Pesto from the Garden

I made some pesto this week using up, what I thought would be he last of my garden basil and oregano. However after cutting it all back, the parsley has grown back lusher than ever.
My recipe for pesto is really simple. I use it to add flavor to soups stews and pasta dishes.

The Proverbs Wife Pesto2 cups basil
1-2 parsley
1/4Olive Oil
(I use X-tra Virgin)
1 t-spn salt
1/2 cup pine nuts (optional)

Run everything through the blender or food processor. Add EVOO until you archive desired consistency. Pour into ice trays and freeze or store in airtight container in fridge for 7-10 days.
Making pesto allows me to still enjoy the taste of herbs from my garden during the winter months. Basil and Parsley are two of the easiest herbs to grow. They are virtually maintenance free and can grow in the ground or in a pot.

If you have enjoyed this or any of my post, then consider subscribing to my blog. Your support is appreciated.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge