The little herb that could…

The Story Behind Dad’s Garden Pesto + 3 Summer Recipes:

When we started Skyline Farms, we didn’t really have any expectations. We simply wanted to let the garden — and whatever bloomed — speak to us.

This year, it spoke loud and clear through basil.

Matthew has been trying to grow basil for twelve years, and for the first time ever, he had wild success. Out of that abundance came his signature recipe: Dad’s Garden Pesto. It’s bright, vegan, nutty (without pine nuts), and the perfect complement to just about anything — pasta, veggies, sandwiches, or honestly, straight from the spoon (don’t ask me how I know 😉).

It’s quickly become our farm’s signature item. In fact, it’s the only green thing I can get Emmet to eat! We can’t keep it on the shelf, and we’re already planning to grow beds and beds of basil next season to keep the pesto flowing.

For me, this pesto feels like the divine masculine in action — something steady, simple, and supportive that makes life easier. And since Skyline Farms is all about the pleasure of being a woman, it feels like the perfect companion: one less thing to figure out at dinnertime, while still bringing beauty and nourishment to the table.

Come taste the pesto, stock up for the week or a family gathering, sip iced tea, eat zucchini cake, wander the blooms, and enjoy these waning moments of summer.

🥒 Recipe 1: Cucumber Pesto Salad

Serves 4

Ingredients:

• 2 large cucumbers, sliced into thin half-moons

• 1 pint cherry tomatoes, halved

• ½ red onion, thinly sliced

• ½ cup Dad’s Garden Pesto

• Juice of ½ lemon

• Salt & pepper to taste

• Optional: crumbled feta or toasted pine nuts

Instructions:

1. Toss cucumbers, tomatoes, and onion in a large bowl.

2. Stir in pesto and lemon juice until evenly coated.

3. Season with salt and pepper. Garnish with feta or pine nuts if desired.

🍝 Recipe 2: Summer Pasta with Pesto

Serves 6

Ingredients:

• 1 lb short pasta (penne, fusilli, or farfalle)

• 1 cup Dad’s Garden Pesto

• 1 cup cherry tomatoes, halved

• 1 ear corn, kernels removed (or 1 cup frozen corn)

• 1 medium zucchini, diced and lightly sautéed

• ½ cup grated Parmesan

Instructions:

1. Cook pasta until al dente. Reserve ½ cup cooking water, then drain.

2. Toss hot pasta with pesto, adding splashes of pasta water for creaminess.

3. Fold in tomatoes, corn, and zucchini.

4. Finish with Parmesan. Serve warm or chilled.

🍅 Recipe 3: Zucchini Caprese Stacks with Pesto

Serves 4–6

Ingredients:

• 2 large zucchinis, cut into ½-inch thick rounds

• Olive oil, for brushing

• Salt & pepper

• 2 ripe tomatoes, sliced

• 8 oz fresh mozzarella, sliced

• ½ cup Dad’s Garden Pesto

• Optional: fresh basil leaves + balsamic glaze

Instructions:

1. Brush zucchini with olive oil; season with salt and pepper.

2. Grill (or roast at 425°F) until tender and lightly golden, 3–4 minutes per side.

3. On a platter, layer zucchini + mozzarella + tomato. Repeat for stacks.

4. Spoon pesto over the top. Garnish with basil and drizzle with balsamic if desired.