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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 is easy to make and a crowd pleaser

Pesto Genovese

Growing basil is easy, and pesto Genovese is a great way to preserve it and enjoy it year round.
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Condiments
Cuisine: Italian
Keyword: pesto Genovese, pesto Genovese recipe
Servings: 8 servings
Calories: 174kcal
Author: Chloe Tuttle


  • 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


  • 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.


* You can use fresh spinach leaves instead of basil leaves
Yield 1 1/2 cups
** 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.


Calories: 174kcal | Carbohydrates: 3g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 255mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 0.9mg | Calcium: 194mg | Iron: 0.9mg
Like this recipe?Follow us on Pinterest: @bigmill or tag #bigmillbb
Pesto Genovese from Craig Clairbornes NY Times Cookbook is the best |

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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


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