Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Love radishes but toss the greens? Don't! Those fresh greens can be part of a salad or soup. They can be sautéed. And they can be the base of a fabulous pesto! You'll love this!
10 minutes pesto with truffle oil is an indulgent, aromatic, flavorful alternative to regular pesto. It will take your pasta, vegetables to another level!
Super tasty smokey parsley and almond pesto, perfect for pasta, dipping or spread on crusty bread.
Tender baby spinach, with toasted pistachios, makes one of the best pestos you will ever taste!
Packed with flavor and freshness this versatile Basil Pesto recipe goes well on so many things!
This charred ramp pesto recipe is easy to make in a food processor. It takes five minutes to blend and will last for months in the freezer.
A super easy recipe for wild garlic pesto with only four ingredients and just a little seasoning. The true taste of spring!
One of my favorite things to make with green garlic is a simple pesto. Green garlic has a milder flavor than mature garlic cloves, so it forms the backbone of the pesto, as opposed to a supporting note in the traditional recipe.
Cavolo Nero Tapenade makes the perfect sauce for pasta, spread or dip.
A pesto made on the fly with foraged goodies found in yard and fridge alike. Pesto is easy, and an easy way to use up bittercress, chickweed, and other early spring greens. #EatYourWeeds!