Every year we’re lucky enough to have some of our students in the Early Childhood Center help us plant herbs we use in our kitchen. This spring they planted basil and parsley. If you want to take an inspiration from our children, plant your own herbs in pots. If you don’t have the space, try getting some fresh herbs, either at a farmers’ market or from your vendor instead of using the regular dried varieties. Here’s a great recipe to highlight herbs that’ll make any recipe taste fresh!
Basil Spinach Pesto
Makes about 3 to 4 cups
1 ½ cups washed and packed baby spinach leaves
1 cup washed and packed basil leaves
¼ cup toasted nuts (walnuts, pumpkin seeds, etc.), Optional
¼ cup grated Parmesan
2 to 4 cloves garlic, peeled and chopped
½ tsp salt
1 tbsp. fresh or bottles lemon juice
¾ tsp lemon zest
½ tsp ground pepper
½ cup olive oil
Place all ingredients in the bowl of a food processor and pulse until well combined and the consistency is a thick puree. Alternately, put all ingredients in a stainless bowl and using a mezzaluna, chop all ingredients until they are roughly chopped and well combined. Refrigerate until used.