Add Sunshine To Your Winter Cooking
an easy fresh recipe to chase away cold days
With high grocery prices and so many fresh produce items (especially herbs and greens) boasting less-than-ideal quality, it is well worth experimenting in a little indoor space to grow in the off-season.
When we moved 24 years ago, Wisconsin boasted 180 frost-free days!
Over the years I’ve tried to do some window pots of herbs and mostly due to my negligence (don’t judge!) they have never really thrived. For my birthday last year, B got me an AUK smart garden. Within about 30 days we had lush greens; basil, watercress, and arugula.
Let me let you in on a secret!
Pesto is super easy to make, takes about 5 minutes, freezes beautifully, and can be used in many dishes! It can be a topping for pasta, a marinade for meat or tofu, or a great flavor bomb in your favorite soup or stew. Yesterday, I made a batch combining all three of the above greens. It made enough for pasta for dinner, and I froze the rest into large ice cube molds for future suppers.
When it comes to pesto, get creative! It doesn’t just have to be basil.
Just as I combined basil, watercress, and arugula for last night’s pesto, the sky is the limit. One of my favorites in early spring is harvesting tender nettles (blanch these first to get rid of the sting!). Have you tried different variations? Comment below and let me know. I’d love to hear!
Pesto
In a 6-cup food processor, fill to the top with greens. Add 1/4 cup nuts (pine nuts, walnuts, hazelnuts), 1/4 cup grated parmesan cheese, three garlic cloves, salt, and pepper to taste. Drizzle in extra virgin olive oil and pulse until the mixture reaches the desired consistency. Enjoy!
Until next time,
