Tom Colicchio’s Pesto

By Tom Colicchio

Updated March 5, 2024

Total Time
30 minutes
Rating
5(56)
Comments
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If you make pesto my way -- blanching the basil quickly and shocking it in ice water -- you'll find that it stays bright green and that it tastes every bit as fresh as when it's made with raw basil. It even keeps the same, big, fresh aroma. Promise. I also blanch the garlic to soften its bite. And I don't add nuts.

Featured in: THE CHEF; Tom Colicchio

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Ingredients

Yield:1 cup
  • 1large bunch basil
  • 4cups ice cubes
  • 3cloves garlic
  • 1cup Italian extra virgin olive oil
  • 3ounces Parmigiano-Reggiano, grated
  • Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

1140 calories; 119 grams fat; 21 grams saturated fat; 0 grams trans fat; 82 grams monounsaturated fat; 12 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 17 grams protein; 1538 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pluck leaves from basil. Discard stems.

  2. Step 2

    Place ice cubes in large bowl, add 2 quarts cold water, and place large strainer in bowl so strainer fills with ice water.

  3. Step 3

    Bring 3 quarts water to boil in saucepan. Drop in garlic, cook 30 seconds. Remove with slotted spoon. Add basil leaves, cook 15 seconds, then remove with skimmer, and place in ice water. Cool about a minute. Drain well. Squeeze out excess water.

  4. Step 4

    Place basil and garlic in food processor, and process until chopped. Transfer to blender and process at high speed, adding olive oil in thin stream while machine is running. Add cheese, and process until blended. Season to taste with salt and pepper, and process briefly.

Ratings

5 out of 5
56 user ratings
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Comments

Scott Citron

I've been blanching my basil for the past year. The difference is remarkable. The pesto no longer turns brown when processed, and remains bright green and fresh tasting. I also add a bit of lemon zest to my pesto, which goes a long way towards brightening the overall taste and adding to its appeal.

Barbara Wheeler

Glad that this recipe finally showed up on this site. I've been using it ever since it appeared in the paper. Blanching the basil means that you get bright green pesto, even after it's been frozen, and par-boiling the garlic tames it nicely.

If you freezing the pesto, do so without the cheese. Add that after defrosting and just before using.

sujatha92

Would love to try this. Any guidance on how much basil to use (by weight)?

Joanne Smith

What is a large bunch of basil? I did 4 cups of leaves (packed high) and it reduced down to less than a cup after blanching. So had to reduce garlic, cheese and Olive oil. Didn't make very much.

Pesto

I loved this recipe but did add some toasted pine nuts and a dash of fresh lemon juice.

JAN

This didn't work in terms of consistency. Even after squeezing out the water the basil seemed way too wet. Also, one cup of olive oil was too much. Two thirds would have been better. It is a lovely shade of green though.

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