Food: Homemade Herb Pesto

When it comes to pasta sauces I cannot think of any I do not enjoy, although pesto is not at the top of my list of favorites. But that was before this.Recently I made an absolutely delicious pesto by accident (kind of) out of herbs I just wanted to use up and the freshest and/or best ingredients possible.  The next time I make pesto I’ll be looking for this exact combo.

Basically I used  three large handfuls of a fresh mix of :

Watercress, Dill, Basil, Cilantro, Parsley and Sage.  Seems like a lot (or an odd lot) as you can just use basil, but this combo really rocked.

Two large garlic cloves (market fresh russion river garlic)

1/3 cup walnuts

½ cup parmesan cheese (I buy a block of Parmissimo Parmigiano Reggiano and roughly grate it myself)

½ cup organic cold-pressed olive oil

Fresh squeezed  lemon (to taste)

Hot pepper flakes (to taste)


In a food processor chop the garlic with the herbs.  Then add the walnuts and parmesan.  Lastly while blade is still running, slowly add the olive oil until everything is finely mixed together (I prefer pesto slightly chunky but oily).  Then you can squeeze some lemon, add pepper flakes and salt/*pepper to taste.

Make your favorite pasta according to directions, drain and put back into pot the amount you need.  Then add pesto sauce and turn on element to gently heat the sauce with the pasta.

I’ve been making (but not from scratch obviously) my own country pepper spice mix using Tellicherry black peppercorns, chopped onion, garlic, chilli pepper + italian seasoning.  It’s fabulous!

I should really bottle and sell this but it’s too much work!






Simple and Satisying – if you build it they will love it.


Thin crust flatbread is healthy too

There is no actual recipe in making these delectable tasting appetizers.  Much like a pizza you can put whatever topping you want.

The trick is getting a thin crust bread or even pita for that matter to start with.

Begin by painting on a thin base layer of either tomato or pesto sauce and build it from there.

Cut into wedges, squares or triangles for serving.

Here are a few recent examples of vegetarian ones I’ve made – both delicious.  Remember there are No Rules.

Pesto:  Pesto sauce (use store bought if you don’t have fresh), sundried tomatoes, fresh basil, artichoke hearts, roasted garlic, parmesan, chilli peppers, lemon zest and olive oil.

Greek: strained tomato puree, thinly sliced onion, pitted kalamata olives, fresh spinach,  fresh tomatoes, sprinkling of pinenuts, feta,  dried oregano and olive oil.

Have fun making them and then receiving lots of compliments.