Basil Pesto

• 3 large cloves garlic
• 2 bunches fresh basil leaves, firmly packed (3 cups

In a small saucepan of boiling salted water, poach the garlic for 1 minute. Add the basil and blanch for 5 seconds. Immediately drain and plunge into a bowl of ice water to stop the cooking and set the bright green color. Drain and then squeeze out all the water that you can. Add to a blender along with the nuts, olive oil, and cheese; blend until smooth. Add salt and pepper to taste. Store in