From the Garden to the Table: Basil Pesto

Hey family!

If you missed our recent ‘In the Garden’ post we are taking a hiatus from posting pics from the garden as we clean up things, rearrange, and await the fall garden. Occasionally, we may post pics of a harvest, since we are still harvesting quite a bit. Praise Yah! And, prayerfully, we will be able to share some of our favorite recipes from what we have harvested from the garden.

Today, I am sharing pesto, which is one of my favorite things to make from the garden. Pesto is versatile, it taste great, and most importantly it’s easy-peasy to make! Let’s get to the recipe.

Basil Pesto

Ingredients

  • 2 cups fresh basil leaves
  • 1 tablespoon minced garlic
  • 1/3 tbsp of shelled pistachios
  • 1/2 cup of parmesan
  • 1/2 cup of water
  • 1/4 tsp salt
  • dash of pepper

Directions

In a food processor or blender pulse basil and pistachios.

Add garlic and parmesan and continue pulsing.

Add water slowly, stopping often to stir in mixture from the sides of the processor or blender. Season to taste. Serve or chill.

Side Note

This recipe can definitely be modified to suit whatever you have on hand. For instance, you can exchange the basil in pesto with kale, spinach, or even sun-dried tomatoes. You can use garlic cloves instead of minced garlic, walnuts or almonds instead of pistachios, and shredded parmesan instead of grated parmesan. And, if you prefer to use olive oil, in place of the water, it is entirely up to you. As I said, it is a very versatile recipe.

Also, if you prefer a more textured pesto, blend the ingredients for a shorter period of time in the processor or blender.

Pesto pairs well with: pasta, scrambled eggs, multigrain crackers for a quick healthy snack, add to bruschetta, or it goes great with salmon or tuna steaks. My sister-friend even says it taste good on fries. I actually enjoy eating pesto as is. The pesto goodness is endless! Enjoy family!

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