My grandson Jack loves the garden. 19 Months old and he picks herbs and veggies with me. Green juice is something he gulps down with a smile♥
It is never too early to nurture their love for all things yummy that come out of the garden!
Jack and I picked Japanese eggplant, zucchini, tarragon, basil, lemon basil, chives, Italian parsley and fennel flowers that were dripping with pollen. We had to interrupt the very busy bees that were harvesting all of the pollen. I wish I could find their honey hive….
Anyway the following recipe is for the fresh multi -herb pesto we made to marinate and grill the veggies with.
1/2 cup fresh basil leaves
1/2 cup fresh lemon basil leaves
1/2 cup fresh tarragon leaves
2 Tsp. fresh Thyme leaves
1/2 c. Italian parsley
1/4 cup chopped chives
4 fennel flowers( if you have them)
4 cloves garlic, peeled
1 c. EVOO
1/2 tsp. coarse salt
1/2 c. toasted pine nuts
fresh seasonal vegetables
In the bowl of your food processor place the loosely packed herbs, garlic cloves and salt. Process with the pulse speed for 30 seconds, on and off. Add the toasted pine nuts and pulse for an additional 30 seconds, on and off to mix them together. The mixture should be pretty smooth by this time. Add the EVVO and mix for 45 seconds until blended together and no big pieces remain in the bowl. Add more olive oil to taste if you like a smoother consistency.
Cut your fresh eggplant and zucchini lengthwise and brush with the pesto mixture. Reserve the extra pesto.
let this marinate for up to two hours. Place on the hot grill skin side down for 3 minutes, flip and char the other side. Total cooking time is about 7 minutes but watch the vegetables carefully. If you have a veggie basket for your grill then use that. It makes it really easy.
I like to toss up whole wheat pasta with the leftover pesto and grate some Asiago over it, maybe add some chopped garden fresh tomatoes. Delish!