Gro Something Greater: Perfecting Pesto at Home
Disclaimer: I am working with Miracle-Gro for this project and was provided with a sample and compensation. All opinions are my own.
Growing food has been a part of my life as long as I can remember. It started with my Grandparents. They had a small but mighty backyard garden. I adored getting to help “pick” the food when we came to visit in the summer time. I would head outside, usually with a metal colander in hand, and pick as much as my little self could hold. I imagined it was hundreds of pounds but it was probably more like one or two. We won’t split hairs though. I can assure you I picked hundreds of pounds from my parents gardens over the years. They’ve had gardens in all shapes and sizes and grown more fruits and vegetables than I can shake a stick at. They’re great at growing.
And now I’m getting great at growing too. I’m passionate about growing a portion of my own food and it’s something that’s important for me to try to pass along to my children. A side benefit, I’ve found that (with my kids) if they’re part of the growing (and then cooking) process they’re more likely to actually eat the food. Good food. I don’t win all the battles but I feel good about where we’re at.
In the summertime we have a very large garden. Clearly it’s not summer time but that doesn’t mean we can’t grow something greater inside! Like herbs. I’m especially partial to basil. We use A LOT of basil. One of the things we like to do we basil is make PESTO. The kids remove the stems from the basil and then chuck everything into the food processor. It’s really as easy as that.
Best part about pesto is it’s versatility. It’s great as a sandwich condiment, as a sauce for pizzas, in pasta, slathered on a toasted baguette or even by the spoonful. It’s good and good for you!
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Disclaimer: I am working with Miracle-Gro for this project and was provided with sample and compensation. All opinions are my own.
What You Will Need:
- 2 cups fresh basil
- 3-4 garlic cloves
- 1/2 cup extra virgin olive oil
- 1/2 cup grated Parmigiano Reggiano
- 1/2 cup pine nuts
- kosher salt
What To Do:
- Into food processor add: basil, garlic. Pulse to combine.
- Add pine nuts and pulse to combine. Add cheese and WHILE food processor is pulsing GRADUALLY stream in the olive oil.
- Add salt to taste.
- Store unused pesto in refrigerator.