39 Reviews of Kittencal's Perfect Pesto

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.

From: Morrisseyist

On Aug 1, 2006

Very nice pesto! I liked that it ended up being a little thicker than some.

From: SkinnyMinnie

On Jul 5, 2006

Ok Kitten, I too can eat this with a spoon!! This was just wonderful! I have an abundance of basil this year, so I whipped up a batch! DH was a bit skeptical, he had never tried pesto before, but I know catch him in the fridge with a spoon in the pesto! LOL! This will be a staple in our house now! Thanks for this great recipe.

From: JenPo

On Dec 12, 2006

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.

From: Sandi (From CA)

On Jul 28, 2006

Our first use of the bounty of basil from our garden went toward this recipe which is sheer perfection... and I don't mess around with that! Tonight we used the pesto for bikerchick's Healthy Creamy Chicken Pesto #105891. Next time I'll double the pesto or just serve up a batch on the side to nurse like a savory smoothie. lol I used my Magic Bullet which worked well and am freezing the extra in ice cube trays for future scarf-outs. Thanks, Kitten, for ANOTHER winner!

From: cookingfor6

On Jun 23, 2008

My basil crop is flourishing right now, so there was no better time to make some homemade pasta and fresh pesto. This pesto was simply divine. Made as directed with just a slight squeeze of fresh lemon juice. I don't like thin pestos, thin this is not. Just perfect--thicker than many I've had, but as soon as you add it to the hot pasta, "melts" and coats the pasta beautifully-not like others that end up in the bottom of the bowl. Rinsing the basil and spinning the leaves well in a salad spinner is key-make sure they are as dry as possible. Thanks, Kittencal, for yet another 5 star recipe.

From: Chef_Irion

On Jul 16, 2007

This is really yummy. I could eat it with a spoon too! I have used this recipe in my pizza sauce, spaghetti sauce, and also poured over chicken to bake. All have been great. Plus I have some in my freezer too! Thanks for a great recipe!

From: JoyceJoann

On Aug 9, 2007

Delicious! This was a great way to use all the basil my garden is producing. I followed the recipe except added a little more parmesan cheese. I had it in my grilled cheese sandwich for lunch and WOW! great flavor.

From: snarkycat

On Dec 29, 2007

Very very good. All the flavors meld nicely...love it!