Fresh ingredients make all the difference


Spring and summer means using the freshest ingredients possible! I begin with planting seedlings in my Tower Garden so that as soon as the chance of frost passes, I can transfer my plants from inside to around my patio. Basil is my favorite herb due to its intense flavor and beautiful color – it adds to any dish of fresh, raw ingredients.


Incredibly flavorful, pesto can be tossed with 1 lb. pasta, spread on crusty bread and sandwiches (paninis!), or sprinkled on pizza. Pesto freezes very well in a small cup-sized container for up to 9 months.


  • 1 C fresh basil leaves, tightly packed
  • ½ C fresh Italian flat leaf parsley
  • 2 garlic cloves, sliced
  • 1 t salt
  • Freshly ground pepper to taste
  • 1/3 olive oil
  • 1/3 C freshly grated or shredded Parmesan cheese
  • ¼  C pine nuts or walnuts


Add herbs, garlic, salt and pepper to food processor and process finely. Add remaining ingredients but do not over-process; the nuts should be in discernible pieces. 

PESTO printable .pdf

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