Garden Pesto Recipes

PESTO

Steps:

• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

GARDEN PESTO PASTA SALAD

Steps:

• Cook pasta according to package directions; drain. Rinse with cold water and drain well., Meanwhile, whisk together pesto, vinegar, lemon juice, salt and pepper. Gradually whisk in oil until blended., Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.

GARDEN PESTO

Steps:

• Purists say that pesto should be made by pounding the ingredients together using a mortar and pestle. For this recipe, you can certainly do that, starting by crushing the nasturtium leaves, mint leaves (if using), garlic, nasturtium pods, and nuts, then adding the cheese, followed by the lemon juice and oil. Pound until well blended, folding in the marigold petals and salt at the very end.
• Then again, you can do as I do and simply whiz everything (except the marigold petals and salt) in a food processor for a couple of minutes until you have a soft, well-blended mixture. Remove from the processor and fold in the petals and salt.
• Either way, spoon the pesto into small, sterilized jars (see p. 21) and pour a little oil over the surface to exclude any air. Cap with metal lids (see p. 22). Store in the fridge and use within 1 month. If you are making a lot of pesto, pack in small containers and freeze.
• When you come to use the pesto, stir it well before spooning out. Make sure the surface of any pesto remaining in the jar is completely covered with oil before you return it to the fridge (this is very important if it is to keep well).
• Traditionally, pesto is made with the leaves of the sweet basil plant (Ocimum basilicum). If you manage to grow it in good quantities, do make use of it in this recipe. Alternatively, try some other herbs as the base for your pesto. Young, raw nettle tops and wild garlic leaves (both to be gathered in early spring) work beautifully together; parsley (flat-leaf or curly) also works well. Hazels or walnuts can stand in for pine nuts, and a mature, robust Cheddar is a good alternative to Parmesan.
• Calendula officinalis, or common garden marigold, is a really useful herb and should not be ignored for culinary purposes. The golden pigment of the petals can be used, like saffron, to color rice, cakes, desserts, and butter. Alternatively, sprinkle the bittersweet, aromatic petals over mixed salad greens, or toss a few into a fresh herb omelet.

CRUNCHY LEMON-PESTO GARDEN SALAD

Steps:

• In a bowl, whisk together the first 6 ingredients until blended. In another bowl, combine squash, cucumbers, peas, Parmesan and green onions. Pour dressing over salad; toss to coat. Top with bacon to serve.