It’s garden time again and I always get a little hasty when waiting for the veggies in my garden to mature. Herbs grow the quickest so the first dish of the season was pesto.
Super easy. Super Delicious.
Here’s my recipe:
Thyme-Oregano-Basil equaling to a bunch
Olive Oil
Small Lemon
Garlic
Sea Salt
Pepper
Fresh Parmesan Cheese
Chop the herbs, Parmesan cheese and garlic with a hand chopper and combined together in a bowl. I did not use a food processor but you can choose to, making the process quicker and the consistency smoother. Squeeze both sides of the lemon into bowl. Start with ¼ cup olive oil and work your way up to desired consistency. Add salt and pepper to taste.
Traditional pesto is made with pine nuts but I left it out because I did not have any on hand. If you are a person who is allergic to nuts, this is a great recipe for you.
I poured the pesto over Organic Mung Bean Fettuccini with grilled chicken breast…
and received rave reviews.
Slangshot 