Last year we had a pretty awesome vegetable garden, but with our impending move this summer I didn't start one this year. It's been kind of a bummer not having that convenience, but we have a pretty boomin' herb garden that is making up for it as much as an herb garden can.
Last year, along with the vegetable garden, we had an herb garden that was in a separate location on the side of the house. I hardly ever tended to it and it was quickly overrun with weeds and completely unmanageable.
This year I am trying to change that. I find that if I use the herbs every few days, it is much easier to keep the weeds under control. Hence Operation Use That Dang Herb Garden.
I am a huge fan of basil pesto, I could eat that three times a week and be happy. Sometimes it's nice to expand your recipe basics though. In comes a parsley and tomato pesto. It's just about as easy basil pesto to put together and definitely equally delicious.
We initially used it as a dip for some crusty bread, but the leftovers got thrown on some pasta and that was phenomenal as well. It's a nice change to a traditional tomato sauce. I am also happy to find a way to use quite a bit of parsley out of that herb garden of mine. That one I am always trying to find ways to use up.Southern Living Homestyle Cookbook
1 2/3 cups sun-dried tomatoes
1/4 cup Parmesan cheese
1 cup loosely packed parsley
4 garlic cloves
3/4 cup extra virgin olive oil
1. Place tomatoes in a bowl; cover with boiling water. Let stand for 5 minutes.
2. Drain tomatoes, and pat dry. Place tomatoes, cheese, parsley, and garlic in food processor. Run food processor while slowly pouring olive oil, processing until smooth.
Shared with: Clean and Scentsible, Not Just a Housewife, Trendy Treehouse, Shabby Creek Cottage, House of Hepworths, Five Days, 5 Ways, Nifty Thrifty, Cherished Treasures, Caroline's Homework, As We Grow