Pesto Picking Time - From the Garden to the Table - PowerHouseCreatives Contest

In my indoor garden the basil needs to be picked as it is starting to flower and what better way to use that basil than in pesto!

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I like to use multiple herbs in my pesto and the herbs I have ready in the garden is rosemary, lemon thyme, arugula and cilantro along with the basil.

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Once I have my pesto pickings done I need to round up my ingredients for making zoodles. Zoodles (zucchini cut like noodles) are my Keto alternative to use instead of high in carbs - noodles.

Ingredients for Pesto Zoodles

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Multi-Herb Pesto

Ingredients
1/2 cup pine nuts, pecans, walnuts or almonds
2-3 cloves garlic minced.
2 cups basil (or whatever herb is to be your main base in the pesto I often use arugula as the base.
1 cup mixed fresh herbs (I'm using rosemary, lemon thyme and arugula in this recipe but you can also include other fresh herbs as to your taste)
1 cup cilantro or parsley or combination of both
1/2 cup extra virgin olive oil.
1/4 cup freshly grated Parmesan cheese.
Put the ingredients in a food processor or I use a Vitamix blender and blend well.

Pesto Ingredients Ready to be Blended

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For Zoodles I cut up one small onion, peel and thinly slice medium zucchini, Heat some olive oil in a wok, add onions and saute until they start to turn translucent then add zucchini and cook until tender.