Organic Granny

This is the perfect pesto for anyone who is short on the standard basil and has fresh oregano taking over the yard   But you could still use basil, or arugula, or your fave other green. Add the olive oil to your blender  And then all the other ingredients.  Salt and pepper to your preference  but I suggest you start with a 1/2 teaspoon of sea salt.  Less is more  right? Spin up and store in a jar or other container with a lid in the fridge. Delicious on pasta, crackers, bread, celery sticks, quinoa, wraps. See these 3 high nutrition, gluten-free pasta suggestions HERE See 7 Things you Can Use Oregano Flowers for HERE

Looking for a delicious way to use your yummy fresh garden basil  but almost had a heart attack when you saw the cost of pine nuts for the pesto recipe?   Subbing home-toasted sunflower seeds will give you a very tasty crunchy pesto for a fraction of the cost of pine nuts!  Ingredients 1 C. raw, organic, shelled Sunflower seeds 1 tsp. Celtic Sea Salt 3 - 4 Garlic cloves 2+ tsp. fresh-squeezed Lemon Juice 4 C. lightly-packed Basil leaves 1/2 C. extra virgin Olive oil Method In a skillet over medium heat, combine Seeds and Salt, and stirring throughout, toast until most seeds are golden (careful not to burn!).  Remove from heat and cool. Alternatively , toast seeds in your toaster oven at 300-325 degrees for 5-15 minutes. Watch carefully not to burn. Cool. Combine all ingredients --except olive oil-- in a food processor. Process while drizzling olive oil through the top opening. Store in a mason jar in the fridge.  Makes about 2 C. Delicious on pasta...