Tomatoes with Mint Basil Pesto
I have really amazed myself, and my friends and family, with my weed growing prowess. I know because when people visit they look at the garden, they stop short and say “wow,” and I bow my head modestly, knowing that it’s not polite to acknowledge what a fine weed grower I am. Sometimes they shake their heads in awe and I permit myself a little modest shrug of recognition.
But three items had enough grit to persevere and poke their little selves out from the tangle of green brush: the tomato plants, basil, and mint. They are in full swing. It’s like they hardly even noticed they were intruding on my amazing weed farm.
And so, I have to pick them regularly to make sure they don’t spread too fast or too far. Recently I have been preparing dishes with them, figuring it only makes sense to put these poor little vegetables to use. This is my recent locavore farm to table lunch, whcih I am eating overlooking the garden. I hope it rains tonight, as my weeds are looking a little dry and listless.
(If you’re wondering where the nuts are, they are intentionally missing – I’m allergic.)
Tomatoes with Mint Basil PestoPrint
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 2 tablespoons freshly grated Parmesan
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt, or to taste
- Freshly ground pepper to taste
- ½ cup extra virgin olive oil, or more if desired
- Sliced tomatoes to serve
1. Place the mint, basil, Parmesan, garlic, lemon juice, salt and pepper in a blender or a food processor and process to blend, scraping down the sides. Drizzle in the olive it until it becomes a loose paste, adding as much as needed to get to the texture and concentration you like.
2. Drizzle and dollop over tomatoes. Consider putting the tomatoes on some amazing grilled or toasted bread. Or toss the pesto with some pasta.