Monday, September 17, 2012

Garden Pesto

We are in the middle of the most rewarding weeks of the year, garden-wise. Every single meal we eat these days contains something we grew in our little backyard victory garden. I'd like to share a couple of my very own fresh garden recipes this week. I love pesto, but unfortunately our basil hasn't flourished this year. Our oregano has though, so oregano pesto it is!


Garden Pesto


  • 2 cups fresh, washed basil OR oregano leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup nuts (try pine nuts, walnuts, pecans, or almonds)
  • 3 medium sized garlic cloves, minced or pressed
  • Salt and freshly ground black pepper to taste

  • Put all ingredients except oil, salt & pepper into a food processor. Pulse for a few seconds until finely chopped. Then with processor running slowly stream in the olive oil. 



    Once smooth and combined, turn off processor and pour into a bowl. Add salt and pepper to taste. 



    Add a few table spoons to Alfredo sauce for delicious pesto pasta or stir a few spoonfuls into a block of cream cheese and serve with crackers (or veggies) for a yummy appetizer. Store leftover pesto in an air-tight container in the fridge. It should keep for a week or so, or you can freeze it. If you make a bigger batch you can pour it into ice cube trays and freeze and then pop them out and keep in a ziplock to use a cube or two as needed.



    Oregano is perennial and it has started taking over our herb garden, so I love recipes like this where you can use a lot at once. I have made this using pecans and almonds and honestly like this pesto with oregano as much as any basil pesto. I hope if you have a garden you are enjoying the bounty of the season. Doesn't it feel great to grow things you can eat? I guess that's why they call it a victory garden.

    Thanks for reading!
    - Haley







      1 comment:

      1. I love pesto, and homemade is the best! Delicious!!

        ReplyDelete

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