Kitten’s Pesto
I make tons of this with my garden basil to freeze for the winter, this will keep covered in the refrigerator for up to 5 days with a 1/2-inch layer of oil on the top of the pesto or you can freeze it….
the success of this pesto will strongly depend on the quality of cheese that you use so purchase a good Italian Parmesan cheese, please none of that “green bottled” stuff from the supermarket shelves, and use only kosher salt…
To clean fresh basil leaves; swirl in a bowl of water then transfer to a salad spinner and spin until as dry as possible then store refrigerated up to 3 days in a sealed plastic bag with a damp paper towel inside… for washing the basil leaves I use my homemade veggie wash
For red pesto; reduce basil to 3 cups add in 1/2 cup chopped oil-packed sun-dried tomatoes in the blender along with all other ingredients
Yield 1 cup
Ingredients:
4 cups fresh basil leaves, packed (about 3 large bunches)
1/2 cup olive oil
1/2 cup pine nuts (or for a flavor change use toasted walnuts or half of each)
3 garlic cloves
1/4 to 1/3 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper, or to taste
Instructions:————————————–
In a food processor combine the basil leaves with olive oil, pine nuts and garlic cloves; process until a paste forms stopping the processor a few times often to push down the mixture from the sides of the processor bowl.
Add in Parmesan cheese and kosher salt; process until smooth.
Season with black pepper.
Refrigerate for up to 5 days or freeze.
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If you live in a litte ole town with nothing but a small Kroger’s where are you going to get pine nuts?? I see you have listed alternatives, but I have never seen pine nuts on the shelf. Thanks for all the GREAT recipes and hints.
Helen in Ark.
Helen – the pine nuts might be in an unusual spot in the store, as well. My mom’s grocery store (small town) has them with the pasta. They have a small section of various Italian cooking ingredients there. But in the grocery store I go to (medium town) the pine nuts are in the produce section. Hope that helps a wee bit!
Hi Helen. My city is larger, but our Krogers will special order things. Worth asking. Mary
This came out very well – this is first batch of fresh pesto I’ve ever had. I’ve eaten tons of the Knorr mix pesto over the years. I’ve tried the pre-made refrigerated tubs of pesto – didn’t care for that at all. This stuff is fabulous. I was shocked what quick work the food processor made of it. It whirled together quickly and beautifully. I think I liked the taste even better the next day after all the flavors melded a bit. The pesto is very thick and vibrant tasting. The only thing I did differently is I stirred in the cheese after I processed everything else to keep the processor from melting the Parm (something I saw a couple of weeks ago on the Food Network).
I think I’m going to make another batch or two for the freezer when I get my hands on more basil. (I had a harder time finding the basil than the pine nuts *LOL* Stores were out it all over town.)
Kitten, I can’t wait to see your creamy pesto recipe!
Another note about the pine nuts – they are also called pignoli. Since I found pine nuts in the produce refrigerated section, I’ve found them today in the spice aisle in small glass jars (labelled pignoli). Don’t be afraid to ask for your store order them – if they won’t for one person, if enough folks ask, they will start carrying them.
I love this recipe. I grew basil in my garden just so I can make this and freeze it. I am lucky to live near Costco which carries pine nuts for a reasonable price. Thanks again Kitten.