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baby cos lettuce and ruby chard
are this weeks greens for veg boxes
baby cos lettuce and ruby chard
are this weeks greens for veg boxes

Simple Pesto Recipe

Pesto has to be one of the easiest go to meals for any season & one of our favourite ways to jazz up a simple meal.

And it's so amenable to our whims.

Don't like basil? Use coriander or any leafy green for that matter.

Pine nuts are too expensive? Use cashews, they work a treat!

Allergic to nuts? Use sunflower seeds.

Want something with a bit more punch? Add some chilli or moroccan spice mix.

Don't eat dairy? Neither do I. Leave it out, it keeps better & the tastes you can achieve are so much more varied without it.

The basic rule of thumb is;

- Greens of any description, seriously.
- Nuts or seeds ( I use cashews generally , they're creamy, sweet & a whole lot cheaper than pine nuts )
- Garlic (not too much as raw makes it more intense... or leave it out & add some spice if you have a problem with garlic)
- Salt , start with a little & add till it suits you (use a good salt though, as it makes all the difference)
~ Olive oil (though again, any oil will do the trick but a good, organic, cold pressed olive oil like Orchard of St Francis is hard to beat)

Throw it all in a food processor and blend it up.

I like mine a bit chunky, I like texture but you may like it smoother.

Keep adding oil till it blends easily & when you put it in a container, add a layer of oil on the will keep better & longer 

The pesto pictured has:
Greens; coriander, parsley & spinach
Olive oil

... and we have been eating it on crackers, in salads & Iskha mixed in through potatoes & took it for her lunch on a day out.... & there's also the traditional pasta/ vegie spirals.


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