A Unique Twist on Traditional Basil Pesto

I make my basil pesto a little different than the norm. What fun is being normal anyway.? My basil always pulls double duty. Before I make my pesto I blanch my basil. I do this for a couple of reasons. One it’s an easy way to brighten the leaves especially if they have sat on your counter for a day or so. It also helps if your basil has lightened due to overwatering.  I use the infused water to make my Basil Simple Syrup for cocktails. My favorites – Basil Mojito or Basil Mule

Easy Basil Pesto Reciphttp://teste   

• 1 Cup Parmesan Cheese
• 1 cup Pecans enter
• 1 Cup Extra Virgin Olive Oil
• Himalayan salt / Pepper to taste

Directions

1. Blanche leaves in 3 cups boiling water
2. save water to make Basil Simple Syrup
3. in a food processor grind parmesan cheese and pecans until they reach a crumbly consistency
4. add in basil leaves and salt and pepper
5. add and a half a cup of EVOO and puree
6. gradually add and remaining EVOO until the desired consistency is reached

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