Recipes from the Garden - Basil

July 21, 2017

We had so much basil Genovese this year that I had to find some recipes to using this amazing herb!  I scoured the internet for recipes and here's what I found:



Basil Pesto from "The Spruce"

Classic Pesto Recipe. Use walnuts or pine nuts in this classic basil sauce.  Vegetarian, Gluten free - Serves 3/4

5 minutes




  • 4 cups Basil, leaves

  • 2 cloves Garlic

Oils & Vinegars

  • 3 tbsp Olive oil, extra-virgin

Nuts & Seeds

  • 2 tbsp Pine nuts


  • 1/2 cup Parmesan cheese, grated fresh

Use food processor to mix basil and garlic together until finely chopped.  Slowly add in Olive oil and then pine nuts.  Give a few more pulses of the processor and it's done!  Refrigerate up to 1 week or freeze for 2 months.
If you want to take the extra step to blanch the basil before you start, I would highly recommend it.  It doesn't affect the flavor but the basil stays green longer.  
To blanch basil:
Set bunches of fresh basil leaves in boiling water for 30 seconds.  Transfer into a bowl of ice water to stop the cooking process.  Drain and squeeze out excess water then proceed with recipe.

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