Perfect Pesto Recipes

PESTO

Steps:

• Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

KITTENCAL'S PERFECT PESTO

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.

MAYA'S PERFECT PESTO PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.
• Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

PERFECT PESTO PASTA

Steps:

• Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, 5-7 minutes. Transfer to a food processor and let cool, 5-7 minutes.
• Add garlic and grated Parmesan to food processor and pulse until finely ground, about 1 minute. Add basil and, with the motor running, add oil in a slow and steady stream; continue to process until pesto is mostly smooth with just a few flecks of green remaining, about 1 minute. Pulse in 1 tsp. salt.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
• Place pesto and butter in a large bowl. Add pasta and 1/4 cup pasta cooking liquid. Toss vigorously with tongs, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste pasta and season with more salt if needed.
• Divide pasta among bowls. Top with shaved Parmesan.
• Do Ahead: Pesto can be made 1 day ahead. Pour oil over to cover by 1/4" to prevent browning. Press plastic wrap directly against surface and chill.

PERFECT PESTO

Steps:

• I decided to blanch my basil leaves. Blanching is great to do if you want to freeze some pesto for later, and it also brightens up the color of your pesto. It is easy to blanch - bring a pot of water to boil, and preparing a bowl of icy water. Pick a bunch of basil with kitchen tongs and immerse in the hot water for 2-3 seconds. Then submerge basil in the ice bath. Blanching basil leaves really comes down to the condition of your ingredients. If your basil looks great, is fresh and fragrant, skip this step!
• Combine all ingredients in a food processor and process for about 60 seconds.