The Worlds Best Basil and Garlic Pesto Recipe!

Summers best flavours fresh or from the freezer year round.

Oddly enough this recipe was given to me by my best friends Grandma. What's odd is that they were Polish. Babtcha (that's what we called her) was a barely five foot tall, stooped over in the middle 86 year old cantankerous old lady. Who even at that age dug up her own garden. (She lived to be 101 and still worked 1/2 her garden). I'm not talking about a puny little plot no it was almost 1/4 of an acre and she grew most of the veggies for the whole family and half the neighborhood.

Her favorite was basill and she grew the most beautiful green and purple basil in a 10'x10' section. And at least 15 12' long rows of garlic.

She made home made perogies weekly with three different flavor fillings. Naturally the traditional potato and bacon and cottage cheese and bacon were the best. But her adaptation of pesto with Romano cheese filled ones also covered with pesto topping perogies were absolutely plate licking awesome.

Babtcha's original recipe called for hazelnuts. I use either pine nuts or hazelnuts which ever I happen to have on hand. I guess the pine nuts give the recipe a more Mediterranean taste. You should try both and then adapt which ever you prefer.

Ingredients:

  • 3-4 cups fresh basil leaves (nice and green discard brown or dry leaves)
  • 1/2 cup cilantro or parsley
  • 1/2 cup grated Romano cheese (I add an extra bit if cheese is too fresh or a couple of tablespoons of ground dry Parmesan)
  • 1/2 cup pine nuts
  • 6-7 garlic cloves, finely minced
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon black pepper (optional)
  • 1 tablespoon of lemon juice. (preferably freshly squeezed)
  • 1/2 cup 'extra virgin' Olive oil.(The best quality you can afford as this gives the pesto such an important flavor)
  • 1/2 tablespoon sugar or splenda (I use 1-2 drops of liquid stevia)

Methodology:

  • Pluck well washed and drained basil leaves off the stems. (when basil starts producing flower tops I pinch off 3-4" off the top of the plant that way the plant will still grow and the remaining leaves grow extra nice and big) Pack leaves extra tightly into measuring cup.
  • Combine peeled garlic with salt in food-processor give it a quick swirl then add remaining ingredients except for cheese. process until all smooth and blended (take full advantage of the heavenly aroma) now add cheese a quick swirl just to blend together.

Serve over freshly cooked pasta or for a special treat over my Hungarian potato noodles. (recipe hub available) Pesto is also very great served with chicken or fish. I also add it regularly to my stir-fries.

This makes about 1 1/2 cups Pesto!

All summer while the basil is growing in the garden I keep making these large batches of pesto. I usually use up half for meals over pasta etc. the rest I freeze. Freezing is really the safest way to preserve the awesome summer flavors. I have ice-cube trays that I use just for this. (The plastic trays discolor even with only one use) Once frozen I plop the pesto cubes into ziplocks, 10-12 per bag then store them in large tightly seal-able Tupperware containers. They keep well for 6-8 months. (I'm told, I never have them around for that long).

In the fall at the end of the growing season when there just seems to be too much basil left I also freeze some without the cheese and nuts. This is great to use as flavorings for stews or beef stir-fries.

This is an international recipe: Pesto being an Italian specialty; the recipe perfected by a Polish Lady given to me in Canada and served over my native Hungarian potato noodles...I would say this is just the most perfect and the worlds best pesto ever...

This recipe hub is dedicated to Babtcha; hope you have all the heavenly soil to dig around in, up there, I know that's what you were hoping for.

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Comments 98 comments

Zsuzsy Bee profile image

Zsuzsy Bee 5 years ago from Ontario/Canada Author

AlmostLola, I bet your Babtcha was as great as this lovely lady in my hub here.

Thanks for stopping in and for commenting.

I always have to laugh when I think of the little Polish treasure who shared the best Italian Pest recipe with us...

kindest regards Zsuzsy


AlmostLola profile image

AlmostLola 5 years ago

I haven't heard the word "Babtcha" in years (decades actually). That's what we called my great grandmother. She barely spoke English but that never seemed to matter. It's good to see that word again. And I'm definitely going to give this recipe a try. Thanks.


Italian Sauces 5 years ago

Pesto is one of the best sauces that is not utilized enough. I just made a wonderful lasagna with pesto sauce and also an appetizer that had pesto on some thin dried bread crackers. Both items were amazing, thanks for sharing the pesto!


