. Squeeze out excess water.
11. Place basil and garlic in food processor, and process until chopped.
12. Transfer to blender and process at high speed, adding olive oil in thin stream while machine is running.
13. Add cheese, and process until blended.
14. Season to taste with salt and pepper, and process briefly.

basil, garlic, italian extra virgin olive oil, salt

Taken from cooking.nytimes.com/recipes/8453 (may not work)