I don’t think I’ve shown you the herbs that are grown in my garden and in the end, used in the dishes I make.
Photographed and currently growing are Genoa basil, flat-leaf parsley, rosemary, mint, Greek oregano, thyme, sage, chives, Greek basil, French tarragon and lemon thyme.
The Genoa basil was produced by using the seeds of last year’s plants, the parsley was purchased and planted from a gardening center, the rosemary is a carry-over from last year, the mint is a perennial that pops-up each & every year, the thyme is new purchase, as is the sage, the chives are another perennial and the French tarragon and lemon thyme are also new additions.
I have had some decent success with bringing some herbs indoors during the colder and winter months. My herbs are in the backyard, facing north and I will bring the basil, thyme, rosemary and some parsley indoors.
Around mid-October, I will move these plants into a shaded and protected area to accustomize the plants to an indoor existence and protect it from an early frost. After about a week, they will then move indoors, this time facing South and in direct sunlight in the front of the home.
Come Spring time, around the third week of May (and surely beyond any late frosts), the herbs come out again….first into the shaded outdoors (again just under the roof) and about a week later, back into the full exposure to the elements.
This method is not without it’s fatalities but I’ve once had a rosemary tree for five years, basil for three years and some thyme for four years. Even with this track record, an attempt to bring your garden’s herbs indoors for winter use is worthy of a try.
I don’t have access to bunches of herbs through this method but I can have fresh thyme in a pinch, some basil leaves for pasta if needed and garnishes for many dishes.
In the meantime, I have lots of fresh herbs at my disposal and earlier this week I made a Mint Pesto.
I’m not going to try and pass this off as anything Greek as Pesto IS ultimately Italian but the three herbs in this pesto are commonly found in a Greek garden, hence the name of the dish, Greek Garden Pesto.
Greek Garden Pesto
1 cup of fresh mint leaves
1/2 cup of fresh basil leaves
1/2 cup flat-leaf parsley
2 cloves of garlic, smashed
Approx. 1/2 cup Greek feta
1/3 cup toasted almonds
1/2 extra-virgin olive oil
1 tsp. black pepper
- Wash and pat-dry your herbs, then throw into your food processor along with the garlic, feta and black pepper.
- Process on high until you get a good, green paste and scrape the sides with spatula and process again until everything is smooth.
- Now pour a slow and steady stream of olive oil until you’ve reached your desired consistency. Taste and adjust for seasoning.
- Add your almonds and pulse until you get your nut consistency.
- Boil some water, add salt and cook according to the package’s instructions.
- Drain the pasta and add as much (or as little pesto) as you wish to your pasta and toss to coat.
- Serve immediately.
67 Responses
I MUST try this! I can practically smell the steamy pasta hitting the herbs.
absolutely beautiful array of herbs, i can imagine the smell as you pass by each plant
Wonderful collection of herbs! Mine limp along all year round on shelves in the kitchen window. How lovely it would be to have some outdoor space…
Mmm.. I love pasta. I like how you mixed the herbs for the pesto, straight basil can be a bit strong. I also prefer almonds to pine nuts in my pesto – toasting them was a great idea. Maybe I’ll try something like this tomorrow night – tonight I have a date at the Chalet Swiss with my oldest son. (He has not developed his taste for the gourmet yet)
I haven’t had much luck growing french tarragon, it seemed to bolt and wither fairly quickly – what’s your secret?
Probably the pesto to end all pestos!
I had such a vibrant herb garden and for some reason the darn garden pests have now ruined it all. But, I will not surrender, coming spring, I will go bigger and better.
The pasta looks so creamy and yet not a drop of cream in sight….aaahhh, I get it, it is the feta!!!
I had such a vibrant herb garden and for some reason the darn garden pests have now ruined it all. But, I will not surrender, coming spring, I will go bigger and better.
The pasta looks so creamy and yet not a drop of cream in sight….aaahhh, I get it, it is the feta!!!
I had such a vibrant herb garden and for some reason the darn garden pests have now ruined it all. But, I will not surrender, coming spring, I will go bigger and better.
The pasta looks so creamy and yet not a drop of cream in sight….aaahhh, I get it, it is the feta!!!
I had such a vibrant herb garden and for some reason the darn garden pests have now ruined it all. But, I will not surrender, coming spring, I will go bigger and better.
