Pesto Genovese Recipe from Innkeeper at Big Mill B&B

by Chloe Tuttle on August 18, 2016

in In the Garden, Recipes

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Every summer I grow Basil and it thrives here in eastern North Carolina.What can you do with all this basil? Well, I make Pesto and freeze it to enjoy all year.

Basil is easy to grow and fresh Basil is perfect for making Pesto Genovese | https://chloesblog.bigmill.com/pesto-genovese-recipe-innkeeper-eastern-NC

Fresh Basil from Chloe’s Cook’s Garden

Pesto will keep a long time in the freezer. It can be frozen in ice cube trays — handy if you only need a small amount of pesto.

Basil is also easily rooted if you want to try to keep a pot inside over the winter. I just put a stem in a glass of water, then plant in soil once it shows roots.

Pesto Genovese

Growing basil is easy, and pesto Genovese is a great way to preserve it and enjoy it year round.

Print Recipe Rate Recipe

Prep Time: 10

Total Time: 10

Course: Condiments

Cuisine: Italian

Keyword: pesto Genovese, pesto Genovese recipe

Servings: servings

Calories: 174kcal

Author: Chloe Tuttle

Ingredients

1 cup loosely packed basil leaves
2 large cloves garlic minced or mashed
1/2 cup olive oil good quality
2/3 cup pine nuts or walnuts
3/4 cup grated Parmesan cheese, freshly grated is best if using pre-grated, grind in a food processor before adding to pesto
Handful of grape tomatoes optional

Instructions

Wash and dry the basil leaves. Peel the garlic and mash it. Put basil, garlic and oil in blender and blend until smooth. Slowly add nuts and mix.
Remove from blender and mix in cheese. I like to blend some of the cheese in with the basil mixture
Serving Suggestions : Serve on noodles with diced grape tomatoes as garnish. It is also very good in salad dressings or on crusty bread.