In the kingdom of herbs, basil rules all.

Thyme, oregano, chives, lavender—basil brings far more flavor to food than any of these lesser edibles. Matched only by parsley in its culinary versatility, basil can transform a pizza slice, brighten a tomato sauce, and punch up a summer cocktail. And, during this time of year, it can serve as the anchor to awesome pesto.

So then why do so many people screw it up?

“Pesto is one of those recipes that people often over-think,” says Missy Robbins, executive chef of A Voce, a modern Italian restaurant in New York City. You can make the best pesto, she argues, by following five simple secrets.

Secret #1: Blanch your greens

To retain that bright-green, just-picked appearance of fresh basil, quickly boil basil in lightly salted water until slightly wilted, about 30 seconds,  and then transfer it immediately to an ice bath to arrest the cooking process.

Secret #2: Upgrade your olive oil

“It is always important to use the best olive oil you can find. For pesto, because you don’t want the olive oil to overpower the rest of the flavors, it is a good idea to go with something a littler lighter in flavor instead of one with a pungent, peppery essence,” Robbins says. We like the varieties from California Olive Ranch Olive Oil.

Secret #3: Temper basil’s flavor

Robbins’ ultimate pesto recipe calls for parsley. Why? “Sometimes basil can be too strong—almost medicinal,” she says. “Parsley mellows it out without overpowering the primary basil flavor.”

Secret #4: Give it a nut kick

Almonds, pine nuts, pistachios—they all act as the fortifying flavor of the pesto, adding complexity and helping to even out the sometimes grassy taste of the basil.

Secret #5: Master the mix

Most people dump all their pesto ingredients into their food processor and whir until slick. Bad move. “If you were to first blend everything together you would lose the color and end up with a muddled final product,” Robbins says. She recommends pulverizing the basil and garlic first, slowly adding the oil, and then mixing that combination with the almonds and cheese in a separate boil. The result is a more rustic-looking pesto that tastes and looks far more vibrant than overly processed pesto.

Now, to enjoy…

Basil and Almond Pesto
Recipe by Missy Robbins, executive chef of A Voce in New York City

What you'll need:
1 bunch Italian flat leaf parsley, stems removed
2 bunches basil, stems removed
1/2 cup olive oil
1/4 cup almonds, skin on, chopped fine
1/4 cup pecorino cheese
1/4 cup Parmigiano-Reggiano
Kosher salt

How to make it:
1. Bring a large pot of water with salt to a boil. Have a large bowl of ice water set aside. Quickly cook the parsley and basil separately in the water until just wilted. Shock both in the ice water.  Drain the herbs and soak up most of the moisture using paper towels.
2. Place the cooked herbs in a blender and pulse until it forms a paste-like texture. Slowly pour in the olive oil and continue to process until well pureed. Remove the puree from the blender and place in medium bowl. Add the rest of the ingredients and mix until well combined. The pesto is now ready to stir into pasta, spread on toast, top a pizza, or anything else you wish to do with it. Makes about ¾ to 1 cup of pesto. 

Via: Discover The 5 Secrets To Perfect Pesto