Kittencal's Perfect Pesto

Kittencalskitchen's Note:

I have experimented with many ingredient amounts for pesto, I have finely found the one that has a perfect balance of flavor --- this will keep covered in the refrigerator for up to 5 days, if you are storing it in the refrigerator I suggest to place a 1/2-inch layer of oil on top of the pesto and cover with a lid or you may freeze --- the success of this recipe will depend on the quality of Parmesan cheese that you use, if possible try to use a good quality freshly grated cheese it really will make a difference with the taste of the pesto, and please use only kosher salt --- FOR RED PESTO; reduce the basil to 3 cups, and add 1/2 cup chopped oil-packed sun-dried tomatoes to the blender along with other ingredients.

• Total Time: 1 mins
• Prep Time: 1 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 cup

• 4 cups fresh basil leaves, packed (about 3 large bunches)
• 1/2 cup olive oil
• 1/3 cup pine nuts (or can use toasted walnuts, or use half each)
• 3 medium fresh garlic cloves
• 1/4-1/3 cup freshly grated grated parmesan cheese
• 1 teaspoon kosher salt (can use 1-1/2 teaspoons if desired)
• 1/4 teaspoon fresh ground black pepper (optional, or use pinch cayenne pepper)

Directions:

1. Combine the basil, olive oil, pine nuts and garlic cloves in a blender (or food processor).
2. Blend until a paste form, stopping often to push down the basil.
3. Add in the Parmesan cheese and Kosher salt; blend until smooth.
4. Transfer to a bowl.
5. NOTE to clean fresh basil leaves; swirl in a bowl of water then spin them very dry in a salad spinner.
6. If not using right away store the clean leaves in a sealed plastic bag with a slightly damp paper towel, the leaves should keep well refrigerated for up to 2 days.

Reviews

[lovelysoulthief]

This was so good. We made it with a quarter arugula and used walnuts instead of pine nuts. It was delicious on our thin spaghetti and green beans with steak. Yum.

[MN Farmgirl]

Very good and easy.