A few weeks ago, I had to leave town. Before I left, I walked through the garden and noticed a huge collection of green tomatoes the chickens had knocked off the vines.
They were perfectly good, and I couldn't stand the thought of letting them go to waste. Of course, fried green tomatoes were an option, but I don't really want to eat fried foods, so I started thinking...
This is the season when the garden runneth over.
There was basil everywhere. Oregano, mint, peppers, tomatillos, green tomatoes... all this beautiful food growing around me, and far more than I could possibly use.
So I started gathering.
I brought everything into the kitchen, added lemons and limes, Parmesan, seeds, turmeric, mineral salt, black pepper, and a little oil, and started blending.
And somehow, all that garden abundance became Green Tomato Garden Pesto.
It isn't exactly a traditional pesto. It isn't quite a salsa or a sauce, either. It's bright and tangy, herby, and fresh, with a little heat, and absolutely packed with plants.
The wonderful thing about this recipe is that it doesn't need to be exact. It was born from using what the garden gave me, and that's still how I make it. A little more basil? Wonderful. Lots of green tomatoes? Use them. An abundance of peppers? Toss them in. Want more heat? Add another jalapeño.
It is incredibly versatile. Toss it with pasta, spread it on sandwiches, wraps, burgers, or toast, stir it into rice or grain bowls, use it as a dip for vegetables, crackers, or bread, spoon it over grilled vegetables, chicken, fish, or potatoes, mix it into salad dressings, add it to soups or roasted vegetables, swirl it into eggs or an omelet, use it as a pizza or flatbread sauce, or simply grab a spoon and enjoy it straight from the jar!
Use what you have. Taste as you go. Let the garden decide.
It's so delicious! Everyone who has tasted it has marveled at the abundance of flavor and either asked for more or asked for the recipe. So here it is! I hope every bite restores your body and helps you enjoy every day a little more.
The goal is that long after the growing season is over, I can pull a jar from the freezer and have that overflowing late-summer garden all over again. Maybe that's the real recipe: Take what nature gives you in abundance, waste as little as possible, add a little creativity...
And enjoy every bite.
Full Recipe: Green Tomato Garden Pesto
Fresh ingredients. Bright flavors. A healthier, happier you with Maximized nutrition in every bite!
Ingredients
- 1 handful of tomatillos
- 2 handfuls of green tomatoes
- 1–2 handfuls of green sweet peppers
- 1–4 jalapeños or other hot green peppers, to taste
- 1–2 large onions, to taste
- 2 limes, peeled
- 2 lemons, peeled
- A full 8 oz block of Parmesan - cube this before adding to the blender.
- 1–2 cups pine nuts or sunflower seeds
- Turmeric, to taste
- Himalayan or mineral salt, to taste
- Black pepper, to taste
- A big pile of herbs. I prefer 6-10 cups of basil, oregano, and fresh mint, combined.
- Avocado, sunflower, or olive oil - whatever healthy oil you need to improve the blending.
Use what you have, adjust to your taste, and make it your own!
Directions
1. Prep
Wash and roughly chop all vegetables. Peel the limes and lemons, and gather your herbs, cheese, and seeds.
2. Blend in Batches
Add the ingredients to a blender or food processor in batches. Pulse until finely chopped and well combined. Don't liquefy it. You want a pesto or sauce consistency with some texture.
3. Combine
Pour each batch into a bowl large enough to hold everything.
4. Taste & Adjust
Add salt, pepper, turmeric, or more citrus to taste. Adjust the heat with more or fewer jalapeños. Then, mix together well.
5. Store
Spoon into glass jars or freezer-safe containers. Top off the top with oil. Freeze for long-term storage, or keep in the refrigerator and enjoy.
Ways to Use It
- Toss with pasta
- Spread on sandwiches or wraps
- Stir into grain bowls
- Use as a dip
- Spoon over grilled vegetables, chicken, or fish
- Mix into salad dressings
- Or just eat it with a spoon, no one is judging!
Once you open a jar, plan to use it within the week to keep it fresh and bright.
Good food, from the Garden ♥ For a Better Life
— Aliya Trinity
Founder of Alywillow
