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Nutrition Facts
Serving Size 1 cup 361g Recipe makes 1 cup)
Calories 1425
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 1127mg		32%
Total Carbohydrate 17.6g		5%
	Dietary Fiber 8.6g	34%
	Sugars 2.4g
Protein 20.7g		41%
how is this calculated?

Kittencal's Perfect Pesto

Recipe #144195 | 1 min | 1 min prep | add private note

⁽³⁹⁾ RATE IT NOW Print Recipe

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 --- 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.

1 cup (change servings and units)

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)
1/4 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.

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Featured Reviews for This Recipe

From: dolores in paradise

On Oct 31, 2009

Have never made pesto. So many recipes for this dish, which one to pick. Go with Kittencal and be safe LOL. Thanks, Kit it turned out great. Never knew making Pesto was so easy.

0 people found this review helpful

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From: RubberDucky AU

On Oct 21, 2009

Have never made pesto before but was encouraged to when I found Sarah_Jayne's Fresh Pesto and Tomato Salad. Had heaps of basil in the garden and pinenuts winking at me in the fridge. It truly was AMAZING. It was almost embarrassing, my guests were groaning with delight over this pesto combined with the tomato/pinenuts. I didn't have fresh parmesan, just the bottled stuff, but it was truly delicious. Thanks a ton, I don't ever want to buy bottled pesto again!

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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.

4 people found this review helpful

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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!

4 people found this review helpful

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