3 Healthy Recipes From An Egyptian Aquaponics Farm

We headed to Bustan Aquaponics on the Cairo-Alex Desert Road, where greens and even fish are grown with water-saving methods, to get their tips on how to use fresh veggies in 3 delicious and healthy ways.

Basic Basil Pesto Serves 1

Ingredients 2 cups fresh basil leaves ¼ cup walnut pieces, toasted (see tip) ¼ cup grated Parmigiano-Reggiano cheese 3 tbsp extra virgin olive oil 2 tbsp water 1 large clove garlic, quartered ½ tsp salt ½ tsp freshly ground pepper

Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor. Pulse a few times then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

To toast walnuts: Spread on a baking sheet and bake at 350°F, tossing occasionally. Toast until fragrant and lightly browned, 7 to 9 minutes.

Mixed Baby Leaf Salad with Watermelon, Red Onion and Feta Serves 4

Ingredients 350 g mixed baby leaf lettuce (about 4 cups) 2 cups watermelon, chilled and cubed ½ red onion, peeled and thinly sliced 100 g Feta cheese, crumbled 2 tbsp olive oil 2 tbsp balsamic vinegar 2-3 tbsp fresh mint or basil, snipped Salt and ground pepper

In a small bowl, whisk together vinegar and oil. Season with salt and pepper. In a large bowl, combine mixed baby leaf lettuce and onion; toss with dressing to taste. Gently toss with watermelon and feta, and serve.

Mint Water Serves 10

Ingredients 12 cups of filtered water (3 quarts) 1 medium cucumber 2-3 lemons 10-12 mint leaves

Wash lemons and cucumbers; slice thinly. Add lemons, cucumber and mint to pitcher. Cover with water and refrigerate at least 4 hours or overnight.