The Perks of my Pesto? Easy, Healthy and Garden-Friendly!

Kim’s ‘Everything but the Kitchen Sink’ Pesto

Pesto is a culinary flavor bomb that offers a delightful combination of simplicity, health benefits, and versatility. Whether you’re a seasoned cook or a kitchen novice, making pesto is an effortless way to elevate your meals while packing in plenty of nutritional value. It’s a great sauce to make if you are new to cooking as it is all based on your taste!

 

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One of the best things about pesto is its simplicity. With just a few basic ingredients and a blender or food processor, you can whip up a fresh, vibrant sauce in minutes. The traditional recipe calls for basil, garlic, pine nuts, Parmesan cheese, and olive oil. However, pesto is incredibly flexible, as you will see from my recipe. You can easily swap out ingredients based on what you have on hand. No pine nuts? Use walnuts or pecans. Out of basil? Try spinach, kale, or arugula. Add any herbs that might be on their last leg in the fridge. This adaptability makes pesto perfect for a fridge clean-out or utilizing fresh garden produce.

 

 

Health Benefits
 

Compared to many other sauces, pesto stands out for its health benefits. Here’s why:

 

  • Basil: Rich in antioxidants and anti-inflammatory compounds, basil can help reduce oxidative stress and improve overall health.
  • Garlic: Known for its immune-boosting properties, garlic is also great for heart health.
  • Olive Oil: A staple of the Mediterranean diet, olive oil is high in monounsaturated fats and antioxidants, promoting heart health and reducing inflammation.
  • Nuts: Whether you use pine nuts, pecans, walnuts, or almonds, nuts add healthy fats, protein, and essential nutrients like vitamin E and magnesium.
  • Parmesan Cheese: While cheese should be consumed in moderation, Parmesan offers calcium and protein, along with a burst of umami flavor.

 

Pesto is a fantastic way to make the most of your garden’s bounty. Basil grows abundantly in the summer, and harvesting your own fresh leaves can enhance the flavor and nutrition of your pesto. (I actually grow my own basil in the winter, as well, with an indoor mini-hydroponic garden). Additionally, if you grow garlic, spinach, kale or your own herbs, you can create a pesto that’s truly homegrown. This not only reduces food waste but also ensures you’re eating fresh, organic ingredients.

 
Versatile and Delicious

 

Pesto isn’t just for pasta. Spread it on sandwiches, use it as a dip for veggies, swirl it into soups, or even top your grilled meats with it. Its bright, fresh flavor can transform any dish into a gourmet experience.

 

Kim’s ‘Everything but the Kitchen Sink’ Pesto Pasta with Crumbled Bacon

Ingredients
  • 2 cups basil
  • 1 cup cilantro
  • 1 cup spinach
  • 2-3 tbsp fresh dill
  • 1 cup pecans (sub pinenuts, pecans or any softer nut)
  • 1/2 cup parmesan, fresh grated
  • 4-6 garlic cloves
  • 1/3-1/2 cup lemon juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cumin
  • 1/2-3/4 cup olive oil
  • 8 strips bacon
  • 1 package pappardelle (or your favorite pasta)

Instructions
  1. Add basil, cilantro, spinach, dill, nuts, parmesan, garlic, 1/3 cup lemon juice, salt, pepper, cumin and 1/3 cup olive oil to food processor or blender. Pulse and then blend until everything is fully incorporated.
  2. If the mixture is too thick, add more olive oil through the drizzle hole as the machine is going. Keep adding until you like the consistency of the pesto.
  3. Taste your pesto and adjust seasoning to your preferences – you can add more lemon, salt, garlic etc. until you are happy. Set aside.
  4. Start water boiling in large pasta cooking pot with salted water.
  5. Heat sauté pan on medium. Fry bacon until perfectly crispy and set aside on paper towel.
  6. Add pasta to boiling water. Boil according to pasta package instructions.
  7. Chop bacon
  8. Pull pasta right when it’s al dente and add to pesto in large bowl, mixing thoroughly.
  9. Place in serving dish and top with crispy bacon bits.
  10. You may not use all of the pesto sauce, depending on how much pasta you are making – store extra pesto in individual portions in freezer safe zip-lock bags for up to 3 months. Just pull one out anytime you need it!

 

Enjoy!

 

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