This year we incorporated more vegetables in our gardens. We are mostly shade, so this is mostly an experiment. In past years we have planted rhubarb, and herbs and tomatoes in pots, but this year we expanded and put in garden beds as well. Time will tell.
Our first bounty of the season is herbs – Basil and Cilantro – and our first thought was Pesto. Friday night are pizza nights around here for the innkeepers, and in summer that means grilled pizza. So our plan was Pesto instead of pizza sauce, and it was a great success! It works equally well using Cilantro instead of Basil – think chorizo, chipotle pepper…
Recipe from the Garden: PESTO
In a food processor or blender, combine basil, nuts, garlic and cheese. Drizzle in olive oil and process until smooth. Add salt and pepper.
After I posted this I saw an article in the StarTribune about making grilled pizza like we do on Friday nights! Tip from us: after grilling the first side of the crust, we flip it over onto a cookie sheet, bring it back into the kitchen, cover the grilled side with toppings (and we DON’T skimp), and then grill on cookie sheet or pizza stone until cheese is melted and bottom of crust is browned. The quick assembly line grill-side, and few toppings (unless you like it that way) as they suggest, is then not necessary.