The pasta looks so creamy and yet not a drop of cream in sight….aaahhh, I get it, it is the feta!!!
I had such a vibrant herb garden and for some reason the darn garden pests have now ruined it all. But, I will not surrender, coming spring, I will go bigger and better.
The pasta looks so creamy and yet not a drop of cream in sight….aaahhh, I get it, it is the feta!!!
I had such a vibrant herb garden and for some reason the darn garden pests have now ruined it all. But, I will not surrender, coming spring, I will go bigger and better.
The pasta looks so creamy and yet not a drop of cream in sight….aaahhh, I get it, it is the feta!!!
I had such a vibrant herb garden and for some reason the darn garden pests have now ruined it all. But, I will not surrender, coming spring, I will go bigger and better.
The pasta looks so creamy and yet not a drop of cream in sight….aaahhh, I get it, it is the feta!!!
I had such a vibrant herb garden and for some reason the darn garden pests have now ruined it all. But, I will not surrender, coming spring, I will go bigger and better.
The pasta looks so creamy and yet not a drop of cream in sight….aaahhh, I get it, it is the feta!!!
I had such a vibrant herb garden and for some reason the darn garden pests have now ruined it all. But, I will not surrender, coming spring, I will go bigger and better.
The pasta looks so creamy and yet not a drop of cream in sight….aaahhh, I get it, it is the feta!!!
Love Pesto with my pasta – not a big tomato-based sauce fan. This looks incredible!
This pesto seems very tasty, I want to try it, it will be a change from my normal basil italian one. I’m very curious I’m sure it will be a big surprise.
Peter your herbs look wonderful, I have someones and I love them and is wonderful to make dishes.
I love so this pasta recipe!xxxGloria
So very inventive kalofaga! Thats a cool combo of flavours there.
Lucky you with all those herbs out back. Rosmary seems to be the most sturdy. I have some growing in a container out back. The Cilantro is dead already, and the lavender and Basil are in ICU. But there is hope. No wonder your cooking is amazing with all those great herbs in the garden.
Beautiful herbs! I have all of those in my garden, too, along with garlic chives. This year I planted a horseradish root, too — a cutting from a friend’s garden. And a few summers ago, I stuck some garlic cloves into the garden, so I get garlic scapes every spring. Have fun cooking with your herbs this summer!
I found you via Kalyn’s Kitchen and I’m glad I did! I just received a bunch of different herbs from my CSA delivery. I’ll use the dill for Kalyn’s cauliflower dish and the mint, basil, and parsley for your Greek garden pesto. It looks so good! Thanks — I love your website. Nice job. I’ll be back.
In good health,
Melissa
Oh Peter, those herbs are so pretty. I just started a mini herb garden in my kitchen, I think I will chart the progress on my blog. Hasn’t sprouted yet…
I like your pesto combination, especially the almonds. Nice name for it too “Greek Garden Pesto.”
Love your fabulous herb garden Peter! You’re got such successful collection there! You better watch out, cause we’re known to raid other peoples herb gardens!
The pesto dish is just comfort in a bowl! I love pesto and can never get enough of it!
Peter, so nice to cook with herbs from your own garden!!
Well, I’ ve never made pesto sauce with feta cheese, I’ll try the soonest possible:))
Your herb garden is lovely.
I’m going to be very sad leaving mine…. But excited to start another one. I may attempt to keep my impulses somewhat under control this time… And I know for sure the mint is either going in a pot or in the middle of the lawn so I can mow down the ‘escapees’ Should smell good, eh?
We are very, very, very, very bad gardeners. (Or maybe the word to use is “lazy.”)
But, those hardy herbs are the best! They just pop up again! Thyme, oregano, mint (very prolific) and sage. We’ve never had much luck with basil, all “delicate” like that.
I love making pesto with fresh herbs from my garden and you have given me some new ideas. Thank you Peter!
Note to self – don’t visit Peter’s site when you’re trying to diet. The temptation is overwhelming.
Love the herbs – It becomes quite the obsession doesn’t it?
wow. talk about an herb party! that sounds absolutely drool-worthy, and it’s purty too. good work.
Very nice pesto, Peter. Genoa basil is the one herb that, no matter how hard I try, I cannot grow. I must console myself with other herbs.
