Sustainable living and food self-sufficiency are attainable goals, even if you live in an urban setting and have just a few feet of soil in which to plant a garden. In Gardening by Cuisine, (Sterling Publishing, 2013), author Patti Moreno shows you just how easy (and affordable) it is to parlay your garden’s bounty into memorable meals by planting more vegetables, herbs and fruit in less space. Use the Six-Herb Pesto Recipe in the following excerpt for an appetizing addition to your summer dishes.
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With this recipe you can use almost every herb in your garden for a fresh, flavorful pesto. With every bite you’ll taste a variety of different herbs. Make an extra batch and freeze it for a summer-fresh dish next winter.
Six-Herb Pesto Recipe
• 1 cup fresh arugula leaves
• 1 cup fresh parsley leaves
• 1/2 cup fresh mint leaves
• 1/4 cup fresh oregano leaves
• 1/4 cup fresh sage leaves
• 1/2 cup finely chopped fresh chives
• 1/2 cup coarsely chopped pine nuts
• Juice of half a lemon
• 1/4 cup grated Parmesan cheese, more to taste
• 2 cloves garlic (or more, if desired), sliced
• 1/2 cup olive oil or more
Put the ingredients into a food processor and pulse while adding olive oil until the mixture has a paste-like consistency. This herb pesto can be made ahead of time and refrigerated for up to two weeks or frozen for up to six months. It is delicious as a salad dressing, a dip for vegetables, or a sandwich spread. To serve Six-Herb Pesto with pasta, use 3 cups of pesto per pound of pasta and stir in a half cup of boiling pasta water.
Reprinted with permission from Gardening By Cuisine © 2013 by Patti Moreno, Sterling Publishing Co., Inc.