LAUREN LOUISE DESIGN

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recipe

A LITTLE TEST + A LITTLE PESTO

Lauren BraudComment

I'm still figuring out this whole blogging thing and with my perfectionist personality, I have yet to post a single thing. I don't like the way the images are showing up, I can't get the header just right, I don't have the right images for that post...

But the other night Patrick and I made pesto. And it was delicious and it was made with a bunch of basil I had bought at the farmer's market that morning. From my brother the farmer.

Aquaponic farmer to be specific. He farms right here in Houston -- well, Hockley (again, to be specific). So whats this post all about? Really it's about me figuring out this while "getting photos to look good" thing. But it's also about delicious pesto and local farmers too. I promise theres something interesting in this for you!

Without further ado, let me introduce Sustainable Harvesters and their organic greenhouse wonderland:

Aquaponic Greenhouse Full of Lush Produce
Aquaponic Farm-Composite

Gorgeous right? I love when I get the chance to hang out there. My brother and the farm co-founder are so knowledgeable about what they're growing. I love to listen in when they're talking about their produce. Enough gushing though, on to the pesto we made (insert already instagrammed photo here) Hey, this post is 80% me figuring out HOW to do this photo thing...

Pesto

JUST YOUR TYPICAL PESTO RECIPE

1 bunch fresh basil (approximately 2 cups loosely packed)

1/4 cup walnuts

1 Tablespoon shredded parmesan cheese

1 Tablespoon shredded Pecorino Romano cheese

1 Clove Garlic

1/2 Cup Olive Oil

Put the all the ingredients except the olive oil in a food processor and blend until well mixed. Once everything is evenly mashed up start drizzling in the olive oil until it reaches a consistency you like. Thicker is typically better to spread on toast, thinner is great for mixing in with pasta (farfalle or "bow tie" especially). This really couldn't be easier and to think I was scared to make pesto - we didn't even mess with the fancy Pecorino Romano - subbing for more Parmesan instead.

Heres to delicious food and me learning to properly format this post! Let me know what ya'll think and if you're interested in making this pesto for yourselves I cannot more highly recommend heading over to the Urban Harvest farmers market one Saturday morning and buying a bushel of basil from the Sustainable Harvester boys. It will make a world of difference!