Gardening brings so much goodness. Get a recipe for a versatile Nourishing Basil Pesto.
This was the first year my family and I gardened. And our efforts were worth it—we harvested fruits and vegetables!
It has been so exciting to see a pop of red from the strawberries and tomatoes, a splash of deep purple from the eggplant and a burst of bright green from our flourishing basil. Homegrown produce is way tastier than what you find in stores.
Vegetable gardening not only leads to delicious produce but it gets you outside and connects you to the planet. There’s nothing quite like digging your hand in some dirt and planting something.
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Practice It: Try This Recipe From My Garden: Nourishing Basil Pesto
Ingredients (Choose organic if possible and available.)
Basil (2 or more cups)
1 cup of any type of organic nut roasted (We like walnuts, cashews or pine nuts.)
Extra virgin olive oil (at least a half cup)
Himalayan pink salt
Heat oven to 350 degrees.
Place organic nuts on baking dish and roast for 10 minutes. Remove from oven.
Add ingredients to a food processor or blender and blend. Pour in more olive oil as needed.
Serve over chicken, fish, pasta or as a veggie dip with the other vegetables from your garden. Store leftovers in refrigerator or freezer if making a big batch.