Ingredients
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4
-
1/2
-
1/3
-
3
-
1/4 - 1/3
-
1
-
1/4
-
-
-
-
-
-
-
-
Directions
Kittencal’s Perfect Pesto, 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., This was unbearably salty. You only need about a quarter of a teaspoon of salt, not a full. I had to add more basil and pine nuts at the last minute to try and balance it out. I also had to squeeze half a lemon’s worth of juice to bring it down. used this for pasta and could only use 2-3 spoonfuls in a full pot of pasta., Less salt.
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Steps
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1
Done
|
Combine the Basil, Olive Oil, Pine Nuts and Garlic Cloves in a Blender or Food Processor. |
|
2
Done
|
Blend Until a Paste Form, Stopping Often to Push Down the Basil. |
|
3
Done
|
Add in the Parmesan Cheese and Kosher Salt; Blend Until Smooth. |
|
4
Done
|
Transfer to a Bowl. |
|
5
Done
|
Note to Clean Fresh Basil Leaves; Swirl in a Bowl of Water Then Spin Them Very Dry in a Salad Spinner. |
|
6
Done
|
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. |
