last week i spent a great deal of time in our garden trying to figure out what to do with our herbs since our tomato plants are completely taking over. after standing there, toes deep in the garden soil for probably far too long, feeling overwhelmed by the abundance that is our garden, i decided to let the tomato plants be and instead move our basil and a few other herbs into large pots where they can grow and have their own space. we are learning so much from this little garden of ours this year, that is equal parts rewarding. aaron has made a few notes in our garden journal of things to change and do differently next year, that already has me excited and looking forward to next year’s stock!
so far the lettuce and the herbs have been the only things ready for harvesting. lately, we’ve been on a huge pesto kick and have been having fun exploring different recipes and creating our own. so far, this nut free blend has been my favorite. i put this sauce on everything, darlings! you must try it. super easy, and it’s just too good not to share!
R e c i p e + i n g r e d i e n t s :
– 20 or more basil leaves
– 1/3 of one fresh jalapeño or more or less, depending on how spicy you want it
– olive oil (the amount will greatly depend on how much basil you’re using. typically start off using a couple tablespoons and add more as i go along if needed)
– 1.5 tablespoons asiago cheese
– a sprinkle of salt + pepper
– a dash of onion powder
– blend it all together, making sure your consistency is paste like.
– spread it on crackers, use it on your sandwiches, on your eggs, or in your pasta. enjoy!