Bring 4 cups of water to a boil in a large saucepan.
Meanwhile, fill a medium bowl about halfway with cold water. Add several ice cubes to the cold water. Lay out a paper towel by the ice water bowl.
Add the basil leaves to the boiling water and stir them gently for about 15 seconds. Immediately remove the leaves with a slotted spoon and submerge them in the ice bath, which will stop the cooking.
Remove the leaves from the ice bath and transfer them to the paper towel. Use a second paper towel to gently press the water from the leaves, removing as much water as you can without damaging the basil.
Place the basil, garlic, pine nuts and Parmesan into the bowl of a food processor. Pulse several times until the ingredients are chopped and thoroughly combined, scraping down the sides as necessary.
With the food processor running, add the oil in a slow, steady stream through the spout in the top. Watch the mixture carefully and add only enough oil to make a smooth, blended pesto.
Scoop the pesto into a medium bowl and stir in the panko breadcrumbs.
Preheat the oven to 375° F. Line a baking sheet with parchment paper. Line a cooling rack with a paper towel.
Scoop out the pesto mixture in tablespoon-sized amounts and drop them on the parchment 2 inches apart. Use your fingers or the back of a spoon to flatten the scoops slightly.
Bake for 10-12 minutes until the edges have begun to brown and they seem set. Carefully transfer the crisps with a spatula from the baking sheet to the paper towel lined cooling rack. (The paper towel will absorb oil from the bottoms.)
Serve while still warm or at room temperature.
Makes about 30 crisps.
Notes
This recipe includes steps to blanch the basil before using it in the pesto. I like to take this step because it helps preserve the beautiful, bright green of the basil, which normally begins to darken as soon as the leaves are cut.