Wednesday, June 3, 2020

Oregano-Lemon Balm Vegan Pesto

This year I am intent on using more herbs from my small herb garden in our meals.  

Oregano-- also known as wild marjoram-- lives in a couple of spots in our yard.

In my current favorite reference book--Carrots Love Tomatoes: Secrets of Companion Planting for Successful Gardening by Louise Riotte-- the author states that oregano "is used the world over the world over in Italian, Mexican and Spanish dishes."  Oregano contains thymol, "a powerful antiseptic when internally or externally... The pleasant aromatic scent... is very lasting.
. In the garden [oregano has] a beneficial effect on nearby plants, improving both growth and flavor." (pg. 102)

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Put the following in a small blender and blend until smooth:  

*1 cup fresh oregano leaves
*1/4 cup walnut parm OR nutritional yeast
*1/4 cup walnuts or hemp seeds
*1 tablespoon olive oil OR water
*2 tablespoons fresh lemon balm leaves
1/2 teaspoon lemon zest
*1/4 teaspoon sea salt

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Organic Granny's RECIPE INDEX

Organic Granny's RECIPE INDEX
Mostly Vegan & Gluten-Free Recipes