Directions

In a small frying pan heat pine nuts until slightly toasted. (They will begin to release a bit of their aromatics.)

To prepare blanching station, heat a medium pot of salted water and set a large bowl of ice water nearby. Place the basil and garlic in the boiling water for approximately 30 seconds. Remove and place directly into the ice water, until completely cooled.

Press the basil leaves and garlic cloves between paper towels to dry completely.

Place the basil, garlic, Parmigiano Reggiano and nuts in a food processor with the salt, pepper, lemon zest, and Capatriti® Extra Virgin Olive Oil, and pulse until a smooth paste is formed.

Pesto is good for so many things. For a simple appetizer, try it with a light cracker and some aged gouda. And remember, share.