We have entirely too much basil!

If you are local and you want some, just let me know and I will gladly pass it along!

Last year, I made lots and lots of Walnut Pesto. In fact, I still have one jar in the freezer!

It was really good, but I decided to give it a different twist this year.

Or maybe I should say less of a twist, since I really went back to basics. Pine Nuts.

DAIRY FREE PINE NUT PESTO

4 cups fresh basil leaves

1 cup pine nuts

6-8 garlic cloves

1 tsp salts

A few twists of pepper

1/4 cup EVOO

Add everything except EVOO to food processor, pulse a few times to start breaking it all up.

Slowly drizzle in EVOO until pesto is the right texture.

Shane was REALLY excited about this new jar of Pesto.

We both agreed that it was sweeter and smoother than the Walnut version.

As you can see above, I emptied my pine nut jar, but I defintelty plan to make a few more batches!

ALSO!! When I went to look for the Walnut Pesto recipe, I realized that it had not been added to my recipe page.

I am in the process of going back through old posts and making sure everything is there.

In case you did not even know I had a recipe page, look for the fork and spoon button at the top of the blog!

Garden Goodies

April 30, 2012 in Gardening     Add Comment

We have so much going on in our garden this spring!

I am so thankful that Shane has a green thumb because I certainly do not.

I do however love having fresh veggies and fruit on hand, so its a win win for me!

Today I wanted to show off our tiny but super tasty apples!!

 We have a total of 4 apple trees.

They are planted in sets of two so that they can cross pollinate. You know, it takes two to tango!

The trees pictured here have been in the ground for two years.

Last year they did not produce, but this year we expect to get a couple of gallons of these little cuties!

 

I can’t believe no one was outraged that my family was making me stand in the hot kitchen

and bake just days after having a baby!

The truth is that the zucchini and squash are plentiful around here

and I LOVE zucchini bread!

So I baked!

I used the exact same recipe that I use for zucchini muffins, I just put it in bread pans instead. I like it as bread much better because it stays super moist and does not stick to the parchment paper.

I do cook it a little longer, like 40 minutes at 350. My oven timer is broken so I just kinda watch it!

I have experimented with using cranberries, cherries and chocolate chips recently. So far, cranberries definitely win!

I have also swapped the pecans for walnuts. Use what you have and make it work. It’s worth it!!