Great looking pesto…and love the herb garden. Totally jealous, I currently only have basil and chives.
Your herbs are fantastic! They really do put mine to shame.
I have to confess that I am not a lover of mint, but I do like experimenting with different herbs for making pesto. A recent favourite was rocket and cashew nut, but I also made a coriander and peanut version a while back which was strangely good atop lamb chops.
I am so envious of your herb garden! Lovely pasta, too!
I’m so jealous of people who can have gardens in their yards; one day, I’ll have one of my own. I’m going to try and plant some herbs in a pot on my balcony, but I’m a bit hesitant… do you think a basil plant (for instance) will have enough time to grow and bloom before winter hits?
This looks delicious!
I’ve never had pesto with mint leaves. I must try this one. Thanks for sharing it.
Peter, what a dish, and the herbs are just beautiful. This was one good meal.
Lucky you… what a fun garden full of treasures! Your pictures are mouthwatering. That looks like one great pesto!
Peter, I don’t try to bring any of my herbs in over the winter! I really should try planting some in pots, so that I can. This pesto looks great!
Very nice collection of herbs, and I like the sound of this pesto too!
Cool take on pesto. Hopefully, Giada won’t be ranting against you. ;)
re Chicken Africana:
Haha, it’s no secret… we’re just not that fast in blogging about it. ;)
Here’s the link, very quickly:
http://www.epicurious.com/recipes/food/views/CHICKEN-WINGS-AFRICANA-11647
It sounds like you have quite a nice garden.
I bet the pesto would taste so fresh and delicious!
Oh Peter, I am insanely jealous of your herb garden!! I have only parsley and cilantro growing on my windowsill… The pesto sounds absolutely fab – love the addition of feta.
The pesto sounds wonderful. I, too, have a variety of container herbs, but not as many as you. I’m going to try your method in terms of bringing them indoors this year – I tend to start over again, each year (with the exception of chives, which grow beautifully).
Foodie, exactly…you get a blast of the herbs when the hot pasta hits the pesto.
Maria, I don’t do much gardening but the herbs are essential.
Ann, hopefully you have a sill with more sunlight.
Natashya, place your tarragon where there’s moderate sun.
Forkful, pestos are a wonderful gift from the Italians.
Nina, if you have tomato plants…that’s probably what’s attracting the insects like aphids & such.
Lydia, horseradish is a great idea….noted for next year!
Hi Melissa and thanks for visiting and sharing your herb experiences. Kalyn’s kitchen is a great meeting point.
Lori Lynn, try potting the herbs outside and then bring them indoors come winter…a nice little hobby.
Anon, I just put up an electric fence…don’t you dare!!
Elena, the feta makes the sauce nice & creamy – you’ll like it alot.
Katie, I’m sure you’ll start a new, bigger and better garden at your abode…a house-warming gift? Also, I get the same mowing aroma with mint and on the loose oregano!
Ts, regular water and trimming ans the herbs will be just fine.
Jen, have fun and I look forward to your own concoctions!
Giz, were you expecting a flax seed dish over here?
Grace, thanks…herbs smell nicey-nice and yes, sho are purty!
Simona, perhaps too much sunlight?
Parker, you can expand next year.
Antonia, the pesto works as it’s mellowed by the parsley and basil…give it a go.
Sarah, thanks…it’s not that hard and I save money from buying herbs at the market.
Antonio, I’m sure when that day comes, you’ll have the best herb garden and you’ll video blog about it!
Thanks, The Chase.
Jane Marie, welcome and thanks for visiting.
Kim, it’s nice & creamy.
Lori, c’mon – you must have an herb garden?
Pam, it’s the way to go…email me wen the cooler months arrive, I’ll assist.
Kalyn, sage and lemon thyme were the new additions…thanks!
JS, I did explain on pesto, without disregard to the original pesto…gimme what ya got Giada!
TS, thanks…the recipes sounds amazing!
Emi, it’s a great cooking resource….I hate paying for herbs that I half-use & then throw out.
Jeanne, time to make room for some more herbs!
Jenn, you’re right about chives (perennial) and you can do the same with sage and mint.
