From Planter to Plank

From Planter to Plank

This holiday weekend means two things in my house: a crowded backyard and an even more crowded grill. I’ll be honest—I truly love a great ribeye. It’s my absolute favorite cut, perfectly marbled and worth every bite. But this year, the star of the show will not be steak (at $19.99 a pound, steak is officially off the menu for a family of five plus guests). Instead, it will be a humble pork tenderloin—stuffed with creamy basil pesto from my still-thriving CedarCraft self-watering planter—and grilled to smoky perfection on a True Fire Cedar Grill Plank.

Yes, it will be every bit as delicious as it sounds. And no, the pesto won’t last 24 hours in my house.

From Basil Jungle to Pesto Gold

Here’s the truth: I gave up trimming my basil weeks ago and just let it flourish. What started as an “organized herb garden” quickly became a basil takeover. But honestly? I don’t regret it. My family loves basil—and especially pesto—so letting it run wild meant one thing: plenty for this dish.
This recipe will be our household favorite—it’s creamy, budget-friendly (cashews instead of pine nuts), and versatile enough to end up on pasta, veggies, pork… or spoonfuls straight out of the container. Even my clumsy moments in the kitchen have the dogs waiting underneath for something to drop.
Creamy Cashew Pesto Recipe
Ingredients:

• 3 cups basil leaves
• 1 ¼ cups roasted cashews (or any nut you like)
• 1 ½ cups parmesan cheese
• 1 tablespoon sugar
  
• 4–6 cloves garlic (depending on your love of garlic)
• ¼ cup lemon juice
• ⅛ cup balsamic vinegar
• ⅛ cup water
• ⅓ cup extra virgin olive oil
• Salt & pepper to taste

Instructions:

1. Add all ingredients to a food processor.
2. Blend for 6–8 minutes—or longer—until no chunks remain and it’s completely creamy.
3. Taste… and taste again (half of mine tends to disappear during this step).
4. Store in a sealed container—but it won’t last long.
   

Pesto-Stuffed Pork Tenderloin on a True Fire Cedar Grill Plank
The real magic will happen when that pesto meets pork and cedar smoke. Here’s how to turn a budget-friendly cut into a holiday-worthy feast:
Ingredients:

• 1 pork tenderloin
• 1 cup creamy cashew pesto
• 1 cup crumbled feta (or mozzarella)
• Optional: fresh spinach or other veggies
• Salt & pepper

Instructions:

1. Soak the plank: Submerge a True Fire Cedar Grill Plank in water for at least 2 hours (apple cider vinegar and wine add extra flavor).
2. Prep the pork: Butterfly the tenderloin—cut lengthwise down one side (not all the way through), then the other side, until it opens flat.
3. Fill it up: Spread pesto inside, sprinkle with cheese, and add spinach if desired. Roll it back up and secure with toothpicks. Season the outside with salt and pepper.
4. Grill: Place the tenderloin on the soaked plank, set it on the grill, and close the lid. Cook 15–20 minutes, until the internal temperature reaches 140°F (pork safe temp is 145°F, so pull it off 5 degrees early).
5. Rest & serve: Let it rest for 5 minutes, slice, and enjoy the juicy, smoky, pesto-packed goodness.

The Backyard Payoff

The True Fire Cedar Grill Plank will keep the pork moist, add a subtle sweetness, and fill the whole backyard with that irresistible cedar aroma. My kids will devour it, my dogs will beg shamelessly under the table, and the aroma will even make my neighbors jealous—wondering where that herby, garlicky, smoky goodness is coming from. They’ll never guess it all started with a humble planter and a grill.
So here’s to Labor Day, to backyard feasts on a budget, and to the happy cycle of planter-to-plank. May your basil flourish, your pesto overflow, and your grill always have room for one more bite.

👉 Will you be grilling with cedar planks this holiday weekend? Or turning your end-of-summer basil into something that disappears overnight? Share your favorites—I’d love to hear them.

About the Author

Mischelle, the Backyard Hopeful
Mischelle is a writer, former chef, and unintentional plant serial killer—slowly reforming thanks to CedarCraft’s self-watering planters. She can now keep herbs alive long enough to toss them on grilled veggies or into a backyard BBQ masterpiece. Her houseplants… less so. She loves being outdoors, staying warm, and creating backyard meals that bring people (and sometimes dogs) running to the table.