I have been on a mission lately to find new and exciting recipes using the mint out of my garden. There is only so much tea you can drink 🙂 For my opinion on growing mint in your garden, check out My Love Hate Relationship with Mint!
I wanted to make pesto chicken this week and my basil supply is getting a little low. I have been using it so much lately, I am actually running out of leaves. So I started looking in the gardens for some pesto inspiration and stopped in my tracks when I came to the mint!
I was a little worried it would taste strange. I mean when you think pesto, you don’t usually think mint, but I was so pleasantly surprised by how good it was, I had to rush right to my laptop to tell you all about it!
GARLIC MINT PESTO
makes 1 small jar of pesto
- 3 cups fresh mint
- 1/4 cup parmesan
- 1/4 cup walnuts
- Salt and pepper to taste
- 1 tbsp lemon juice
- 2 garlic cloves
- Olive oil
Wash your mint leaves and put in food processor. Pulse until coarsely chopped. Add walnuts, parmesan , garlic, salt and pepper. Blend away until chopped up into very small pieces. Add lemon juice and enough olive oil until you get the desired consistency. I like mine thick, but if you like it thin, just keep adding olive oil.
I hope you have a chance to try this recipe. It is so refreshing, I cannot wait to try it out with my pesto chicken!
BBQ Season + Garden Season = Stuffed Mushroom Season!
There is no finer thing than a warm and tasty stuffed mushroom right off the BBQ on a hot summers night! Pair it with a garden salad and a nice glass of wine, sit on the patio and watch the fireflies dance!
Ok, I could probably come up with another perfect scenario for a cold winters evening too…..I just loved stuffed mushrooms anytime of the year.
Summer time does produce the best ingredients for this recipe though, and I personally like to eat what is in season.
This recipe is always a hit at parties and BBQs. The woody flavour combined with the garlic pesto and cream cheese is to die for! It starts a flavour party in your mouth (wow, that was cheesy…..HA that’s punny!)
Ok, I am done now!
GARLIC PESTO STUFFED MUSHROOMS
- 6 medium mushrooms (or 12 small ones). I have tried different kinds of mushrooms and they are all good, so just grab what is fresh and available!
- 2 tbsp olive oil
- Salt and pepper
- Garlic pesto. I make garlic scape pesto that is amazing and uses the curly tops of the garlic plant. This is what gives mine a nice green colour. Again, any garlic pesto would work, but I highly recommend you try this recipe if you have garlic scapes available. Get my Garlic Scape Pesto recipe here!
- 3 oz cream cheese ( half a brick)
- 1/2 small onion
The nice thing about this recipe is you don’t need to mess around with the flavours. Let the pesto and cream cheese create their magic!
Scrub mushrooms really well and remove the stalks. Chop stalks into small pieces. Add 1 tbsp to frying pan and sauté mushroom stalks and onion for about 3-4 minutes or until soft and fragrant. Turn off heat. Add pesto and cream cheese and stir until combined.
Use remaining oil to brush mushroom tops and bottoms. Sprinkle with salt and pepper. Stuff pesto cheese mixture into mushrooms and pop on the BBQ or in the oven for 20-25 minutes until mushrooms are soft and there is a nice crunchy layer on the top.
You can top with cheese at this point if you would like. I prefer them without because I feel it takes away from the cheese that is already in the mushrooms. You can also use a layer of bread crumbs for more crunch!!
I know what you are thinking and yes, they do taste as good as they look!
How I have never thought to do this before is beyond me! I mean I have been cooking and creating recipes for 25 years and I NEVER thought of putting pesto on a pizza. I am a little ashamed, I’m not going to lie!
It all started last week when I made Garlic Scape Pesto from the garden! It was so delicious, I started brainstorming recipes that I could use it with. I had just picked up some juicy tomatoes at the farmers market and I had mozzarella in the fridge. The light bulb went off!
I made this recipe with a Oat Pizza Crust because I am gluten free, but this recipe is super simple and will work with any crust or pesto recipe you have (or you can just use mine, that is ok too!)
PESTO TOMATO PIZZA
1 x Pizza Crust
1 x Jar of Pesto
3 x cups shredded mozzarella
2 x Tomatoes, thinly sliced
Salt and Pepper to Taste
Fresh basil leaves (optional)
Spread your pesto on your crust in a thin (or thick, depending on your taste!) layer. Add your shredded cheese and tomato slices. Pop in the over for 20-25 minutes at 350 degrees. Let sit for 5 minutes, slice and eat!
Do you grow your own garlic? Did you know that the entire plant is not only edible, but super delicious!!
We have a good amount of wild garlic in our gardens, and other then looking pretty, I was never sure what to do with it. After some research, I learned that the options are endless!
Not only are the scapes (the curly tops that sprout up a month or so before you can harvest the bulbs) edible, they have such a fresh garlicky taste, you can eat them raw or fry them up with some salt and pepper. I enjoy adding them to stir frys too. Yum, yum, yum!!!
I have been craving pesto BBQ chicken for a while, and thought “scape pesto??” Turns out it is actually a thing!! There are lots of recipes out there that are very different, and I am sure very delicious! My recipe was purely based on what I already had in the house and let me tell you….I wouldn’t change a thing!
Garlic Scape Pesto (per cup of chopped scapes)
- 1 cup garlic scapes
- 1/4 cup Parmesan cheese
- 1/4 cup walnuts
- 1/3 cups olive oil
- Salt and pepper to taste
- Wash and roughly chop the stalks (separating the flowery tops) I cut mine at the point where the stalks started to feel tough. It is a little late in the season and they got tough about 4-6 inches down.
- Cut off the tops above the flowery bulbs. They have a spicy garlicky taste the added great flavour to the Pesto!
- Save the flowery bulbs to plant more garlic!
- Place scapes, cheese, walnuts, salt and pepper to food processor and pulse. Slowly add oil until you have a desired consistency.