Cook's Country Perfect Pesto

🥘 Ingredients

• pine nuts ½ cup
• olive oil 1 Tbsp
• basil stems 4 oz
• salt 1 ½ tsp
• Parmesan 1 ¼ oz
• garlic 2 cloves
• salt ¾ tsp
• olive oil 1 Tbsp

1. 1

   Combine pine nuts and 1 tablespoon olive oil in 8-inch skillet . Cook over medium heat, stirring often, until pine nuts are light golden, 3 to 6 minutes . Spread pine nuts out on plate and let cool for 15 minutes .
2. 2

   Meanwhile, bring 2 quarts water to boil in medium saucepan . Remove and discard basil stems from leaves (you should have 4 cups leaves [3 ounces by weight]). Add basil leaves and 1.5 teaspoons salt to boiling water and cook until basil is wilted and bright green, 5 to 10 seconds. Using spider skimmer or slotted spoon, transfer basil directly to salad spinner and spin to remove excess water. Spread basil on clean dish towel to dry. (If you don't have a salad spinner , drain basil on clean dish towel and thoroughly pat dry with paper towels.)
3. 3

   Process Parmesan in food processor until finely ground, about 30 seconds ; transfer to medium bowl . Process garlic , pine nuts, basil, salt , and remaining oil in now-empty processor until smooth, about 1 minute , scraping down sides of bowl as needed. Transfer pesto to bowl with Parmesan and stir to combine. Serve
4. 4

   TO MAKE AHEAD: Place pesto in sealable 1-pint container and cover with additional 1 tablespoon extra-virgin olive oil . Refrigerate for up to 2 days or freeze for up to 1 month.