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

creativelycc, I harvested almost all my Basil for the season just one 10 foot row left (which I saved for fresh salads etc until we get close to frost sometime in Oct here in my neck of the woods.

It's been a record year for basil and I believe that for the very first time I will actually have enough Basil to last until next years first crops.

Let me know what you think of recipe.

regards Zsuzsy


creativelycc profile image

creativelycc 6 years ago from Maine

So happy to have found this recipe, I always wanted one for pesto. Thanks


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Lamme, my basil is tall enough so I will be having my first pesto of the season this coming week. I can hardly wait.

Thanks for taking a look and for commenting.

regards Zsuzsy


Lamme profile image

Lamme 6 years ago

I'm bookmarking this and rating it up! Excellent pesto recipe ... I'm sure it's going to be a hit. Thanks!


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Having raised three children on my own I waste very little. I even pickle the green tomatoes that don't ripen up at the end of the season. My only visit to the UK was when I was a kid in '67 in mid May. We must have really been lucky then, because we had descent weather all week. I guess I made a mistake, I always thought of the UK being rainy but mild.

Thanks for setting me straight

zs


Merlin Fraser profile image

Merlin Fraser 6 years ago from Cotswold Hills

Here in the UK we have the weirdest and most unpredictable weather sometimes with all four seasons in a single day.

We grew the tomatoes inside and out but with a greenhouse we maintained much better control over quality and consistency. Plus of course the added advantage of extending the growing season.

Somewhere else here on Hubs someone asked about what to do with surplus tomatoes and I was surprised at the lack of answers.

We bottled the small cherry and plum tomatoes, froze them in meal size quantities for cooking in pasta sauces.

Air dried them and bottled in olive oil made puree and of course juice.


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Merlin, I grow the basil amidst the tomatoes even in the garden but why did you have to grow the tomatoes in a green house? (you're in the UK aren't you?) I just built myself a little green house this past spring so I'm hoping to extend the growing season for tomatoes, basil and lettuce... (aquaponically)


Merlin Fraser profile image

Merlin Fraser 6 years ago from Cotswold Hills

Just as a quick aside did you know that if you grow tomatoes in a greenhouse, as we had to do, Basil makes a great companion plant.


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Merlin, so glad you dropped in for a visit. What a great idea I love sun dried tomatoes and have them in my larder at all times... that will add to color to the dish too. Thanks for the suggestion. I will add it next time. I just planted the basil in the garden yesterday. I almost doubled the space as I just never seem to have enough basil to get me through from the fall until the new crop.

hope you're well

kindest regards Zsuzsy


Merlin Fraser profile image

Merlin Fraser 6 years ago from Cotswold Hills

Hi Zsuzsy Bee,

I tried this receipe a while ago and I fould it fantastic, took the advice regards the choice of Olive Oil. Given the fact that I can't leave well alone I have tried a couple of small variations you may like to try.

Instead of the full 1/2 cup of Romano I used 1/4 cup each of Romano and Parmisan. I also added 1/2 cup of sun dried tomatoes, (the type in olive oil drained).

Hey Presto... Red Pesto....!


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Chris, I made the recipe once when I didn't have cilantro, it was good but had that needs something flavor. Since that time I will not make it if I do not have one or the other.

The Stevia comes in either powder form or liquid. I use the liquid one because that's how I got used to Stevia. One drop of the liquid Stevia is the same as one little pouch of the powder form (it comes in same little paper pouches as sugar twin or splenda here in Canada)

This is really the worlds best and no other pesto recipe will ever do for me.

regards Zsuzsy


Chris and his Basil 6 years ago

Interesting twist. I haven't tried pesto with a hint of sugar (or stevia...how did you liquefy it by the way?)

How does Parsley add to this recipe?

I used this recipe the last time since I can't eat nuts (due to high purine content)

http://cianoy.blogspot.com/2010/04/recipe-how-to-m...


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Hiya Garlic the pesto really tastes great. Thanks for reading and for commenting.

regards Zsuzsy


Garlic 6 years ago

What a great recipe. I'll just have to give it a try, Many thanks.


