Preparation: Begin by filling a small saucepan with water to the halfway mark and bring it to a rapid boil. Meanwhile, set up an ice water bath nearby and assemble your food processor with its blade attachment or have your blender ready.

Blanching the basil: Place the basil leaves into the boiling water just long enough for them to wilt, about 5 to 10 seconds. Quickly remove them using tongs and plunge them into the ice bath to halt the cooking process.

Drying the basil: Thoroughly dry the basil by wrapping it in paper towels and squeezing out the moisture. Then, transfer the dried basil to your food processor along with the garlic, toasted nuts, and lemon juice.

Blending: Pulse the mixture until it breaks down into small pieces. While maintaining a low speed, gradually add the extra virgin olive oil to the mixture. It’s crucial to avoid over-processing to retain a bit of texture in the pesto.

Adding cheese and seasoning: Move the blended basil mixture to a bowl. Stir in the Parmesan cheese and season with kosher salt and black pepper according to your preference. For a slightly smoother texture, you might consider adding a bit more olive oil.

Final touches: Your pesto is now ready to be served fresh or stored for later use (refer to the storage tips in the “Notes” section).

This basil pesto, with its vibrant and fresh flavors, serves as a perfect complement to pasta dishes, a spread for sandwiches, or as a dip. Enjoy crafting this delightful sauce that brings a touch of Italy to your table.