Pesto Sauce

• 2 bunches basil, leaves only, washed
• 1/2 clove garlic, peeled and germ removed
• 1 teaspoon pine nuts, very lightly toasted
• 1 teaspoon finely grated Parmesan cheese
• 3/4 cup extra-virgin olive oil

1. Bring a pot of water to boil.
2. Plunge the basil into the boiling water and blanch for 2 minutes.
3. Drain the leaves and refresh under cold water.
4. Let cool.
5. Drain, then squeeze the leaves free of excess moisture.
6. Put all of the ingredients into a food processor and puree until smooth.
7. Transfer to a bowl, cover, pressing a piece of plastic wrap against the surface, and set aside until needed.

bunches basil, clove garlic, pine nuts, parmesan cheese, extravirgin olive oil

Taken from www.foodandwine.com/recipes/aspen-2002-pesto-sauce (may not work)