Recipes Pesto Sauce Be the first to rate & review! Delicious, Quick Side Dishes By Daniel Boulud Daniel Boulud Instagram The French chef and restaurateur Daniel Boulud has restaurants in New York City, Boston, Washington, D.C., Palm Beach, Miami, Toronto, Montréal, London, Singapore, and Dubai in addition to New York City, Boston, Washington, D.C., Palm Beach, Miami and Toronto. Daniel is mostly known for the eponymously named restaurant he owns in New York City, which received two Michelin stars for its cuisine.One of America's top culinary authorities, Chef Daniel Boulud hails from Lyon, France. He has continually evolved cuisine since arriving in New York City in 1982. He has also expanded his reach to properties across the U.S., as well as Toronto, Montreal, Dubai, Singapore, and The Bahamas.Although he has received many accolades for his culinary empire, his inspiration remains grounded in the rhythm of the seasons. Boulud's signature remains the soulful, French dishes rooted in contemporary flair he brings to his restaurants around the world. Food & Wine's Editorial Guidelines Updated on December 4, 2015 Print Rate It Share Share Tweet Pin Email Ingredients 2 bunches basil, leaves only, washed 1/2 clove garlic, peeled and germ removed 1 teaspoon pine nuts, very lightly toasted 1 teaspoon finely grated Parmesan cheese 3/4 cup extra-virgin olive oil Directions Bring a pot of water to boil. Plunge the basil into the boiling water and blanch for 2 minutes. Drain the leaves and refresh under cold water. Let cool. Drain, then squeeze the leaves free of excess moisture. Put all of the ingredients into a food processor and puree until smooth. Transfer to a bowl, cover, pressing a piece of plastic wrap against the surface, and set aside until needed. Rate it Print