Sauces & Dressings
Pesto Sauce
Blanching the basil leaves in boiling water for 10 seconds and then plunging them into ice water before blending is what locks in their vibrant green color, keeping the pesto bright instead of turning a dull, oxidized olive-brown within an hour.
Ingredients
- 2 cups fresh basil leaves
- 1/3 cup pine nuts, toasted
- 2 garlic cloves
- 1/3 cup nutritional yeast
- 1/2 cup extra virgin olive oil
- salt to taste
Method
- 1
Bring a small pot of water to a boil. Blanch the basil leaves for 10 seconds, then immediately plunge them into a bowl of ice water to stop the cooking.
- 2
Drain the basil and squeeze out as much excess water as possible — this quick blanch-and-shock is what locks in the basil's vibrant green color; skipping it leaves the pesto to oxidize and turn a dull, unappetizing olive-brown within an hour of blending.
- 3
Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, watching closely so they don't burn.
- 4
Combine the blanched basil, toasted pine nuts, garlic, and nutritional yeast in a food processor and pulse until finely chopped.
- 5
With the processor running, drizzle in the olive oil until smooth. Season with salt to taste.