Wednesday, June 17, 2015

Borage pesto

Our borage is doing so well, our friends Kelly and Austin gave us a couple plants and they came back spreading a lot of mini ones around... We keep only a couple plants. I love the true blue flowers and the plant (leaves and flowers) is edible. 
You can eat the leaves in a salad or dried in herbal teas. 
The feel of the leaves is a little prickly so I don't use it in salads but here is a great way to use it, in pesto !

Borage pesto

You will need :
-2 cups fresh borage leaves, mixed with kale leaves.
-1/2 cup freshly grated grana padano or Parmesan-Reggiano cheese (about 2 ounces)
-1/2 cup extra virgin olive oil
-1/3 cup chopped almonds (can sub chopped walnuts)
-3 garlic cloves, minced.
-Salt and freshly ground black pepper to taste.

Mix the ingredients in a food processor ( except the cheese ) together until creamy. 
( add more olive oil if needed )  
Add the cheese when the pesto is well mixed. 

Enjoy !

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