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Some more early summer garden recipes: Pesto!

So I’m a bit over salads right now and had a brain wave…pesto!  This is perfect for when it’s too early for actual veggies yet, but you’ve got a bunch of herbs, edible flowers and veggie greens to choose from.  You can use anything edible from the garden, it requires no cooking (which in summer is awesome) and you can put it on anything from pasta to potatoes to chicken, or even just on bread.  I’m usually too lazy to actually cook after work, so I love things like this that you can just take out of the fridge, toss with something you made the day before and you can crack open a beer and lounge on the balcony with dinner in less than 10 minutes.

What I used (and again, you can use really anything edible from the garden.  What also tastes great is using feta instead of Parmesan, which will give you more of a spread than a pesto.  You can also add pine nuts which you always find in Genovese pesto, but I can honestly live without them if there’s a lot of other stuff in there):

From the garden: Two kinds of mustard greens, mustard flower, hyssop, Spanish mint, pumpkin flower, red rose petals (they added yellow and red flecks to the green pesto…beautiful! Also, yummy.),  gold oregano, tarragon, nasturtium greens, alfalfa greens, marjoram

From the store: olive oil, garlic cloves (lots), lime juice, a big hunk of Parmesan cheese, salt and pepper, a teeny bit of red chili pepper.

Chuck it all into a blender, blend the heck out of it, and when it’s smooth you’re done!

I wanted to add some onion, but found out too late I didn’t actually have onions, so that was that.


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