Plot to Plate No .2: Homemade Pesto Recipe
There’s something truly special about walking out to your own vegetable plot, selecting fresh produce straight from the earth, and bringing it back to the kitchen to create something delicious. For us, it’s more than just cooking—it’s a lifestyle. We’re both passionate foodies who love spending time on our allotments, and for us, gardening isn’t a chore but a sanctuary. It’s our place to unwind, reset from demanding day jobs, and embrace the joy of growing our own food.
The Joy of Growing and Cooking
One of the greatest rewards of growing your own produce is the abundance of fresh, flavourful ingredients that are always within reach. There’s something incredibly satisfying about crafting a dish with ingredients you’ve nurtured from seed to harvest. Both Katie and I enjoy experimenting in the kitchen, putting our own twists on classic recipes, and we’re excited to share some of our favorites with you over the next few weeks.
As any gardener knows, certain vegetables often come into season all at once, leaving you with a bounty that’s almost overwhelming. It’s during these times that having a variety of recipes is essential. We’ve had moments where we found ourselves with more produce than we knew what to do with, which led us to discover and create new recipes that we’re eager to share.
Homemade Pesto: A Taste of Summer
This year, I decided to scatter basil seeds around the tomato plants in our greenhouse. It turns out that basil and tomatoes are the perfect pair, not just on the plate but in the garden as well. The basil has thrived, even though the tomatoes are still ripening. With so much basil on hand, I decided to make homemade pesto, a favourite in our household. The best part? It’s quick, simple, and tastes far better than anything you’ll find in a jar at the supermarket.
Ingredients:
50g pine nuts (lightly toasted in a dry frying pan)
80g fresh basil
50g Parmesan
150ml olive oil (I like to use half extra virgin, but that’s optional)
2 garlic cloves
Method:
Add all the ingredients into a food processor and blend until smooth.
Season to taste.
Transfer the pesto into a container and store it in the fridge, or freeze it for later use.
The only downside? Once you’ve tasted homemade pesto, you’ll never want to go back to store-bought again!
Looking Ahead
Over the coming weeks, we’ll be sharing more of our favourite “plot to plate” recipes, each one celebrating the fresh, vibrant flavours of homegrown produce. Whether you’re an experienced gardener or just starting, we hope these recipes inspire you to get creative in the kitchen and make the most of your harvest.
There’s nothing quite like the satisfaction of turning fresh produce into delicious meals for family and friends. So, stay tuned for more recipes and gardening tips as we continue our journey from plot to plate!
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