Digging around in the dirt all day can really do a number on us all.
Too much dirt, bending over, and sun can lead to extreme exhaustion!
Thank god for sun dried tomato pesto. Which Taylor and I both agree is the best pesto we have ever made.
Not only did this perk us up, but I think we are ready to tackle another day in the fields at Hutchins Farm tomorrow. It was that good.
I whipped up this pesto in about 5 minutes (no joke!) and mixed it with some oven-roasted potatoes and brussels sprouts. We served everything over a bed of sautéed spinach. It was heavenly.
Taylor went back for thirds. Which means we don’t have any potatoes or brussels leftover. But there is still plenty of pesto. Thank god!
For the pesto here is what you will need.
1 jar of sun dried tomatoes (in oil), but drained
a handful of fresh basil leaves, chopped
3-5 cloves garlic, minced (we used 5 because we LOVE garlic. 3 seems like a nice amount if you aren’t a huge garlic fan)
about 1/4 cup chopped almonds. toasted
about 1/4 cup parmesan cheese, shredded
about 2-3 tbs. extra virgin olive oil. I think I used less than that b/c the sun dried tomatoes were in oil. I would start with less oil and you can always add if the mixture is too thick.
Blend everything in a food processor.
Next, chop up some potatoes and brussels sprouts. Roast in a 400 degree oven for about 35-40 minutes in a little olive oil salt and pepper.
Once those are done roasting, mix with a few tablespoons of the pesto. Add more if need be.
We served our potatoes over a bed of sautéed spinach. We just sautéed our spinach in a little olive oil over medium low heat for about 5 minutes.