Garden Pesto

Article by Angela Haldane

In the food processor – blend
1/2 cup olive oil,
Lightly roasted sunflower and pumpkin seeds
Apple cider vinegar
sea salt
Herbs – any of the following from your garden: rosemary, nasturtium, rocket, calendula, dandelion, parsley, plantain, sage, marjoram, thyme,puha, beet greens, silverbeet, kale and nettle

This is a tasty dip to take to a party, just when you thought you had nothing to take... step outside your doorstep!!!
With the base of toasted seeds, good olive oil and fresh herbs – this dip is full of flavour
Courtesy of medical herbalist – Isla Burgess, Wanaka, NZ