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Uriel aren't computers the best... they actually give the scents too along with the words (hehehe) We had a severe frost warning yesterday so I brought in the rest of stuff from the garden along with the last of the basil. I have my work cut out for me to get it all processed today.

glad you came for a visit

regards Zsuzsy


Uriel profile image

Uriel 6 years ago from Lebanon

ummmmm.... i can smell the smell from here :D We always use basil at home while marinating meat and stuff. It gives an extravagant smell and taste!


Zsuzsy Bee profile image

Zsuzsy Bee 7 years ago from Ontario/Canada Author

rimsflorida! I know you'll love it it is really the best. I have three more portions in the freezer which will have to last till the summer when the new crops of basil and garlic will be ready.

greetings to you from Canada Zsuzsy


rimsflorida profile image

rimsflorida 7 years ago

OO, this recipe looks so good, I am vegetarian, so its perfect dish for me.........will have to try this one soon !! Thanks :)


Zsuzsy Bee profile image

Zsuzsy Bee 7 years ago from Ontario/Canada Author

mhei! Thanks for taking a look and for commenting

regards Zsuzsy


mhei profile image

mhei 7 years ago from Philippines

i just love pesto!!! you're making me hungry !!! i'll try this recipe over the weekend,thanks for sharing :)


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Actually I'm getting ready to make my dinner... guess what I'm having... you guessed right pesto on potato noodles. Basil is the best in every which way.

thanks for coming by regards Zsuzsy


rmr profile image

rmr 8 years ago from Livonia, MI

I have heard that basil is a good source of vitamin A, and also has anti-cancer properties. A recent study also suggests that it may significantly slow the aging process. Plus it's just plain tasty, especially when it's paired with a wonder-food like garlic! Happy canning, Zsuzsy!


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Rochelle! I am in overdrive now. Between September and October I do most of my canning and preserving. I added an extra patch of Basil this season and it was a great growing season for me so I hope I won't run out in the middle of February like last year.

Thanks for coming by regards Zsuzsy


Rochelle Frank profile image

Rochelle Frank 8 years ago from California Gold Country

Ooooh.. glad I found this, sounds wonderful. I grow lots of things, but never basil. (I know someone nearby that does) I also hope digging in the garden = longevity.

I'm also a piroge fan-- but get my frozen.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Hot Dorkage! Thanks for taking a look and for commenting. Let me know what you think. regards Zsuzsy


hot dorkage profile image

hot dorkage 8 years ago from Oregon, USA

Mmmmmmm..... pesto. And this is almost exactly my recipe too. I'll have to try the lemon juice next time. It's really good on home made gnocci.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Good morning Michelle! I preserve and freeze basil and still every winter that is what I run out of first. I guess I should grow a field full of it...can you imagine how heavenly that would smell...hmmmmmm good. I'm always glad when you come for a visit. regards Zsuzsy


ripplemaker profile image

ripplemaker 8 years ago from Cebu, Philippines

oooh now I'm hungry Zsuzsy. I can hear my tummy grumbling LOL Now let me see if I could make something like this. I super duper like eating pesto spaghetti. By the way, hey I see your face now on your avatar...nice to see you peeking through. :)


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Thank you for taking a look and your comment Ruthie. Home made perogies the way Babtcha used to make them, were finger-lickin-good.

regards Zsuzsy


RUTHIE17 8 years ago

great hub! love pesto on lots of things--use it lots of different ways.

tried perogies once--we were at the perogie festival outside of Detroit, I think. Didn't care for them! To doughy or something--just didn't like the taste or the sauces.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

dindin! I've increased my basil patch because I never seem to have enough. Pesto is always the one thing I run out of in the middle of January.

thanks for taking a look

regards Zsuzsy


dindin profile image

dindin 8 years ago from Texas

Sounds like a great twist on pesto. I think we will give it a try. We decided to grow basil this summer, just to make pesto :)


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

You share your alkaline diet I don't think I have heard of it before.

zs


Karen Ellis profile image

Karen Ellis 8 years ago from Central Oregon

Yes Zsuzsy, I've heard of stevia. Funny thing though, with this alkaline diet I haven't had any sugar cravings. And I thought the diet would be difficult, but so far so good.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Patty! We had a gorgeous day today. still a bit cool but the beautiful sun is out the grass is the greenest of green and needs cutting. Life is good.

zs


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America

Hi Zsuzsy! - I'm doing pretty well. Nice weather and the flowers are all blooming! How are things up there? I must get some fresh basil very soon.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Hello Patty my friend! How are you? Life treating you okay?

