Recipes From The Garden

By Karin Brosnan - Sunday, August 10, 2008

If your garden is like mine you probably have a ton of basil popping up! Here is a great pesto recipe to make using up your fresh basil.



Fresh Basil Pesto Recipe

Ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor
Method
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Unfortunately our garden did not produce one zucchin!! But I know any of you who planted zucchini probably have more than enough. I found this recipe online and thought it sounded good. Another way to use up more of your garden produce.

These tasty zucchini muffins would also be delicious with about 1/2 cup of chopped walnuts or pecans, either in addition to the carrots or to replace them.
INGREDIENTS:
2/3 cup vegetable oil
2 large eggs
2/3 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
PREPARATION:
Grease and flour 12 muffin cups. Heat oven to 375°.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

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3 Comments

  1. Uh, my garden is apparently nothing like yours, but I DID copy the recipe down! That should count for something. I actually hate pasta (don't tell anyone), but my husband would love this recipe. Thanks!

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  2. Oh yum! I can't wait to try these recipes! My garden didn't do very well bugs are eating all of my tomatoes, but I have tone of okra. Never fails. Have a great week.
    -Cheers, Amy

    ReplyDelete
  3. Mmmm... that basil pesto is making my mouth water!

    ReplyDelete

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