Carter Were, Summer Series 03. Garden Salad with Coriander & Parsley Pesto
Sustenance
23 - 12 - 24
The health benefits from eating fresh herbs and garden greens is no secret. And at this time of the year, when life gets busy and our best intentions slip, getting a dose of fresh leafy greens into our meals becomes essential. Carter Were of Were Bros walks us through her lush vegetable garden and around her medicinal herb wheel to pull together a crisp Garden Salad. Drizzled in her home made Coriander & Parsley Pesto dressing, this simple dish is quick to make, and ingredients can be easily supplemented with alternative plants.
Ingredients
2 bunch coriander
2 bunch parsley
1 clove garlic
1 tsp salt
Juice of one lemon
3/4 cup sunflower seeds
3/4 cup pumpkin seeds
3/4 cup olive or sunflower oil
Put all ingredients into a food processor except the oil. Pulse until all combined and then add oil until it's desired consistency. You may want to add more salt or lemon to taste. Switch out for other herbs or nuts instead of seeds should you wish.
To make this a salad dressing take some of the pesto, add oil plus a squeeze of lemon and salt to taste. The dressing should be of pouring consistency. You could add some yoghurt too if you'd like. Dress any seasonal greens you have and serve as a side salad.
