purple basil pesto (that actually stays purple!)

Directions

1. Toast the pine nuts. Place the pine nuts in a dry skillet over medium heat. Stir frequently until lightly golden and fragrant, about 3–4 minutes. Transfer to a plate to cool.
2. Keep the basil purple. Bring a saucepan of water to a boil and prepare a bowl of ice water. Drop the basil leaves into the boiling water for about 30 seconds, then immediately transfer them to the ice bath. Drain well and squeeze out as much water as possible.
3. Blend the base. Add the toasted pine nuts and garlic to a mini food processor. Pulse until finely chopped into a coarse paste.
4. Add the basil. Add the blanched basil and olive oil. Pulse just until smooth, adding a little more oil if needed. Avoid over-processing—the less heat you create, the brighter the color stays.
5. Finish the pesto. Add the Parmesan, lemon juice, and salt. Pulse a few more times until everything is combined.
6. Taste and adjust the seasoning. Serve immediately or freeze for later.