Wow Peter! What an explosion of green! I loved your last three recipes, they match perfectly well with my “vegetarianish” diet, I’ll make them in my summer holidays, promised! ;-)BTW, I borrowed your nice pic. of herbs…now it takes part of my screensaver,Cheers! ;-P Nat
Peter
yummiiiiiii
your pesto it’s delicious
yesssssssss
good
kisses
Peter, I love your garden of herbs, and the care you take to move them and keep them going as long as you can. When the seasons over I usually resort back to buying them.
I should try your method.
Your pesto looks fabulous! Last year I brought in my parsley, sage and rosemary. The rosemary then promptly died. Thyme and Lemon thyme will both apparently live right through the winter. I thought mine would die, but they both came back just fine this year.
That is quite a herb garden! I need to start mine soon because it is really expensive to buy them at the store. Oh and that recipe is to die for. I love green pasta :)
Very impressive herb garden, Petey! I have a lot too, but that patch is getting a bit overrun. Tomorrow is chore day, so maybe I’ll do a bit of weeding. :)
Mmmmm! I’m going to make this now – I have everything. I love the use of mint with pesto – it makes it so summery.
xoxox Amy
Your herb garden looks so amazing – I confess I am jealous.. The use of mint is a great touch. I could easily see adding some shrimp or chicken to this dish as I would think that would wonderful as well.
Cheers
Cathy
http://www.wheresmydamnanswer.com
What a huge fan base you have! You only posted this yesterday, 46 comments already. I’ve been lurking on your site for a few weeks. I’m not a cook, but I love to garden, and I have a monster rosemary bush that’s taken over a side yard, and I have an oregano bush that’s threatening to take over the OTHER side yard, and I’ve started growing thyme. All my attempts to grow basil have failed, though :-)
Wow Peter! You are some kind of champion herb grower or something?! I am very envious of your thriving herbs – mine are still wee babies but they will get there hopefully. Thanks for the tips about bringing them in etc.
I must try this! I know only Italian pesto but this grek pesto with many herbs is very good
Nat, the summer beckons lighter fare and I’m glad you’re enjoying the array of dishes here.
Carmen, thank you so much, Bella.
Marie, give it a try…rosemary, thyme and and basil usually do well indoors for the winter.
Mary, you have to gradually acclimatize the herbs. As for sage, it too is a perennial, take just a snippet indoors to grow.
Ben, I do love having this array of herbs at my cooking disposal…it’s not too late for you either.
Heather, show us what ya got….hot pants and herb gardening…YEAH!
Amy, it’s a departure from Italian pesto but it’s rather delish, enjoy!
Hi Marianne and welcome….enjoy the food, offer comments and visit some of my other friends’ blogs who comment here.
Helen…lol…the rest of the garden is a shambles but I take pride in growing herbs plus, I don’t like paying $$$ for herbs I can grown and tend to meself.
Gunther, it’s true – this is a departure from Basil pesto but I think you’ll enjoy this variation.
Lovely looking pesto Peter! I am copying that one, although I will have to purchase the mint and parsley as I only have basil and chives growing.
Since your herb garden is growing so beautifully you should think about entering this month’s No Croutons Required, the topic is, wait for it……. herbs!
Thank you for the pictures of the herbs. I love to see what we eat while it’s growing, :-)
Your herbs are looking good and so does that pesto.
Wowo – popular post – I was getting rsi from scrolling through the comments!! ;)
Your pesto sounds lovely. Guess what? I bought myself a Greek basil plant yesterday – it was the first time I’d seen them for sale over here :)
Looks great as always! I am hungry now! And a gardener as well as chef? Wow, now that is something!
Have you had any luck with cilantro? I always seem to kill mine.
Holler, I’ll see if I can squeeze an entry in, it’s a busy month.
Marie, you’re welcome…it’s a pleasure to walk in the garden and grab the herbs of choice.
Kevin, fresh, good ingredients will offer up a tasty meal.
Kittie, use the Greek basil sparingly as it’s stronger than the Italian one.
Nicole, I don’t eat cilantro that often so I still do buy it.
You grow all these herbs? Man, i wish i had a garden! I’m trying your Greek pesto recipe really soon! Sounds great.
Your house must smell so good because that dish looks divine. Good, simple ingredients — there’s nothing better. I have a small pot garden but there’s always something to tear off to make a good dish better.
Yummy photography. Definitely makes me want to get a fork.
Thanks a lot for sharing a such a great recipe.