LIGHT PESTO
(makes 1 cup sauce)

2 cups Genovese basil leaves, packed
4 cloves garlic, divided
3 tablespoons pine nuts
1/4 cup grated Parmesan cheese
1/3 cup cool water
1/3 cup mild olive oil
1 teaspoon kosher salt and freshly ground pepper, to taste

• Submerge the basil leaves in boiling water for 30 seconds.  Remove to an ice bath.  Drain and squeeze water from the leaves.  Place basil in the work bowl of a food processor or blender.

• Peel the garlic cloves.  Halve three cloves lengthwise and submerge them in boiling water for 2 minutes.  Drain and run cool water over them.

• Add all four garlic cloves, quartered, the pine nuts and cheese to the work bowl.  Finely chop the mixture with a pulsing action.  Scrape down the sides of the bowl.

• Pour in the water and oil with the machine running.  Scrape down the sides of the bowl, season to taste, pulse briefly.  Taste again, and adjust seasonings as needed.

• Store the sauce in a tightly covered glass jar.  Refrigerate between uses.  Sauce can be frozen in containers or frozen in an ice cube trays.