Cooking from my garden; Beautiful Basil

September 7, 2018

Cooking from my garden; Beautiful Basil


Basil is so wonderfully aromatic, I love sitting on my front porch at the end of summer and being surrounded by it’s gentle perfumed scent.  It always makes me want to cook, something fresh, and floral, exotic, and lush.  While there are many types of Basil, I’m talking about one of my favourites; Genovese.   According to MORSEL by PLATED  Genovese is the most popular type of Basil in the Culinary world, followed up closely by another of my favourites, Sweet Thai.

This summer has been has been hot, and Genovese loves hot, so the crops are abundant which makes me so happy as I can make extra batches and freeze them for use in the dark cold days of Winter when a burst of flavour will definitely be appreciated.


Classic Basil Pesto
Classic Basil Pesto – Love on a Plate

There are of course many varieties of Pesto, and Basil for that matter, but this Classic recipe adds flavour to so many dishes, it’s really worth taking the time to make and freeze it for later.  It’s super fast to prepare and requires only a food processor and only 6 ingredients it’s definitely a good option on a busy night.

Basil leaves in food processor
Basil leaves in food processor


Classic Basil Pesto
Classic Basil Pesto

This article, featuring Basil Pesto from Food Network is really worth checking out.  Whether you are  if you are in a rut with your regular recipes or if you’re looking for some new and inventive ways to use your carefully made and frozen stash before the next season rolls around I guarantee you will find at least 10 new must try recipes.  From the simple but brilliant Italian BLT that uses Basil Pesto Mayo which is a nod to the freshness of late summer to the rich and comforting Baked Pesto Gnocchi; a satisfying meal on a busy night during the holiday season, there is something for everyone and every season.

And just in case you’re a bit of a food geek like me, and want to know about all things related to food or cooking, I found this site,  on Parmigiano Reggiano to be a great source for information.  There are in depth articles on everything from the Dairies and Manufacturing rules, The Cosortium that controls the quality to a vast selection of recipes that you don’t want to miss either.  I warned you, Full on Foodie and Food Geek is in the house.

Fresh Basil Leaves

Classic Basil Pesto

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Course: Sauce
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 3 hours 9 minutes
Servings: 1 cup
Author: loveonaplate


  • 4 cups fresh basil leaves picked and washed
  • 1/2 cup good Olive Oil
  • 2 large cloves garlic coarsely chopped
  • 1/4 cup pine nuts toasted
  • 1/2 cup Parmigiana Reggiano grated


  • In a food processor combine the basil (well washed and dried), chopped garlic, and pine nuts;  pulse until coarsely chopped. Slowly drizzle in the olive oil until well combined and smooth.  Season with salt and pepper.  If not using immediately place in a jar with a tight fitting lid and pour a small layer of oil to cover the top and keep out the air, seal with lid and keep refrigerated for up to 1 week.  You can also divide into ice cube trays and freeze.


I used Bertolli Extra Virgin Olive Oil for this recipe.  I prefer the deeper taste of the pure Olive Oil in this recipe which with all of it's bold flavours can over power a lighter flavoured oil. #bertolli


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