It’s too early to harvest much of what has been planted but many herbs are ready to be used! This recipe uses fresh basil, flat leaf parsley and chives. It is quick and easy and is also gluten free! We’ve expanded our herb selection thanks to a recent donation from The Herb Society of Nashville and now have not only a large culinary section but also a medicinal, pollinator and herbal tea area. We invite you to come by the Garden to enjoy the herbs!
Avocado Pesto Pasta
from the kitchen of Renee Anzalone
2 cloves garlic
2 ripe, soft avocado
1c basil leaves, loosely packed
1/2c flat leaf parsley
1/4c chopped chives
2/3c parmesan cheese, grated or shredded
juice of 1/2 lemon
1/2 tsp ground pepper
1 lb cooked pasta, with some cooking liquid reserved
While pasta is cooking, whirl the garlic in your food processor until minced. Add the flesh from the avocado, herbs, cheese, lemon, salt and pepper. Mix until smooth. Taste and adjust seasoning. Drain the pasta (reserve some water). Add the avocado pesto and as much pasta water as you like to loosen the sauce. Serve immediately.