How Do I Make Fresh Pesto, From my Garden?

in HiveGarden4 months ago


Making FRESH Pesto from your garden!

Fresh Pesto, right from my garden! I grow quite a few herbs, and use them for many different dishes. Basil grows both outside and all winter long, indoors as well... so, I end up with plenty of basil. For me, I tend make large batches of Pesto, when I am harvesting Basil and freeze some. Check out this short video for how I prepare my basil, both for fresh Pesto Tossed with Pasta, and also, for how I prep it for freezing into ice cube trays, for using in later recipes. My gardens are in New England, zone 6b/7a.

For me, I am growing my own garlic and my own basil! I add fresh Pine Nuts, and the best Extra Virgin Olive Oil I can get, from a farm in Greece. Some people add salt, but I leave that to each person eating, at the table. As well, some pesto's have Parmesan cheese in them, while I prefer to add Parm right on my dish, as it is served.

Please let me know in the comments, are you growing are you growing any herbs? what do you do with all the herbs you harvest?

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Looks delicious. I like the tip on freezing it. I made some pesto with walnuts last year then it was all from my garden 🙂 well except the olive oil. Walnut trees do well here but not olive trees lol

yeah, the clay and volcanic ash from Italy and Greece really do wonders for Olive trees. Ironically, the valleys of California grow most of our olives in US. No volcanic ash there. Lots of nice fertile soil, though.

I can see Walnuts growing in VT. They like a nice number of Chill hours, as do many fruit trees, too. Not citrus, but apple, pear, berries, etc.

From a trip out to Cali, year or so ago.


The orchards in California are crazy. Olives, almonds, citrus, miles and miles of them.

this road had miles of them, you're right: citrus, olives, almonds, and more.

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