Basil Pesto

Makes about 1 1/4 cups

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
Sea Star™ sea salt and freshly cracked pepper, to taste

Have a bowl of ice water ready. In a saucepan of boiling salted water blanch basil, a handful at a

time, 2 seconds, transferring with a slotted spoon to the bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.

In a food processor puree basil with remaining ingredients until smooth and season with Sea Star™ sea salt and Lavender Starfreshly cracked pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.