Sunset Edible Garden Cookbook

Fresh, Healthy Cooking from the Garden

by Sunset

Paperback, 288 pages, Little Brown & Co, List Price: $24.95 | purchase

Purchase Featured Book

Title
Sunset Edible Garden Cookbook
Subtitle
Fresh, Healthy Cooking from the Garden
Author
Sunset

Your purchase helps support NPR Programming. How?

Other editions available for purchase:

Hardcover, 288 pages, Little Brown & Co, $29.95, published April 3 2012 | purchase

Purchase Featured Book

Title
Sunset Edible Garden Cookbook
Subtitle
Fresh, Healthy Cooking from the Garden
Author
Sunset

Your purchase helps support NPR Programming. How?

Book Summary

Provides more than 150 quickly prepared recipes using home-grown vegetables, herbs, and fruits, with suggestions for cultivating an edible garden and preserving harvested produce.

Read an excerpt of this book

Note: Book excerpts are provided by the publisher and may contain language some find offensive.

Recipe: 'Parsley-mint pistachio pesto'

Parsley mint pasta
Dan Goldberg

MAKES About 12/3 cups

TIME About 10 minutes

Pesto doesn't have to stop with basil. Feel free to experiment with other combinations of fresh herbs and nuts, as did readers Krista Painter and Amy French, who came up with this flavorful partnering. Try it on orecchiette ("little ears") pasta.

1 cup roasted, salted pistachios

2 cups each coarsely chopped flat-leaf parsley and loosely packed mint

1 cup extra-virgin olive oil

Salt

1. Rub nuts in a towel to remove any loose skins. Lift nuts from towel and place in a food processor or blender.

2. Add parsley, mint, and oil; whirl until finely ground. Add salt to taste.

TIMESAVER TIP You can make this up to 2 days ahead and refrigerate, or freeze airtight in small portions to store longer.

From The Sunset Edible Garden Cookbook: Fresh, Healthy Cooking from the Garden by the Editors of Sunset. Copyright 2012 by Sunset Magazine. Excerpted by permission of Oxmoor House.