Do you see the pretty light-purple blooms toward the top/middle of the photo? Yeah...I didn't quite get them picked as soon as I should. But, oh well, it's still totally edible. They'd probably make a sweet garnish, too.
Ingredients:
equal parts finely chopped basil leaves*
and walnuts
2-3T olive oil
1/2 cup low-fat Parmesan cheese
3 stalks of green garlic*
milk
Items with a * came from the garden.
*
I decided to not use a food processor this time. I heard that hand chopping the ingredients for pesto is much more authentic and brings out better flavor.Pictured above is equal parts finely chopped basil leaves/blooms and walnuts. Yes, walnuts. Why not pine nuts? I didn't have any and didn't feel like running to the store. Don't try to tell me that walnuts aren't used in pesto, because I already know pine nuts are traditional, but I don't think purple cinnamon-basil pesto is exactly traditional to begin with, and I'm going to deviate from tradition even more. Hold onto your pants. ;)
Oh, and it was delicious. I used it as a dip for crackers and a spread on a pita. Maybe next time I'll put it on pasta.
I love all the colorful pictures on your blog! I want to start a small indoor/patio veggie/herb garden this week. I know it's a bit late in the year to start but did you have any helpful tips? Keep up the gardening and I'll definitely be back!
ReplyDeleteActually that's how I got started last year. I went to the garden center and got a few of the herbs they had left. They didn't last long, so you'll want to bring them inside.
ReplyDeleteThere isn't much of a growing season left here in Iowa, so I'm planning on trying to overwinter some of my herbs on a windowsill. I'm working on planning out what I'm going to do, and then I'll post about it :)