Kittencal's Perfect Pesto

"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."
 
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photo by ScrappieDoo photo by ScrappieDoo
photo by ScrappieDoo
photo by Seattle C. photo by Seattle C.
photo by januarybride photo by januarybride
photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA photo by Sandi From CA
Ready In:
1min
Ingredients:
7
Yields:
1 cup
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ingredients

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directions

  • Combine the basil, olive oil, pine nuts and garlic cloves in a blender (or food processor).
  • Blend until a paste form, stopping often to push down the basil.
  • Add in the Parmesan cheese and Kosher salt; blend until smooth.
  • Transfer to a bowl.
  • NOTE to clean fresh basil leaves; swirl in a bowl of water then spin them very dry in a salad spinner.
  • 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.

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Reviews

  1. I used this all summer long for pasta and chicken and crostini (with a little Parmesan shaved on top). I froze some of it because I knew I couldn't keep the plant alive very long, and we made pasta with it the other night. It was still great. This is the best pesto recipe ever.
     
  2. Great recipe. I followed it exactly. We are big garlic lovers, but found this a just a little too garlicky. Next time I will use less garlic. But it was very fresh and vibrant!
     
  3. 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.
     
  4. I’ve NEVER been disappointed with Kittencal’s recipes. Her recipes are always my first choice. This pesto is spot on good. The proportions of everything creates a perfect well rounded flavor. I wouldn’t change anything.
     
  5. This was unbearably salty. You only need about a quarter of a teaspoon of salt, not a full. I had to add more basil and pine nuts at the last minute to try and balance it out. I also had to squeeze half a lemon's worth of juice to bring it down. I used this for pasta and could only use 2-3 spoonfuls in a full pot of pasta.
     
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Tweaks

  1. Less salt.
     
  2. 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.
     
  3. A fantastic recipe that I usually make with walnuts instead of pine nuts. I make this all summer long, in the vain hope of freezing some of it for winter... it never works, as I can't get it to the refrigerator before the whole family swarms into the kitchen and devours it with crackers!
     

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