With an abundance of ripe heirloom tomatoes and Italian basil this month, the two flavors are naturals to be enjoyed together. Doesn’t this pesto look like green gold? I started my basil from planted rows of basil seed tape. This was a new method, which looking back worked out well. It took a while for the seedlings to rev up, but with our recent heat, all the basil took off.
I had an abundance of vine-ripened Sun Gold and Sweet 100 cherry tomatoes from the garden. The vibrant color alone is so beautiful. These tomatoes are ripe, sweet and ready to eat. I halved the cherry tomatoes, and added a little coarse sea salt and pepper. I then set the tomatoes aside, until the pasta was cooked.
I made the Classic Basil Pesto recipe out of the new The Sunset Edible Garden Cookbook: Fresh, Healthy Cooking from the Garden. Sunset mentions that they originally published this recipe in 1959, and back them suggested serving it over sliced fresh mozzarella slices. When I made this recipe, I doubled it. I would not suggest doubling the garlic amount, when doubling the recipe.
I have really enjoyed this new edible cookbook, and would highly recommend it. It is a great natural step for the gardener, and how to best use one’s harvest. I like the recipes, the format, and the photos. There are many more tempting pesto recipes to try, too. Parsley-Mint Pistachio Pesto, Swiss Chard Pesto Pasta, Arugula Pesto Farfalle anyone?
Please share your favorite pesto recipe from the garden.