basil-pesto-13234.json

{
    "directions": [
        "Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.",
        "In a food processor pur\u00e9e basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap."
    ],
    "ingredients": [
        "4 cups packed fresh basil leaves, washed well",
        "1/2 cup pine nuts, toasted until golden, cooled, and chopped fine",
        "1/2 cup freshly grated Parmesan (about 1 1/2 ounces)",
        "2 large garlic cloves, minced",
        "1/4 cup plus 3 tablespoons extra-virgin olive oil"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Food Processor",
        "Garlic",
        "Vegetarian",
        "Quick & Easy",
        "Parmesan",
        "Basil",
        "Pine Nut",
        "Chill",
        "Gourmet"
    ],
    "title": "Basil Pesto",
    "url": "http://www.epicurious.com/recipes/food/views/basil-pesto-13234"
}