My garden is a 10 x 14 foot plot of weeds. A few years ago I made it bigger, so I could grow more weeds. This year I have outdone myself.
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.
I know, amazing, right?
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. Or maybe choke the weeds.
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, which I am eating overlooking the garden. I hope it rains tonight, as my weeds are looking a little dry and listless.
Could anything be simpler than a quick herb pesto, dolloped on some fresh tomatoes? And could anything be more summery?
This makes a pretty thick pesto, and you can add some olive oil if you like. Make to sure to package up any extra pesto. (If you’re wondering where the nuts are, they are intentionally missing – I’m allergic.) It’s also great tossed with some steamed potatoes, or hot rice or pasta.
Also, you may want to make extra, and then this quick Pasta with Edamame, Mint and Basil Pesto dinner is ready in the time is takes to actually cook that pasta.
Well, I’m off to water the weeds.
Other Delicious Tomato Recipes:
- A Week’s Worth of Bruschetta
- How to Make Tomato and Mozzarella Caprese Salad
- Roasted Tomato Sauce
- Fried Green Tomatoes with Green Goddess Dressing
Tomatoes with Mint Basil Pesto
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 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
- 2 tablespoons freshly grated Parmesan
- Sliced tomatoes to serve
- Place the mint, basil, 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. Pulse in the Parmesan.
- Drizzle and dollop over tomatoes. Consider putting the tomatoes on some amazing grilled or toasted bread.
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