It is summertime, and the garden is in full swing! This year, I added a raised bed to my deck. It is has officially replaced the random collections of pots on my deck that never successfully grew anything. The new raised bed on the otherhand is an herb master. Or it was until Charlie figured out that she can jump into it and tear plants out. Crazy puppy!
The two herbs to survive are two of my favorites – mint and basil. Basil is one of those summer tastes that I cannot get enough of, and I have been telling myself that I need to try making my own pesto. Until now, I’ve let the cost of pine nuts hold me back. They are so expensive! But, with a thriving basil plant, how could I resist, and with a thriving mint plant, how could I resist throwing some of that in also?
I’m so glad I finally gave in to the extra cost. Homemade pesto is so much better than store bought. I happily found out that the added mint makes the pesto taste even more like summer and isn’t at all overpowering. All I could think of was the million things I wanted to cook with this – a summer caprese salad, pesto chicken, pesto pasta salad. The possibilities are endless, and we have just enough summer left to try them out!
If you are experimenting on your own, try adding two mint leaves in at a time to find the basil-mint balance that suits you best. Enjoy!
- 1 cup fresh basil
- 1/4 cup olive oil
- 1/4 cup pine nuts
- 6 mint leaves
- 1 clove garlic
- 1/3 cup Parmesan
- Add all ingredients to a blender and puree.
- That's it!