Welcome to my Garden to Table series!
Before we jump into this spinach pesto, let me set the tone for our upcoming series. If you’ve been a follower of this blog, you already know this was coming. For those new here, Taste of Yummy promotes a self-sufficiency lifestyle by way of preparing REAL, TASTY, homecooked meals, and growing your own food is a key factor in sustaining your health.
In this series, I’ll showcase spring and summer vegetables grown by yours truly with weekly recipes as the garden produces, as well as gardening tips & tricks, and How-Tos for preserving your bountiful harvest.
Which leads me to my next question. Do you have a garden?
If you don’t…
Here are three reasons to consider why you should GROW YOUR OWN FOOD
- Food security. We’ve seen with COVID-19 the breakdown within the supply chain. Imagine if you grow your own food you’ll create two things: availability and access right outside your back door. I’m not implying that you grow all your food, although that would be ideal 🙂 just make an effort to GROW something. Take back your independence to be self-reliant by producing your own food to create food stability for you and your family. Remember victory gardens?
- Control. No chemicals allowed!!! YOU make the decision for what goes in and stays out of your garden, natural remedies are just as effective at eradicating most nuances that come with gardening.
- Food quality. Nothing compares to an ALL NATURAL ripe tomato just picked from the vine infused with the freshness of summer loaded with nature’s nutrients. Most food grown for commercial production is picked prematurely and ripens on the back of the truck laden with chemical growth inhibitors to preserve their shelf life. Does that sound natural to you? I’m just saying…
Now that you’re considering starting your own garden what next…
Check out these resources to get you started
- Organic Gardening For Everyone by CaliKim
- The Resilient Gardener by Carol Deppe
I can go on, and on, and on about gardening it truly makes my heart beat with joy to be a student and steward of the living plants, so I’ll reserve the rest for future posts. 🙂
Now, about this spinach pesto…
This is the first recipe to kick off the garden to Table series and I held no punches. Made with garden-grown spinach that’s lush, succulent, and seasonal. Tossed in some toasted pine nuts, garlic cloves, hit it with some salt & pepper, and drizzled on some avocado oil to whizz up this GREEN GOODNESS.
It didn’t stop there, I cooked up some spelt pasta dredged it in the pesto sauce topped it with my favorite roasted chickpeas making it incredibly irresistible.
Sounds, healthy right?
Serve this bright, nutty, punchy BEAUTUFILLY GREEN pesto pasta with a smile and be Thankful for Nature’s bounty.
Oh, one other thing, follow me on Instagram at Taste_of_Yummy to capture in real-time garden updates, I would love to connect with you.
Happy GARDENING!!! 🙂
Garden To Table Recipes:
- Yellow Squash and Cherry Tomatoes with Black Bean Penne
- Bite-size zucchini fritters with lime glaze
- Garden Fresh Basil Pesto
HOW TO MAKE SPINACH PESTO
- ⅓ cup of avocado oil
- 1½ to 2 cups of firmly packed fresh garden grown spinach leaves
- ½ cup of toasted pine nuts
- 2 to 4 garlic cloves, peeled and halved
- ¼ teaspoon of pink sea salt
- black pepper to taste
- Roasted Chickpeas RECIPE HERE
- In a food processor combine all ingredients. Cover and process until nearly smooth, stop to scrape the sides to get all the good, good. Add additional oil to reach your desired consistency.
Storing for Future Use:
Spoon into sections of an ice cube tray, cover with plastic and foil. It can be frozen for up to three months. This is how you capture and preserve summer!
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