Pesto from your garden

When people ask me how to cook vegetables, tofu, beans or grains, so they are tasty, I answer invariably that there are two things you can do to make these soooo good: cook right (not overcooked) and aromathise it. Grains, and tofu most invariably take the taste of what it is cooked with. The best way to really enjoy them, is to add natural aroma and flavor through herbs and spices.

A good way to bring out the taste of what you are cooking is to add garlic, onions, ginger and herbs. If you want to take advantage of what grows around you and use it for a few weeks or months, you can create your own pesto, and use it as a marinade, as cooking sauce for stir fry, rice and pasta. You can use it to marinate your fish, chicken or tofu in or simply to spread it on a piece of whole grain bread or pizza.

Here is the recipe from my garden:
Cilantro and chive - dairy free pesto
-1 1/2 cup of cilantro (fresh) or basil
-1 1/2 cup of chives
-3 cloves of garlic
-2 table spoons of pine nuts
-1/2 cup of olive oil
Salt to taste

Put all ingredients in a food processor or blender, except for the oil. Pour the oil in gradually. If you want your pesto to preserve for longer, add more oil.