I’ve always dreamed of having an herb garden. Being able to step out into your yard and pick fresh veggies and herbs to feed your family sounded perfect. My hubby helped me make my dream come true. For Mother’s Day he built me beautiful planter boxes so I could plant broccoli.
Then he set up two plastic planter boxes and filled them with a special mix of manure and potting soil. We planted basil, parsley and thyme in one, and rainbow carrots in the other.
The whole experience of planting, tending, and harvesting has been a delightful adventure. It’s wondrous to watch these little plants and seeds grow and mature into the beautiful herbs and veggies we’re enjoying today. My favorite part of the day now is when I first check on the garden. The sight of the sparkling morning dew clinging to the bright green branches in the morning light is magical. The fresh smells are rejuvenating and relaxing. The garden helps to jump start my day. I love it!
There is one plant that I’ve been picking a bit more than the others, basil. It is by far my favorite herb. Lucky for me the basil we planted is growing strong and bearing abundant leaves. It’s allowed me to try many different versions of my basil pesto. The recipe I’m sharing today is quick, easy, and looks as wonderful as it tastes.
I think everyone should have their own edible garden. It’s such a great feeling to watch your food grow and know that you helped to create what your family is eating. I look forward to tending my edible garden and being inspired by its beauty every morning. There will be many more recipes to come from my dream edible garden.
1 1/2 cups of fresh basil leaves
1/2 cup of fresh parsley
2 cloves of garlic
1/4 cup toasted pine nuts
1/2 cup of extra-virgin olive oil
kosher salt, to taste
freshly ground pepper, to taste
1/4 cup of parmesan cheese
1/4 cup pecorino cheese
Place basil and parsley in the food processor or chopper.
Add the garlic, pine nuts and cheese and pulse until fully incorporated.
Add the olive oil and combine on high until smooth.
Season with salt and pepper. Cook pasta and drain.
Put pasta in a serving dish. Spoon the pesto over the top and toss.
Serve and Garnish with fresh parmesan cheese.