This is actually the vertical herb planter where I harvested the basil from. It is watered at the top of the planter, and water seeps down through the soil. We have many different varieties of basil and other herbs that were started from seed. As you can see now, they are just growing up and up like crazy! Another thing I've noticed is that our herbs never need much care. They naturally repel insects and are not prone to diseases that trouble some of our other vegetables.
Doesn't looking at this just make your mouth water?
Can't you just smell that intoxicating basil aroma now?
- large handful of basil
- 1 can chickpeas
- 1 tbsp organic tahini
- 1/2 tsp garlic powder
- drain chickpeas, saving the juice to the side
- pack basil down to bottom of blender (Vitamix or KitchenAid hand blender)
- add other ingredients
- blend, adding a small amount of the juice saved from can until desired consistency is reached
- serve with pita bread, baby carrots, bell peppers, sugar snap peas, and more!
I really hope you loved this recipe! Let me know if you want me to talk more about my dietetic internship, show you more pictures of our garden, or if you have any questions!