Kittencal's Perfect Pesto

READY IN: 1min
Recipe by Kittencalrecipezazz

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.

Top Review by JenPo

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.

Ingredients Nutrition


  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.

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