Honestly this is a really the best pesto recipe. This is the first thing I run out of from my freezer every year.

regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Inkcarts! glad you came for a visit. I'm getting antsy to plant my basil outside...by May 15th it should be safe from night frost.

regards Zsuzsy


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America

Thsi sounds really delicious. I could eat a salad made of nothing but cilantro, but I'm eager to try this recipe with the cilantro and basil. And stevia! That's a great ingredient for me to use.

Thanks for the good recipe! :)


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Le Tigre! Thanks for taking a look.

regards Zsuzsy


inkcarts profile image

inkcarts 8 years ago from Louisiana

Awesome! I'm going to try this as soon as my Basil grows up enough to harvest.


Le Tigre profile image

Le Tigre 8 years ago from Seattle

Your recipe sound great. I can wait to try it.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Hello Pat! Happy to meet you. Glad you came by. I hope you have a chance to try the pesto it really is great.

regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Hi Karen! Thanks for visiting. I don't think leaving out the subar will make that much of a difference but it does somehow smoothen out the flavors. You can also use splenda oe like me the all natural Stevia drops. You should check out Stevia (its an herb too) I think they are saying that it supposedly is 300x sweeter than sugar.

regards Zsuzsy


Karen Ellis profile image

Karen Ellis 8 years ago from Central Oregon

This is a wonderful recipe for pesto. I love anything with fresh herbs. I wonder if you left out the sugar if it would make much difference. I'm trying to stay on my alkaline diet and everything else in the recipe would be a go for me.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

You're very welcome Blessedmommy! This is really a very pleasant tasting well balanced pesto. Hope you have a chance to try it over the summer.

thanks for coming by regards Zsuzsy


blessedmommy profile image

blessedmommy 8 years ago from Oklahoma City Metro, Oklahoma

OH!!! I love basil pesto so much that I could eat it until I must MAKE myself stop! I am a HUGE garlic fan as well. I have been teased because I would sneak garlic into so many different things! I even love it on cheeseburgers! (And it smells so delicious when it's cooking).

Thanks so much for your receipe...I wish I had a huge batch right now!


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Hi Isabella! How goes the battle? I'm glad you came by for a visit. If you like the flavor of Basil you will love pesto. It's especially delicious on Hungarian potato noodles.

You know for the life of me I can't recall what her real name was. Even my friends Mom and Dad along with all the gandkids and (me) always only called her Babtcha. My friends little brother always made special pictures for her and that was how he wrote her name too. I'm sure in Polish it would probably be spelled differently.

regards Zsuzsy


Isabella Snow profile image

Isabella Snow 8 years ago

PS... How do you pronounce Babtcha? Looks very similar to Babi?ka :) (that ? should be a c with a hacek, sorry!)


Isabella Snow profile image

Isabella Snow 8 years ago

I don't think Ive ever had pesto -- I want to try it! Great hub!


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Naturebeds! Thanks for taking a look. Babtcha was my best friends Grandma. I was lucky She treated me just like her own grandkids. She was a great lady.

regards Zsuzsy


naturebeds profile image

naturebeds 8 years ago from New Zealand

Wow, your granma sounded like an amazing lady.

I think that keeping active keeps you young - at any age.

Thanks for this hub - I love basil pesto and I'm going to try it out. :)


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

bluerabbit! Thanks for coming by to check out my hub.

regards Zsuzsy


bluerabbit profile image

bluerabbit 8 years ago

What a wonderful hub! Sounds yummy. I'll have to try it this summer when the fresh herbs appear at our farmer's market.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

rmr! Thanks for taking a look and for the comments.

regards Zsuzsy


rmr profile image

rmr 8 years ago from Livonia, MI

This sounds great! You certainly have a vast wealth of delicious pecipes, and amazing stories! Thanks, from a loyal fan!!!


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Marisa! Glad you came for a visit. How is life treating you? Hope you have a chance to try the pesto.

regards Zsuzsy


Marisa Wright profile image

Marisa Wright 8 years ago from Sydney

Thanks for this recipe! I planted some basil last year and after a very shaky start (it was practically wiped out by some very large, very fat green caterpillars), it has staged a dramatic recovery - so I need to find ways of using it up before it takes over the little garden bed!


