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

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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.



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


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.

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