Pesto Pesto Pesto!!! Who loves pesto?
When most people make it, it involves buying multiple plastic-wrapped bunches of basil, parsley and/or cilantro.
Because that’s how you make pesto!
Unless you’re a city farmer 🙂
ince I grew wary of the scary amounts of plastic packaging involved in making a small bowl of pesto, I have changed my definition of pesto. This has led to some very delicious adventures.
These days, my pesto is made simply of whatever edible green leaves can be picked in my yard or foraged around here. As a result, it’s different every time. It changes with the seasons.
Seasonal City Farm Pesto Recipe
Pick 2 cups of edible leaves – a mixture of aromatic and savory leaves, such as: perennial basil, nasturtium, sweet potato leaves, hollyhock, horseradish, hedge nettle, or whatever. This changes every time but always contains leaves from my mighty perennial Magic Basil – which is probably one of the most worthwhile plants in my farm. Learn more about growing Magic Basil in Israel.
Check for bugs. Since these leaves will be ground to paste, a cursory check suffices. I make sure that the plant is not infested as a whole, and then glance at both the front and back of each leaf as I pick it. I don’t bother trying to remove tiny bugs. If there are bugs, I give the leaves to the chickens. It doesn’t feel like a “job” this way.
Rinse the leaves to remove dust and dirt.
Blend your leaves together with:- 3 garlic cloves- 1/2 TBSP of lemon juice- 1-2 TBSP of olive oil (to taste)- 1/4 tsp of salt (to taste)Sometimes I add nuts, like almonds.
At the end you will have a smooth paste
This pesto is delicious as a dip, in dressings, in scrambled eggs and on pasta. It DOES NOT taste exactly like classic pesto. Get ready for a new kind of yum.
Bonus recipe: Schug
Add a hot chili and 1/2 tsp of cumin and you have SCHUG – scrumptious on challah or pita alongside techina and Israeli salad!
Open your eyes to new pesto possibilities!
Invent your own and have fun!
My name is Naomi and this is my tiny little farm in the heart of the rapidly growing city of Beit Shemesh, Israel. I enjoy growing, making and processing as much of my families own food and household essentials as possible, while nurturing a biodiverse ecosystem filled with beauty and life.