My name is Lisa Orgler and I love teaching garden design in a fun and simple way. Click here to learn more.

Pesto

As I've been drawing food the last few years I've become more brave in trying some classic recipes. One of these is pesto. I happened to be paging through a magazine one day and came across this recipe and was shocked with it's simplicity.

I actually had most of the ingredients tucked into my cabinets, garden and refrigerator. The missing ingredient, pine nuts, was given to me by a friend (after I traded some fresh strawberries with her). I hate to admit that even though I was growing basil in the garden, I really didn't appreciate it's lovely scent until I prepared it into pesto.

My first batch was amazing, so a few weeks later I made a larger batch, then froze it in ice cube trays.  I plan to use these throughout the winter and mix them into pasta, potatoes, spaghetti sauce and whatever else needs a little extra flavor.

PESTO

Ingredients

1/2 clove of garlic

1/4 cup of pine nuts

2 cups of fresh basil

1/4 cup of olive oil

1/2 cup of Parmesan cheese

salt and pepper

Directions

In a food processor, finely chop 1/2 clove of garlic.

Add 1/4 cup of pine nuts and grind.

Add 2 cups of basil and process with 1/4 cup of olive oil.

Add 1/2 cup of Parmesan cheese and process to combine.

Season with salt and pepper.

This recipe is from Whole Living Magazine.  Their recipe is written in a more flexible format so you can mix in different herbs, nuts and cheese for different tastes.

If you'd like to read more articles like this one, please sign up for my email updates here.

Keep It Positive in the Garden

Keep It Positive in the Garden

Texture in the Garden