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Marisue! The fennel plant when it grows nice and tall has the feathery look. If you take a couple of hands-full and throw it into the bathtub it will be the most relaxing ever. Fennel is also a great tea for tummy upsets for Babies and adults alike. zs


marisuewrites profile image

marisuewrites 8 years ago from USA

I'll look into the Fennel I love cooking with it....I've never been around a lot of it fresh tho...and I love the smell of fresh herbs...anything growing. I have big white petunias in small beds outside and in a pot....my mom loved them

my passion is flowers...but i do tend to kill things with too much love. LOL

I will look for the unscented garlic. I like the smell -- in light versions. There's a restaurant nearby that reeeeks of it when you go in - it nearly knocks you down.

great restaurant tho...LOL


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Vanessa! Thanks for taking a look.

regards Zsuzsy


Vanessa R profile image

Vanessa R 8 years ago

this sounds so yummy!


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Hello Peter! I have the very best recipe for Italian Bread. I'll get it into a hub for you next week. How is your wife? How are you two holding up? Soon Baby time right?

warmest regards to you Zsuzsy


Peter M. Lopez profile image

Peter M. Lopez 8 years ago from Sweetwater, TX

Sounds great, I will give it a shot. Got any good Italian bread recipes?


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Hi Raven! Glad you came for a visit. I hope I'm going to be able to go as strong in twenty years. I know for sure I won't want to dig up my garden by hand because that is just plain hard. (I'm just starting a new plot for my veggies digging and getting rid of the old grass and weeds...yuk)

Hope you have a chance to try this pesto sometime regards Zsuzsy


Raven King profile image

Raven King 8 years ago from Cabin Fever

Babtcha sounds like an inspiring figure and a neat neighbor.  One of my neighbor's is kind of amazing too, she is in her seventies had knee replacement twice, broke a bone near her shoulder healed well and still works!  She drives about 50 miles round trip to and from work.

I remember enjoying perogies but with a simple potato and cheese filling.  This recipe seems completely royal and maybe should be enjoyed with champagne.      I think these recipes are fantastic.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Mariesue! Thanks. I have fennel growing at my front entrance and the back door too. (If you've ever grown it you'll know what I mean....It loves to grow anywhere and multiplies and multiplies and multiplies) The only good thing about these 5-6 foot tall furry bushes is they smell heavenly. Because of their great aroma I even used to include a stem or two in my cut flower arrangements that I took to my sewing shop weekly. By the way you know you can get scent-less garlic too. Mind you its not quite as flavorfull but passable.

regards Zsuzsy


marisuewrites profile image

marisuewrites 8 years ago from USA

Gardens are forever! Thanks for showing us again, the wonders of homemade anything. Though garlic and I are still learning how to get along, I'm aware of its health benefits so I struggle to endure until I love it. I make pesto - and will try this wonderful recipe, I'm fond of pine nuts -- always enjoy your writings.

My dad could grow anything - the plants knew he loved them. He always had mint growing by the front and back door...you inhaled deeply coming and going!! Thanks for bringing that memory back to me!!


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Decrescendo! You're very welcome. Thanks for taking a look.

regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Madhavisb! I didn't know Basil originated from India. I will read up on it's great history. Thank you for sharing this info.

regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Marye! I'm still digging my new plot as I'm making a new veggie garden. Another 3-4 weeks and then it's planting time around here. I also have a big section set aside for Basil in my herb garden.

regards Zsuzsy


madhavisb profile image

madhavisb 8 years ago from New Delhi

http://www.copperwiki.org/index.php/Basil

The servants of Yama do not come to this house in the vicinity of which there is a grove of Tulsi, due to the house having the nature of a holy place. O brahmana, the Tulsi grove is auspicious and removes all sins. She (the Tulsi plant) was formerly planted by Vishnu for the good of the worlds. The leaf and the flower of the Tulsi are valued in all good works. There is the proximity of Vishnu, where there is a Tulsi grove. Brahma also (lives) there, and also Lakshmi with all the hosts of gods. PADMA PURANA IV. 22. 2


Marye Audet profile image

Marye Audet 8 years ago from Lancaster, Texas

zsuzsy- I love pesto..I planted basil this year just for the pesto! :)


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Sally! Glad you came by. I just hope my granddaughters will remember me with as much love and great memories as I have for mine and my adopted ones.

