≡ Menu

Pesto Genovese Recipe from Innkeeper at Big Mill B&B

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 Recipe

Pesto Genovese Recipe

Ingredients

  • 1 cup loosely packed basil leaves
  • 3 large cloves garlic, minced
  • 1 cup olive oil
  • 2/3 cup pine nuts
  • 1 1/3 cups freshly grated Parmesan cheese
  • 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

  • Yield: 1 ½ cups

  • Serving Suggestions : Serve on noodles with diced grape tomatoes as garnish. It is also very good in salad dressings or on crusty bread.

  • * You can use fresh spinach leaves instead of basil leaves
  • ** You can use walnuts or pecans instead of pine nuts

  • This Pesto Recipe is adapted from Craig Claiborne’s Pesto Genovese in his New York Times International Cookbook.

  • The true pesto lovers will use a mortar and pestle instead of a blender.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://chloesblog.bigmill.com/pesto-genovese-recipe-innkeeper-eastern-nc/

Pesto Genovese from Craig Clairbornes NY Times Cookbook is the best |

Hover over photo to PIN FOR LATER

Write to me and let me know if  you have any great uses for Pesto.

Chloe Tuttle Big Mill Bed and Breakfast near Greenville NC

Recipe from Innkeeper Chloe at Big Mill Bed & Breakfast in Williamston, NC 252-792-8787

 

Author: Chloe Tuttle

I am a farm girl who sailed the world, returned home to the family farm and opened Big Mill Bed and Breakfast. Join us for a quiet getaway 252-792-8787.

You Might Also Like

Homemade Blueberry Bread Recipe with Blackberry Cr... I grow blueberries and blackberries here on the farm and I love to use them any way I can. Easy Blueberry Bread Recipe with Cream Cheese Spread ...
Miss Chloe’s Fig Preserves Ah, figs ... a wonderful way to welcome Indian Summer to the South. If a friend offers you fresh figs, gladly accept. There was a time when e...
Fruit Stands and Pick-up Trucks In summer, folks flock to farmer's markets to get all those fresh fruits and vegetables. In small towns we grow our own and go to roadside stands. ...
It’s Planting Time on the Farm at Big Mill Everywhere you look, it's planting time in eastern North Carolina Nephew Monk Gurkin above in 1959. Monk and Aunt Chloe (that's me) had our own g...