Uncontrolled Pesto.
Blanched basil and toasted pine nuts get a hard edge from two Casa M spices—no apologies
Blanched basil and toasted pine nuts get a hard edge from two Casa M spices—no apologies
Ingredients
Ingredients
- FOR THE PESTO:
- 1/4 pound basil leaves, washed thoroughly
- 4 ounces pine nuts
- 6 cloves garlic
- 1 Tablespoon Casa M Spice Co® Uncontrolled Chain Reaction®
- 1/2 Tablespoon Casa M Spice Co® Uncontrolled Cattle Drive®
- 2/3 cup olive oil
- 1/4 pound Parmesan cheese, grated
Method
-
01
Prepare ice water bath
2 minYou need this ice bath ready to go—blanching basil fast stops the oxidation that turns it brown and bitter, so have your setup dialed in before the water hits the pot.
-
02
Blanch basil 15 seconds, shock in ice water
3 minDevelops deep green color; drain thoroughly after shocking.
-
03
Toast pine nuts until golden
5 minSmall nuts scorch fast; remove from pan immediately when done.
-
04
Process basil, nuts, garlic, seasonings until fine
3 minPulse until you've got a fine, sandy texture with no large chunks of garlic or nut visible; if it looks wet or gummy, you've gone too far and broken down the cell structure.
-
05
Add oil and process to thick paste
2 minStream the oil in slow while pulsing, watching the mixture tighten into a thick paste that just barely moves when you shake the bowl—you want it to hold shape, not flow like a sauce.
-
06
Add Parmesan and pulse just until combined
1 minTaste and adjust seasonings.
From Mike's Notebook
Blanch the basil for exactly 15 seconds—any longer and you lose the bright color you just set.
Toast pine nuts in a dry pan and kill the heat the moment they turn golden or they turn bitter.
Pulse the Parmesan in at the end so it stays grated, not ground into paste.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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