Garden Pesto

Pesto works with any fresh garden herbs or a combination of, and why use pine nuts when walnuts are just as good or better. I invent a slightly different version of pesto every time I make it because there is no 'one way.' This recipe was last night's combo from the early herb garden where the basil is still young, the parsley well underway, and the spinach smiling.

Ingredients:

Parsley
Genovese Basil
Lemon Basil
Spinach 
Garlic - one head
Walnuts - minced
Parmesan cheese - grated
Sea salt
Extra virgin olive oil
Fresh ground black pepper

I used a mezzaluna, one chef's knife, and a hand-held stand grater. A mezzaluna was invented to mince herbs, the gently rocking motion does a fine job, as good as any prep machine invented. Experiment—I used a handful of basil, a greater quantity of parsley, and a few large spinach leaves. Garlic, we like it heavy. Parmesan, to suit your taste and the value of the other ingredients. Walnuts, I think I used about 1 cup. Olive oil, buy the best and use liberally. Freeze what you don't need tonight. There's nothing like a jar of homemade garden pesto from the freezer—you can't go wrong. 

Comments

[David Schillo]

Nice post to make a Garden Pesto. Thank you for sharing your stuff on a blog. It is doubtless that we have similar interests. Something is very helpful to me.