Pesto Recipe

During the summer, I make a batch a pesto using basil from our garden. As a reminder, I don’t tend to measure! I wing it quite a bit.

All of the veggies in this recipe are local, except the lime juice. Basil from our garden. Cucumber and jalapeno from Nurse Becca’s garden. Microgreens from Hole in the Woods Farm (Culver Farmer’s Market). Green onions and garlic from Flower Hill Farm (Culver Farmer’s Market).

Winter Pesto Recipe

Ingredients:

• Lots of basil, around 4 cups

• Juice of 1 green limes

• Cucumber (washed, ends cut off)

• Your favorite pepper (that is a jalapeno, veins/seeds removed)

• Microgreens

• 2-3 green onions

• 5-6 cloves of garlic

• 1/2 cup nutritional yeast

• Extra Virgin Olive Oil

• Peanuts or Almonds (optional)

• Salt to taste

Instructions: Throw all the ingredients in a food processor. Blend until smooth. Add more olive oil and peanuts/almonds if using to reach desired consistency. I like it thick.

How to Use: I use the pesto through out the week in pesto bowls, like shown in this photo! I love pesto and tomato sandwiches with lime juice. Pesto and cuke sandwiches are a close second. You can have pesto on crackers as a quick snack.

Avocado Pesto Bowl with Tomatoes, Lime Juice, Local blackberries, and Norwegian Vegan Crackers

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