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Wild Concoctions
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An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited
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2026-02-26 05:39:13
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Wild Concoctions Wild Concoctions An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited Friday, June 19, 2009 Wild Herb Spread (based on traditional pesto) You need 1 clove garlic 2 big pinches salt 2 cups foraged greens, torn up and loosely packed * 1/4 cup olive oil 1/2 cup cashew nuts 1/3 cup grated parmesan cheese To make Pound garlic and salt in a mortar. Gradually add greens, continuing to pound. Gradually add oil and nuts, until you have a smooth, thick paste. Stir in parmesan. Alternatively, use a blender for all ingredients except the parmesan, which you still stir in at the end. Enjoy on crackers or pasta, or mix with sour cream to make a dip. Makes over 1 cup of paste. Notes: Chickweed will make an especially creamy paste. Soak the cashew nuts for a few hours first to increase the creaminess even more. Posted by Johanna Knox at 7:48 PM 4 comments: Labels: Fora...
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