Never Buying Pesto Again! (Garden to Table - Episode 1)

Learn how to make fresh linguine from scratch and pair it with a vibrant, fresh garden basil pesto! In this first episode of my Garden to Table series, we are harvesting fresh ingredients straight from the backyard to create the ultimate comfort food. There is nothing quite like the flavor of food grown with your own two hands. Today, I’m taking you along into the garden to harvest fresh basil, spring onions, and peppery arugula. Then, we head into the kitchen to whip up a quick, foolproof homemade pasta dough using 00 flour and semolina, before blending together a bright, zesty pesto in the food processor. It’s an easy, rustic meal that brings the best of the garden right to your plate! #gardentotable #homemadepasta #growyourownfood #pestopasta Fresh Pasta Dough 🛒 Ingredients • 120 grams 00 Flour (437 calories) • 80 grams Semolina Flour (288 calories) • 2 whole Eggs (156 calories) • 1–2 tbsps. Extra Virgin Olive Oil (120–240 calories) • ½ tsp. Kosher Salt (0 calories) 🥣 Preparation • Combine and Sift: Mix together the 00 flour, semolina flour, and kosher salt, then sift the mixture through a fine-mesh strainer. • Create the Well: Mound the flour mixture on your workspace and make a well in the center. Crack the 2 eggs and pour the 1–2 tbsps. of extra virgin olive oil into the middle. • Mix the Dough: Using a spoon, beat the eggs and olive oil together. Slowly begin incorporating the flour into the wet ingredients, starting with the inner rim of the well. Mix in a continuous circular motion until a thick, rough dough forms. • Knead: Switch to using your hands and knead the dough for 3 to 5 minutes until it becomes elastic and smooth. (Note: The olive oil will help make the dough a bit more pliable and less sticky!) • Rest: Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. • Roll and Cut: Once rested, roll the dough into sheets and cut into fresh linguine. Basil Pesto 🛒 Ingredients • 2 cups Fresh Basil Leaves (packed) • 2–3 Spring Onions • 1 cup Fresh Arugula (packed) • ⅓ cup Extra Virgin Olive Oil (plus more to adjust thickness) • 1 Lemon (juiced) • ½ cup Grated Parmesan Cheese • To taste Salt and Freshly Ground Black Pepper 🥣 Preparation • Prep the Greens: Wash and thoroughly dry the basil, arugula, and spring onions. • Load the Processor: Place all of the ingredients—the basil, arugula, chopped spring onions, lemon juice, grated Parmesan, salt, pepper, and the initial ⅓ cup of olive oil—directly into the bowl of your food processor. • Blend: Process the mixture until it comes together and reaches a smooth consistency. • Adjust and Check: Taste the pesto and check the texture. If it's too thick, add an extra splash of olive oil and pulse again until it reaches your perfect desired thickness. 💡 Gardener's Pro-Tip for the Video: If you aren't tossing this with your fresh linguine immediately, float a thin layer of olive oil over the top of the pesto in your jar. This creates an airtight seal that keeps your beautiful garden greens from turning brown! 🎬 Bring It All Together: The Cook & Serve • Boil the Pasta: Bring a large pot of water to a rolling boil and salt it generously. Drop your fresh linguine into the boiling water and cook for just 2 to 3 minutes until tender. • Toss: Drain the pasta (reserve a splash of pasta water just in case!), transfer the warm linguine to a bowl, and immediately toss it with your fresh basil pesto until every strand is beautifully coated. • Plating: Twirl a generous portion onto a plate. Top with extra freshly grated Parmesan cheese and garnish with a beautiful, fresh basil sprig straight from the garden.