Garden to Table

I have been going to lots of farmers markets around the city and my internship focuses on growing healthy food, which have both really inspired me to cook. Today at my internship, I was encouraged to take home lots of basil because there was so much in the garden. I have never made homemade pesto, but all the basil inspired me. I made a pesto sauce with gluten free pasta, tomatoes, chives and feta. I locally bought and harvested all the veggies in my recipe. I tried not to add too much parmesan cheese to keep the dairy light, so you can add more if you desire. 

Pesto~~

-1/4 cup of organic Parmesan cheese

-2 cups of basil 

-1/4 cup of pine nuts

-1/2 cup of olive oil

-3 cloves of garlic

-salt and pepper to taste 

-a little lemon juice from a fresh lemon

I put all the ingredients in my nutribullet and blended everything. You can also mix your ingredients in a food processor or whatever is equivalent.

I then made a gluten free spaghetti by Brailla pasta. It's not the healthiest but it tastes really good. 

I cut up fresh tomatoes in a separate bowl and added chives, salt and pepper. When the pasta was done cooking, I added in the tomatoes and mixed that around with about two taplespoons of the pesto. The recipe makes a lot more pesto than that so I just froze the rest. I then topped the pasta off with feta cheese.

Here is a picture of the gluten free pasta dish:

It was so delicious and I can't wait to make it again.