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. Daniel is mostly known for the eponymously named, two-Michelin-starred restaurant he owns on New York City's Upper East Side. 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