Homegrown Garden Seedsheet Pesto Recipe
No one likes wilted basil from the produce isle, or brown, preservative-laden pesto pre-made from the store. Everyone knows pesto is the best when you make it yourself, but have you ever grown your own organic herbs to go in it?
Pesto is essentially a blank canvas with a few minor guidelines to do it right. First, pick your favorite herbs-- the fresher the better (especially picked moments before from your personal Seedsheet). Make sure to have an acid (lemon), garlic (obviously), and some kind of oily nuts or seeds. Pine nuts are the classic choice, but you can always try using walnuts or toasted almonds to get a slightly different result. As far as the cheese, let's just say it's not mandatory...but we'll leave that one up to you.
Check out one of our favorite delicious pesto recipe sketch below. This simple recipe is great for nights when cooking up a quick meal for two!
- 1 cup fresh basil leaves
- 3 fresh sorrel leaves
- 1 clove garlic, peeled
- 1/4 cup parmesan cheese
- 2 lemon wedges
- ¼ cup pine nuts
- ½ cup olive oil
- Salt & Pepper to taste
- In a food processor, combine your fresh grown basil, sorrel, garlic, parmesan, lemon, and pine nuts.
- Add the olive oil to the food processor and mix to your desired consistency.
- Add salt and pepper to taste.
- Serve immediately!