The squash, the tomato, the carrots, came from my garden. Even the cilantro/parsley/garlic in the Pecan Pesto came from my garden. This meal was one of the highlights of summer, being both simple and natural. I harvested and then steamed the veggies, sliced the tomatoes, and whipped up the pesto all in about 15 minutes. The vitamins and nutrients never had the opportunity to disappear. That is the true testimonial for having a garden or supporting your local gardener. A thousand cheers for all the farmers that we know. Give them a great big thank you when you see them.
PECAN PESTO - The best ever
2 Cups of cilantro and parsley mixed fairly equally
1 to 2 cloves garlic
1/3 cup Parmesan Cheese
1/3 cup pecans
about 1/4 cup EVOO ( extra virgin olive oil)