Summer is over and Fall is officially here. While not everything was a success over at my little community garden plot, the basil thrived. Never mind that I didn’t even plant basil. Hey, if it shows up in my 10 ft. sq. plot, it’s fair game. I thought I’d share a few pictures of my successes none the less. Not too shabby for my first time gardening if I do say so… [Keep reading ‘below the fold’ for photos and a recipe for Spinach Basil Pesto.]
Considering I didn’t receive the plot until late June and my overall gardening skills are pretty much nil, I’ll chalk this first summer up as a success. I may even get brave and try my hand at a little fall gardening. In the meantime, if anyone has an ingenious method for getting rid of potato bugs naturally aside from flicking them, one at a time, to see which one flies the farthest, I’m all ears.
Tomorrow my family will be feasting on okra, but today it’s basil and what better way to make use of a large quantity of the delicious green leaves than to swirl them into a gorgeous bowl of fresh pesto. I like to add a few cupfuls of spinach to mine as well just to up the healthy meter a bit higher.
Whipping up a batch is super simple as long as you grab a food processor and not a blender like I did. I knew instantly after the first attempt at mixing that I went in the wrong direction but I was too darn stubborn to change it up at that point. Future mental note made; food processor.
Add a pile of basil, a hearty cup of pine nuts, a couple cloves of garlic, and a few handfuls of spinach. Grind them up good (in a food processor if you know what’s good for you).
Total Time: 15 min
- 3 Cups Basil, Packed
- 3/4 Cup Pine Nuts
- 2 Cups Spinach, Packed
- 4 Cloves Garlic, Minced
- 1 Cup Olive Oil
- 2/3 Cup Parmesan Cheese
- Salt to Taste
Drop the basil, pine nuts, spinach and garlic into a food processor and mulch.
With the processor on, slowly pour the olive oil in until incorporated.
Mix in the Parmesan cheese.
Salt to taste.