Who doesn't like pesto on a cracker? This combines my love of wild greens, Parmigiano-Reggiano cheese & nuts & seeds.
Parmigiano-Reggiano comes from the milk of cows raised in the valleys, hills & mountains between the Po River and the Reno River in the Emilia Romagna region of Italy.
Aged at least 1 year and up to 3 years, after 30 months it is suitable for lactose intolerant and babies. Parmesan, on the other hand, is not regulated and may be aged as little as 10 months.
And of course, a crunchy cracker is the perfect accompaniment. With the abundance of nettle, chickweed, and miner's lettuce in the garden this makes for a delicious Spring Solstice lunch!
Simple Pesto:
80g greens - Rocket, parsley, young dandelion leaves, nettle, chickweed, miner's lettuce, mint, coriander. Basil is way out of season here now but lovely in the summer.
1/2 C organic extra virgin olive oil
1 C roasted cashews (can use any roasted nut or seed)
30g grated parmigiano
1/2 teaspoon salt
1/2 teaspoon kelp flakes.
Blend greens & olive oil, add the rest of the ingredients & blend again.
Favourite Seed Crackers:
2 C mixed seeds of your choice - pumpkin, sunflower, sesame, chia, linseed etc.
1 C rolled oats
1/2 C extra virgin coconut oil
1/2 C boiling water
1 t salt
Place coconut oil and boiling water together in a cup. Blend dry ingrediants to desired consistancy & add along with salt.
Mix together & roll out to 1/2 centimetre or less thickness and mark into preferred cracker size. Bake in a moderate oven for approx 15 minutes or until crisp but not browned.