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.
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.
- 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
- 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.
Write to me and let me know if you have any great uses for Pesto.
Recipe from Innkeeper Chloe at Big Mill Bed & Breakfast in Williamston, NC 252-792-8787
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