Posted by Michelle in O.P.P.Style♥
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| Picture from cooking channel |
5 1/2 pounds genovese basil, weighed before picking leaves
1/2 pound walnuts, toasted
6 extra large cloves of elephant garlic, or more depending on flavor
4 cups extra virgin olive oil, plus extra for topping jars
1 1/2 pounds parmesan cheese, rough chopped or store bought corsely grated
2 teaspoons sea salt or more to taste
18 Kerr's Wide Mouth 8oz mason jars or 8oz plastic deli containers
Prepare an ice bath in a clean sink or large bowl. In a large non-reactive pot boil moderately salted water for blanching. In batches blanch basil for 2 seconds, remove immediately and plunge into ice bath. Drain and set aside in refrigerator. Repeat until all basil is blanched, changing blanching water if it turns green. Cut garlic cloves in half, remove tiny germ inside, and blanch in boiling water for ten seconds, remove to ice bath.
Due to the large quantity of ingredients this pesto is best made in a few batches that are equally divided. In a food processor fitted with a metal blade add garlic and walnuts and pulse to roughly chop. Add basil pressed dry of water, and cheese. Pulse to chop while drizzling olive oil. This must be done quickly. If the food processor's motor gets too hot it will begin to turn the basil black.
Mix separate batches together, check for correct seasoning and adjust. Fill jars just below screw mark level and top with 1/4" of extra virgin olive oil. This will help to seal the pesto so it doesn't turn color.
Pesto can be kept in the refrigerator for up to 2 weeks. Or frozen for 3 months.
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