1. Wash all herbs very well, dry off and chop to make blending easier, add to very large jar, big enough to fit a blender stick
2. Add garlic scapes, herbs and almonds
3. Add oils, optional mirin and vinegar
4. Add halved and quartered whole lemon, seeds removed, top and tail too!  The zest is the good part too.
5. Season to taste. By the way, if you don’t have the mint and basil, use dried mint and oregano.
6. Get out your blending stick and blend until a nice thick pesto. If you prefer runnier add more oil and vinegar.
7. If you want a sweet touch, add keto or non-keto honey, just a dessert spoon should do
8. It’s very concentrated, so you can dilute and use in a dressing. Make a lemon and oil dressing, then add a few tablespoons of this pesto.  Try blending in a ⅓ cup of parmesan to add extra deliciousness. Or some fresh chillies if you’re making Mexican or Indian food.
9. Add a few teaspoons of the pesto as a salad dressing or over roasted veg or pasta, salmon … it’s good on almost anything savoury. Oh and please keep refrigerated!

Enjoy!

My Sister shared an interesting email today about vitamin D, calcium, collagen and there was also a recipe for Chimichurri. Which I love! Thanks, D! I didn’t have all the ingredients it called for but it inspired me to create this recipe above as my partner had just brought in a bunch of garlic scapes a few days ago. The garlic is now lifted and drying on the fence before he braids it. The photo above is the garlic and blackberries getting acquainted.  Not to worry, the blackberries are contained in a very large pot.

If you’re interested the site is sallyanncreed dot co dot za and I have no affiliation or business connection with the site. I just enjoy their emailed health articles, they are very informative.

Summer is here. It’s been in the 30⁰+ Celsius here the last few days. The garden is loving it.

Wherever you are, stay safe and well. Thank you for visiting!

A photo blog of summer farm goodies, berries, the garden and few things I made.

The cilantro root that was given to my partner from a fellow vegetable gardener. After using it for the recipe I thought to try and see if it will grow fresh cilantro for us. I’m also trying to root the mint. The other is fresh oregano and I kept the beautiful flowers.

Look at this garlic my partner grew. Peeling and using fresh garlic felt like a fragrant humbling religious experience. Vegetables are so beautiful and perfect!

More farm goodies!

Thanks to my partner for growing such beautiful garlic, shallots and herbs. We’re waiting for the tomatoes…

Goodbye! ❤️🍓🫐🍒