Although this sharing is about a lovely recipe I created by using the produce I found in our own back yard here in Oregon in late spring, the principles apply to so many dimensions of life. My husband and I like to eat local, seasonal food because it is a healthy way to live. It supports our thesis that reducing trucking emissions is good for the planet and us all, and the food is often tastier and feels like “real food”. What’s not to like?
I’ll share the recipe for your pleasure, should your back yard be producing something similar.
Cress and Oregano Pesto
Grind in a blender:
3 cups of a mixture of garden cress, garlic scapes and oregano
½ cup olive oil
2 large cloves of garlic
roughly 2 T. butter
3-4 T. walnuts
½ cup Parmesan Cheese
½ t. salt
It’s that simple, and the premise is that you can use whatever you have for those 3 cups of green material. It is YUMMY good! Try some spread on a piece of toast, or – the usual – with pasta.
The moral? Use what you have, where you are. It’s good for us all.
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