Classic pesto is made with fresh basil, Parmesan cheese, walnuts, olive oil, lemon, garlic, and salt.
Pesto is the traditional pasta sauce. Pesto is also a flavorful addition to grilled vegetables, grilled chicken, salads, sliced tomatoes, pizza, bean and vegetable soup, and as a vegetable dip.
Pesto—which is essentially a pureed herbal mixture—can also be made with cilantro or tarragon.
For a less oily pesto, substitute orange juice for the olive oil.
Know What to Plant This Week
Every week I answer the gardener's most important question: what should I plant now? Get seasonal planting advice free — or go Pro for my full Soil Temperature Garden Report, with soil temperature, moisture, weather trends, and crop-by-crop recommendations.
⅓ cup grated Parmesan cheese or shredded romano cheese
3 tablespoons walnuts or pine nuts lightly roasted
½ teaspoon salt
5 tablespoons, extra-virgin olive oil
A squeeze or two of lemon juice
Directions to Make Classic Basil Pesto
Peel and slice the garlic and put it in a large mortar. (The garlic should flavor the pesto not overwhelm the basil.) Add a pinch of salt and nuts and pound the mixture to paste.
Add the basil leaves to the garlic and nuts and continue pounding and grinding the leaves until the mixture is smooth.
Add the cheese and continue pounding as you gradually add the oil. Add more oil or less oil depending on the thickness desired. Alternatively, you can whirl all ingredients in a blender until smooth.
Stephen Albert is a horticulturist, master gardener, and certified nurseryman who has taught at the University of California for more than 25 years. He holds graduate degrees from the University of California and the University of Iowa. His books include Vegetable Garden Grower’s Guide, Vegetable Garden Almanac & Planner, Tomato Grower’s Answer Book, and Kitchen Garden Grower’s Guide. His Vegetable Garden Grower’s Masterclass is available online. Harvesttotable.com has more than 10 million visitors each year.
Turnips can be boiled, steamed, and stir-fried. Cook turnips until they are just tender-crunchy–less than seven minutes or so for a young turnip. The flavor will be mildly sweet and crisp. Turnips can be cooked in several ways. Roast turnips, braise turnips in butter, make turnip and potato purée, glaze turnips, or make a turnip…
Parsnips can be peeled, sliced, and sautéed or steamed like carrots. You can boil and mash them with butter and cream like potatoes. Parsnips can be cut into chunks and added to soups or stews or baked in the oven with meat stock and butter. Roast parsnips with beef, pork, or chicken. You can parboil…
Here is a recipe for fresh vegetable lasagna—for all seasons. I am going to give you—in one recipe—the options to make this hearty and tasty dish in cool weather—using butternut squash or kale or spinach or a combination of these—or in warm weather—using bell peppers or eggplant or Swiss chard. As well, you likely will…
Salsa is a delicious and versatile condiment, dip that can be enjoyed with a wide variety of foods. Although it’s most commonly paired with chips, salsa can also be used as a topping for tacos, eggs, grilled meats, or salads. If you’re a fan of this tasty dip, why not try growing your salsa ingredients?…
White bean soup is hearty and well suited for cold weather. Basic bean soup is easy to make; follow one simple rule for best flavor: keep the heat low; bean soups burn easily. Variations on bean soup are many: you can add leftovers, fresh vegetables such as greens sliced thin or chopped, pasta, cooked vegetables—carrots,…
Okra is easily cooked and served. Okra has a rich, sweet earthy flavor. The flavor is similar to eggplant with hints of asparagus and artichoke. The peak okra harvest season is mid to late summer. How to choose okra Kitchen Helpers from Amazon: How to store okra How to prep okra for cooking How to…
Gardening Tips in your Inbox!
Subscribe today to get our weekly recipe newsletter! You don’t want to miss out!
