I love summer. The warmer weather and longer days almost make you feel as if there are really more than 24 hours in a day right now. This time of year is also when when my Southern California organic garden is bearing more heavily than it does during any other season.
|Here's what my vegetable & herb garden looks like right now|
My basil was over 18" high so I decided to snip off a bunch today. I also picked the first few dozen juicy sweet cherry tomatoes to ripen of two different varieties in beautiful tangerine and red hues. Then I set about the task of making dinner for my hubbie and four hungry teenagers with the produce just picked along with some other things I happen to have on hand in my kitchen.
This nutritious and light meal was perfect for a summer supper. My hubbie and kids devoured this in no time. Perhaps you and your family will enjoy it as much as we did.
Organic Basil Pesto
1 cup fresh basil, washed
3 cloves fresh garlic, peeled
1/3 cup pine nuts
1/2 cup grated parmesan cheese
1/2 cup virgin olive oil
Pinch of sea salt to taste
This can be made a few days ahead or on the same day for dinner that night. All ingredients are raw and there is no cooking involved in making this pesto sauce so get the kids involved with whatever tasks you think are age-appropriate for them. As always be sure that they are supervised at all times and that they are not using anything sharp that could cut their little hands.
|Mortar & Pestle with pounded basil that may appear black in color at first|
Next, you'll cut the garlic cloves into large chunks and add them to the basil mortar, grinding to blend them in. Then add the pine nuts and pound some more, followed by mixing in the parmesan until you have a thick grainy looking paste.
|The pesto turning into a beautiful green|
|My oldest as a toddler loved picking tomatoes with Mommy|
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