Kittencal's Perfect Pesto |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 6 |
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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. 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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