Basil Pesto and How to Keep it Beautifully Green

Ingredients

3 cups (60g) slightly packed basil leaves
1/2 cup (15g) slightly packed parsley leaves (or more basil)
3 tbsp pine nuts (un-toasted or toasted)
1/3 cup finely shredded parmesan cheese
1 - 2 cloves garlic , peeled
1/2 cup extra virgin olive oil
1 tsp lemon juice
salt and freshly ground black pepper , to taste
Instructions

If you want to keep the pesto green you'll need to blanch the basil, this step is optional it's only if you want it to stay nicely green. To do so, bring a large pot of water to a boil over moderately high heat and fill a medium bowl with ice and cold water. Carefully transfer 1/2 of the basil to boiling water using a large wire sieve, submerge and allow to boil for just 5 seconds then immediately remove from boiling water and transfer to ice water (reserve water in pot to boil pasta if you're making the pesto for pasta). Allow to rest for about 10 seconds then transfer to paper towels to drain excess water (lightly dab water away don't squeeze dry). Repeat with remaining basil (you can blanch the parsley too but it stays pretty green even without blanching).
To a food processor add basil, parsley, pine nuts, parmesan cheese and garlic and process mixture until finely minced, while occasionally scraping down sides of processor. Add in lemon juice, season with salt and pepper to taste, then with processor running, slowly drizzle in 6 Tbsp olive oil and process until well pureed, occasionally scraping down the sides of processor. Add remaining 2 Tbsp oil if desired to thin. Store in refrigerator in an airtight container.