Thanks for your kind comments regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Minnie's Mom! Thanks for taking a look. I've never tried the perogees with marscapone. I will try next time.

regards Zsuzsy


Sally's Trove profile image

Sally's Trove 8 years ago from Southeastern Pennsylvania

Zsuzsy, another wonderful recipe / story hub! I grow basil and prepare it very similarly, including freezing in the ice cube trays. Pesto is also a delicious spread for grilled vegetable sandwiches.

My babtchie was a wonderful cook, like your best friend's. Reading your hub made me think of my grandmother and the wonderful smells in her kitchen, of which the predominant was always cabbage! My favorite food of all time is her potato and onion pierogie, pan fried in butter, and smothered in sour cream. Oh, I am so hungry now!


Minnie's Mom profile image

Minnie's Mom 8 years ago from Seattle, WA

Love the Hub -- I love peer-Oh-Gee. My favorite are potato pierogi w/butter & marscapone cheese.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Compu-smart! Thanks for taking a look. This Pesto is really great. You should try it.

regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Eileen! Thanks for taking a look.

regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Solarshingles! Babtcha was my girlfriends Grandma. Thanks for taking a look.

regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Angela! Babtcha was an amazing old lady...for ever grumping at the young people of the world. Just the most cantankerous yet good hearted till the end. No one went hungry when she was around and could do something about it...full of hot peppers

regards Zsuzsy


compu-smart profile image

compu-smart 8 years ago from London UK

I don't usually like coming to these foody hubs as they always make me soo hungry!! but im eating as i type;)and this recipes looks tasty and very easy to make!!

Lunch anyone?!;)


Eileen Hughes profile image

Eileen Hughes 8 years ago from Northam Western Australia

Women do not grow like that anymore. they were amazing old ladies. Full of grit and guts. That's why they were so healthy. Not sitting at computers like us (dumb bums) getting fat.

Sound like a great recipie have bookmarked it thanks for that.


solarshingles profile image

solarshingles 8 years ago from london

Grandmathers were/are masters of cooking art. They were never satisfied with their work, like: 'i should have done that and added this...to be even better..., yet, the dishes were just 'too good to be true'.

Nice words about your Polish grandma Zsuzsy Bee..I think, you've got her good gens, as well.

Pesto in many different forms is our life here around Mediterranean


Angela Harris profile image

Angela Harris 8 years ago from Around the USA

This sounds delicious. I wish I would have had Babtcha for a neighbor!


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Stacie! Thanks for taking a look. Right now I'm rejoicing because its nice and warm outside.(75 degrees after that long and dragged out winter seems just great)...actually maybe even warm enough to spark up the old BBQ.

regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Steph! Thanks for your nice comments. Pesto is one of my faves I hope you will enjoy it too.

regards Zsuzsy


Stacie Naczelnik profile image

Stacie Naczelnik 8 years ago from Seattle

I love pesto, and this recipe sounds great. I can't wait for the weather to warm up because I love eating pesto dishes when it is nice out.


stephhicks68 profile image

stephhicks68 8 years ago from Bend, Oregon

Zsuzsy- you've done it again! You manage to entertain me with an endearing story, make me hungry and envious all at the same time (of your talent at such great Hub pages). I want to go out and plant little basil starts right now, but its too cold where we live. This sounds easy and delicious. I can't wait! Steph


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Zsuzsy Bee 8 years ago from Ontario/Canada Author

CGull it was actually my girlfriends Grandma whose recipe I shared with you. Hope you enjoy it.

regards Zsuzsy


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Zsuzsy Bee 8 years ago from Ontario/Canada Author

Abhinaya! I missed you! Great to see you back and a nice new avatar too. Glad you stopped by. Hope you enjoy the pesto.

regards Zsuzsy


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cgull8m 8 years ago from North Carolina

Thanks Zsuzsy for adding this great recipe. Your grandmother is inspiring. I will definitely try this, all healthy ingredients. Thanks a lot. Cheers :)


Abhinaya 8 years ago

Yummy ZB.And think of it- Basil and Garlic have so many medicinal values.I have to try this.

Keep feeding us more.Love your hubs.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

You're right there Bob. Thanks for taking a look.

regards Zsuzsy


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Bob Ewing 8 years ago from New Brunswick

Yum, garlic and basil, how can you go wrong.

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