Best 4 Kittencals Perfect Pesto Recipes
Indulge in the vibrant flavors of Kittencal's Perfect Pesto, a culinary masterpiece that captures the essence of fresh herbs, nutty cheeses, and aromatic olive oil. This versatile sauce, with its vibrant green hue, tantalizes the taste buds and elevates any dish it graces.
From the classic Genovese pesto, a symphony of basil, pine nuts, and Parmesan cheese, to the sun-dried tomato pesto, bursting with Mediterranean flavors, this collection of pesto recipes offers a culinary adventure.
Experience the zesty kick of arugula pesto, the creamy delight of avocado pesto, and the smoky allure of roasted red pepper pesto. Experiment with unique variations like walnut pesto and cilantro pesto, each offering a distinct flavor profile.
Whether you're tossing it with pasta, spreading it on sandwiches, or simply savoring it as a dip, Kittencal's Perfect Pesto promises a delightful culinary experience. Dive into a world of pesto perfection and let your taste buds embark on a flavor journey like no other.
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.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine the basil, olive oil, pine nuts and garlic cloves in a blender (or food processor).
- Blend until a paste form, stopping often to push down the basil.
- Add in the Parmesan cheese and Kosher salt; blend until smooth.
- Transfer to a bowl.
- NOTE to clean fresh basil leaves; swirl in a bowl of water then spin them very dry in a salad spinner.
- 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.
BASIC PESTO
Pesto is a mouthful of bright summer - basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you've got a versatile sauce for pasta, chicken or fish.
Provided by Florence Fabricant
Categories easy, quick, condiments, editors' pick
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
- With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams
LINGUINE WITH SHRIMP PESTO
Make and share this Linguine with Shrimp Pesto recipe from Food.com.
Provided by Marie
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, melt the butter over medium heat.
- Stir in cream, and season with pepper.
- Cook 6 to 8 minutes, stirring constantly.
- Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed.
- Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
- Stir in the shrimp, and cook until they turn pink, about 5 minutes.
- Serve over the hot linguine.
KITTENCAL'S PESTO BRUSCHETTA
I use my recipe#144195 to make this you may of coarse use your your own favorite recipe, depending on the size of the bread slices you may need more pesto, the amounts listed are only estimated, prep time does not include making the pesto --- this is very good!
Provided by Kittencalrecipezazz
Categories Breads
Time 20m
Yield 14 slices
Number Of Ingredients 4
Steps:
- Preheat broiler.
- Prepare a large baking sheet.
- Slice the bread to desired size slices.
- Spread a thin layer of prepared pesto onto each slice.
- Top with chopped tomatoes then 1-2 slices of mozzarella cheese.
- Place onto baking sheet in one layer.
- Broil for about 3-5 minutes or until lightly browned.
- Delicious!
Tips:
- Use fresh basil. Fresh basil has the best flavor, so it's worth the extra effort to find it. If you can't find fresh basil, you can use dried basil, but the flavor will be less intense.
- Use a food processor or blender. A food processor or blender will make quick work of chopping the basil and nuts. If you don't have a food processor or blender, you can chop the basil and nuts by hand, but it will take longer.
- Add the olive oil slowly. When you're adding the olive oil, do it slowly and in a steady stream. This will help the pesto emulsify and create a smooth, creamy sauce.
- Season to taste. Once you've made the pesto, taste it and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice.
- Store the pesto in an airtight container in the refrigerator. Pesto will keep in the refrigerator for up to 5 days. You can also freeze pesto for up to 3 months.
Conclusion:
Pesto is a versatile sauce that can be used in a variety of dishes. It's great on pasta, pizza, sandwiches, and salads. You can also use it as a marinade for chicken, fish, or vegetables. No matter how you use it, pesto is sure to add a delicious flavor to your food.
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