Category: This and that
Traditionally, Pesto is made with basil, garlic, olive oil and pine nuts. But you can go much more creative than this, you can even go WILD and use all sorts of weeds. That's what I did today - weedy pesto. Here's the recipe with half basil and half weeds, weeds from your garden or any other safe and clean place. The picture is of the weeds I was using today. Weeds are so full of important health giving nutrients and taste much better than you might think.
Those crackers are a life saver if you're on a gluten- or grain free diet. They taste delicious, keep well, loved by everyone, taste great as they are or with butter, avocado, guacamole, cheese, hummus ... Make a big batch and freeze what you don't use in the next week! You can also change the kind of nuts and seeds you're using and make this a nut free cracker by only using seeds. Basic recipe is 1 cup of Linseeds and/or Chia seeds and 3 cups of any other nuts or seeds plus 500 ml of water. Add to this salt and pepper and any herbs or spices that you like. I like the rosemary, sage and garlic combo, but try cumin, coriander, garlic or curry powder with additional chili or turmeric. The ideas are endless.
Green leafy vegetables to use in other recipes
If you have an abundance of any greens in your garden it's a great idea to not let them go to waste. Prepared in a way as it's explained here, you can keep them either in the fridge for a couple of days or freeze them for later use. Use for frittata with greens, stir fries, greens in creamy garlic sauce or in a soup with all sorts of vegetables.