Recipe of the week!


We have an abundance of basil right now. I made a vegan pesto using nutritional yeast and raw cashews. You can use a traditional recipe. Don’t forget that you can make pesto out of most any herb. One of our favorites is cilantro pesto. My old school trick to have pesto year round is to spray ice cube trays with olive oil, fill with pesto and freeze once they are frozen I take them out of the tray and put them in a baggie Next week I will be sharing a recipe for zucchini fritters and tomato jam, or you can come to my cooking class this Saturday at 10 am at the New Castle Rec Center. You can register for the class at newcastlerec.com


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