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Mark’s “Anything Goes” Pesto

Posted Jul 01 2012 7:42am

My Dad always makes amazing pesto. He has a large herb and vegetable garden, and uses excess greens to create interesting combinations.

He uses herbs like basil, parsley, as well as leafy greens like rocket,  warrigal greens and  mizuna . He washes the herbs thoroughly and blends them together. He taste-tests as he goes and adds ingredients like lemon juice, olive oil, minced garlic, cashews/pine nuts and parmesan cheese.

Participants in the Preserving Workshops of  The Complete Urban Farmer  course at  CERES  also had a go at making pesto with herbs and greens you wouldn’t normally consider… and with great results! We ate it on brown-rice pasta and it would also be delicious as part of a Pesto Pasta Salad .

For my dairy-free pesto recipe, also check out

To you, Mark!

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