My gadget loving husband bought me a hydroponic-style herb garden for Christmas. It was the perfect gift for me but the first thing I thought was, “ugh, where am I going to fit that?!” We are pretty maxed out on space but I moved some stuff around and I am loving having herbs on hand through the winter months!!
I would say 75% of the meals I make use fresh herbs because once you start using them you will see how they can transform a dish from pretty good to Ah-maz-ing!
Before I had my fancy herb garden I always picked up a container or bunch of fresh herbs from the grocery store a week. Then I’d use that herb all week in the meals I make. So one week I’d pick up rosemary, the next it would be cilantro, and I just add them to as many dishes as I could get away with to justify spending money on fresh herbs. I love to get the poultry mix variety because then you get 3 or 4 herbs in one.
As you can see, my basil plant finally produced enough leaves for pesto!
I love pesto on sandwiches, pizza, pasta, chicken, you name it! I like using additional greens (baby kale & spinach) to make the basil go farther and to amp up the nutritional value. Oliver has never had pine nuts and I was worried he could have a reaction (he is allergic to walnuts & pecans and is sensitive to cashews & peanuts) so I used almonds for the first time in my pesto.
Pesto with almonds for the win!
- 3-4 cloves garlic
- 3 c loosely packed basil leaves (40 grams)
- 1 c spinach or baby kale
- ½ c whole almonds
- 3½ oz parmesan cheese, grated
- ½ tsp salt
- ½ tsp pepper
- ½ c good olive oil (may need more to reach desired consistency)
- Place all ingredients (except olive oil) in a food processor. Pulse and pour olive oil into processor and blend until smooth. Place in a jar or container and drizzle with additional olive oil before covering. Refrigerate or freeze before use.