BY LIFE’S LITTLE SWEETS
It has blanched basil leaves, Parmesan cheese, almonds, extra virgin olive oil, fresh garlic, Kosher salt, and pepper.
To Blanche The Basil: Bring a medium-large pot to boil with salted water (about 1 teaspoon kosher salt). When it's boiling, add the basil and cook 1 minute.
To Make the Basil Pesto: In a food processor, add all the ingredients and pulse several times until the desired texture is reached.
You might need to scrape down the sides to ensure all the ingredients are evenly blended. Add more of certain ingredients to adjust to your taste.
Blanching vs. Not Blanching the Basil: I always Blanche the basil (make sure to remove all stems or else it will be too strong!) because it makes the basil more subtle and less "herb-y".