Best Kittencals Perfect Pesto Recipes

KITTENCAL'S PERFECT PESTO

Kittencal's Perfect Pesto image

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

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)

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.

KITTENCAL'S PESTO BRUSCHETTA

Kittencal's Pesto Bruschetta image

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

Ingredients

1 cup prepared pesto sauce (see my Kittencal's Perfect Pesto)
1 loaf Italian bread (1-pound)
3 roma tomatoes, chopped
1 (8 ounce) package mozzarella cheese slices (or use as many cheese slices as needed)

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!

CHICKEN PESTO PARMESAN (NON-BREADED)

Chicken Pesto Parmesan (Non-Breaded) image

A non-breaded but super tasty spin on chicken parmesan. This is a recipe I just threw together one day when I was trying to think of something to do with chicken breasts and a little leftover pasta sauce. It's EASY and takes no time at all to prep if you have pre-made sauce and pesto. I make this with Kittencal's Perfect Pesto (#144195) and my own Magic Fresh Tomato Sauce (#388224). I never bother measuring myself, so you might have to adjust the amount of tomato sauce so it's close to but not covering the top of the chicken. Serve this with angel hair pasta if desired. Once again, I will beg you to use real shredded parmesan cheese and not the powdered stuff in a can. This makes a huge difference, and you don't even have to shred it yourself if you don't want to - just pick up a bag of pre-shredded. Any Italian blend cheese works great too.

Provided by ItalianMama

Categories Lunch/Snacks

Time 40m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 4

Ingredients

4 boneless skinless chicken breasts (thawed if using frozen)
2 cups tomato sauce (you can use regular spaghetti or pizza sauce)
4 teaspoons prepared pesto sauce
1/2 cup parmesan cheese, shredded (or a mixture of parmesan and mozzarella)

Steps:

Spoon a little tomato sauce in a baking pan to cover the bottom and lay chicken breasts on top. Add more sauce around (but not on top of) breasts as desired, but only enough to come a little way up the sides of the chicken - make sure the top is uncovered!.
Divide and spread pesto on each chicken breast, adjusting the quantity depending on how much you like pesto - I use a lot!
Bake at 350 for 30-40 minutes until chicken is done (juices run clear). The exact amount of time will vary depending on the size/thickness of your chicken, so you have to watch them (I recommend a meat thermometer).
About 5-10 minutes before chicken is done, top each breast with shredded cheese.
Serve chicken breasts with or without pasta, spooning sauce from the pan around or on top of chicken.

CLASSIC PESTO

Classic Pesto image

This versatile pesto boasts a perfect basil flavor. Pair it with pasta and you've got a classic Italian dinner. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 6

Ingredients

4 cups loosely packed basil leaves
1/2 cup grated Parmesan cheese
2 garlic cloves, halved
1/4 teaspoon salt
1/2 cup pine nuts, toasted
1/2 cup olive oil

Steps:

Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the freezer up to 1 year.

Nutrition Facts : Calories 196 calories, Fat 19g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.