A natural living site where you'll learn about organic gardening, foraging, home medicine and more.
Pesto. Too delicious for words, right? And although serving it on pasta is still my favorite way to eat it, I enjoy it on potatoes, pizza, sandwiches, and as a dip.
When you think pesto, do you think basil? Yes, basil is traditional, but pesto can be made with just about any herb, with garlic scapes, and with foraged greens like nettle.
Or with dandelion leaves. Delicious dandelion pesto.
The basil is still going strong in the garden so it’s time for more pesto. We’ve had lots of it with pasta this summer and I’ve frozen a bit as well. Tonight I thought I’d do something a little different and serve it over potatoes. The pesto recipe is below. For the potatoes, I simply cut several large potatoes into 1/2″ cubes and boiled until tender.
For the pesto, blend together 2 packed cups of fresh basil, 3/4 cups of grated parmesan cheese, 3/4 cup of olive oil, 4 T of garlic, and 2 T of pine nuts. Optionally, do not add the pine nuts until after blending for some added crunch. That’s how I like it. Stir with the cooked potatoes ….. serve and enjoy!
Garlic is classified as either softneck or hardneck. Hardneck garlic, which is generally grown in the north, forms curly flower stalks called scapes and can be used to make a fantastic garlic scape pesto.Continue Reading