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Recent recipes: basil pesto, garden veggie pesto pasta and chipotle brownies

Here are three recipes recently submitted by Northern Gardening fans.
Do you have a favorite using vegetables from your garden? Send to and we'll post it here.
P.S. The Chipotle Brownie recipe doesn't really qualify unless you're growing anaheim chilis and smoking them yourself, but I thought people might be interested to try it. They've gotten rave reviews.

Fresh Basil Pesto

Submitted by Ann Rosenquist, Grand Marais

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan Reggiano or Romano cheese (leave out cheese if freezing)
1/2 cup extra virgin olive oil
1/3 cup pine nuts, walnuts or roasted, unsalted sunflower seeds
3 medium-sized garlic cloves, minced
Salt and freshly ground pepper to taste

A food processor makes this a lot easier.

Combine the basil with the nuts and pulse a few times in a food processer. Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and fresh ground black pepper to taste.
Makes 1 cup.
Serve with pasta or over baked potatoes, or spread over toasted baguette slices.

Garden Veggie Pesto Pasta
Submitted by Becky Stoner, Grand Marais 


1 pound of your favorite pasta ( I use rotini so it holds more pesto)
olive oil
parmesan cheese
pine nuts
2 cups of your favorite garden vegetables, cut up small ( I like carrots, broccoli and cauliflower for color and texture)
1/2 to 1 c pesto to taste

Cook the pasta for 2 minutes less than the full time listed on the package.
Keep it in the pan and add the vegetables to the pasta and boiling water for that last 2 minutes and turn up the heat.
Drain pasta and vegetables. Do not rinse.
Return them to the pan and add pesto and some some olive oil to dilute the pesto a little. Stir to blend.
Add pine nuts and parmesan cheese in it or on top, to taste.
Vary the amounts based on what you like. Eat hot or cold.
For leftovers ( if there are any!) store well in fridge and reheat with a little water added.


Cami's Chipolte Brownies

Submitted by Laurie Horn, Ely


These are best made a day ahead to let flavors meld, then serve with a good vanilla ice cream.


2 c. sugar

1 1/4 c flour

3/4 c. cocoa powder

1 teaspoon baking powder

1 teaspoon salt

3-4 teaspoon cinnamon (optional)  (I use 2-3)

1/8 teaspoon chipolte powder (optional) (I've used more but be careful)

3/4 c. veg. oil

4 eggs

1 teaspoon vanilla

1 c. choc. chips (optional)


Mix dry ingredients together.

Mix wet ingredients together.


Add choc. chips if using.


Greased round pan or 8 X 8 square.  350 degrees preheated.



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