Tweet by Darron Jalbert from www.backyardveggiegarden.com All ingredients (ok not the salt and olive oil) are fresh and were grown last summer in the backyard garden. This spicy, slightly sweet but tangy green sauce is great to use for taco sauce, salsa dip, enchilada sauce and so on. Also does really well for canning, tastes [...]
This is a simple and easy pesto to make. Once my cilantro started to flower, it was a great opportunity to use up the rest of the plant since it was at the end of its cycle.
TweetRecipe by Heidi Ross Amounts are approximate INGREDIENTS: 2-3 cups of baby tomatoes (try sun gold and cherry) 1 small head, or half a large head of garlic (try music box garlic) Olive oil (about 1 cup) About 2 cups of basil leaves A handful of almonds 2-inch chunk of Pecorino Romano cheese The zest [...]
TweetRecipe by Heidi Ross This pesto is great served with pasta and roasted tomatoes, but it is really exceptional in a potato salad. This is a great way to use up arugula right before it goes to seed and gets spicy.