Category Archives: pesto

Herb Pesto Roasted New Potatoes and Carrots


I took the herbs I have growing on my balcony and made a yummy pesto.  Pestos are great.  I get to control the fat content, the salt, etc…

I use pestos for everything.  I coat my pasta, slather it all over chicken and this time all over my veggies. 

Unfortunately, my “recipe” is a handful of this and a handful of that.  I don’t think you could fail at this.

Herb Pesto

  • A handful of Italian flat leaf parsely
  • A handful of Sage
  • A handful of Rosemary
  • A handful of Thyme
  • 1/4 – 1/2 cup slivered almonds or pine nuts
  • 2-3 garlic cloves
  • Olive oil
  • S & P to taste

Pulse everything in the food processor or blender (except oil) until fine.  Slowly drizzle the olive oil into the food processor or blender while its running until you get your desired consistency.  You can make it thick or thin..whichever you like.

Cut up your veg and toss them with the pesto.  I used the wonderful new potatoes and carrots I got in my CSA box.


  Spread veggies in a roasting dish and bake at 375 until soft (about 40 mins).

The pesto gets good and crispy and the potatoes and carrots get soft and creamy.  Ohhhhh so good.


Leave a comment

Posted by on August 13, 2009 in pesto



Spring Onion Pesto & Pasta


I like to experiment.  Sometimes my experiments go straight to the garbage can and sometimes I hit a home run.

Score one for Sarah.  There were some gorgeous spring onions in my CSA box this week along with a garlic scape.  I looked in my pantry and saw some slivered almonds and the last remaining garlic clove.  I was graving pasta and thought I might make a sauce with all the good stuff I had, then it dawned on me to try a pesto.  See, pesto doesn’t have to be basil based, you can used whatever you like. 

This was fantastic.  Not too onion-y, not too garlic-y.  Just right.  A different, yet refreshing flavor.  I will make this again.

Spring Onion Pesto

  • 3 spring onions, roughly chopped
  • 1 garlic scape (if you don’t have garlic scaped just use another clove of garlic)
  • 1 garlic clove
  • 1/4 c parmesan cheese
  • 1 small handful of slivered almonds
  • Olive oil
  • S & P to taste
  • 1 lb cooked pasta, pasta water reserved (about 1 c)

In a food processor or blender add all the ingredients except oil and salt/pepper.  Pulse until well ground up.  Stream in olive oil and add salt/pepper until you get something that looks like this.


Add as much as you like to cooked pasta.  Add some of the reserved pasta water to help mix it along and enjoy.


Posted by on June 30, 2009 in pesto, spring onions


Tags: ,


A little math equation for you…











The picture doesn’t do it any justice.  This pesto looks, smells, tastes fantastic.  I have some pasta cooking on the stove and I cannot wait to slather it in pesto.  The cheese, well it could not be any fresher.  The garlic, look at it.  Gorgeous purple streaks. HighCross Farm is where that comes from.



1 bunch of basil leaves (3-4 cups, loosely filled)
1/4 toasted pine nuts (or walnuts)..pine nuts are better in my humbled opinion.
1/4 Parmesan
1-2 cloves garlic
1/4 cup olive oil

Tear basil leaves off stem and place in bowl of food processor. (or blender)
Add nuts, cheese and garlic to the bowl.
Start blending and pouring olive oil into the mixture while it’s whirling around.
Mix until it’s finely chopped and holds together well, about 1 minute.

1 Comment

Posted by on August 9, 2008 in basil, CSA, garlic, pesto


Tags: , , ,