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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 361g Recipe makes 1 cup) |
||
| Calories 1424 | ||
| Calories from Fat 1322 | (92%) | |
| Amount Per Serving | %DV | |
| Total Fat 147.0g | 226% | |
| Saturated Fat 21.5g | 107% | |
| Monounsaturated Fat 89.5g | ||
| Polyunsaturated Fat 27.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 2137mg | 89% | |
| Potassium 1120mg | 32% | |
| Total Carbohydrate 17.2g | 5% | |
| Dietary Fiber 8.5g | 33% | |
| Sugars 2.4g | ||
| Protein 20.6g | 41% | |
Kittencal's Perfect Pesto
By: KITTENCAL
Nov 7, 2005
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 
1 cup
Ingredients
- 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 pinch cayenne pepper (optional)
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.
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- Course > Condiments, etc. > Cooking Mixes > Herb & Spice Mixes
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
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- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Dinner Party
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- Dietary > Vegetarian
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Featured Reviews for This Recipe
From: Brooke the Cook in WI
On Aug 9, 2008
Awesome pesto! I had way too much basil in my garden so figured I better make pesto and this was a great one! I made two batches and froze about 3/4, while keeping the rest in the fridge. So far, I've served it on French bread and my pesto noodle recipe - great both ways! I did include the cayenne and probably added a little more than a pinch
From: RdhdA8
On Jul 21, 2008
I used toasted walnuts and the only parmesan cheese I had on hand...(need I say more?) and this turned out really awesome! I can't wait to make a grilled cheese and tomato with it. I had it with pasta tonight and it was fantastic. Thanks Kittencal!
From: mammafishy
On Aug 29, 2007
I went searching today on the zaar for a pesto that used walnuts instead of pine nuts. Of course my search lead me to Kittencal and I am sure glad it did! This is wonderful....my first time making it. I used Sweet and Red Basil...beautiful! I think I can start my own 'Kittencal Cookbook' now, I have printed off so many your recipes. Thanks for sharing...I always know it will be a great recipe if it is one of yours!
From: QG
On Jul 3, 2008
I mixed some of this with light mayo for an excellent sandwich spread. I bet mixed with sour cream, it would be a good veggie dip. And mixed with butter, great on corn on the cob.
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