Did you ever hear the lie that if it's good for you, it tastes awful?
If you want to eat to heal, and really, truly, enjoy your food, making friends with kitchen herbs is one of your first and most important steps.
So packed with flavour and nutrients that you can only take them in small amounts, most herbs switch-hit as both food and medicine -- really tasty medicine!
If you're at all familiar with pesto, your first question might be, "How many ways can you possibly use basil?"
But pesto can be made from any herbs, and many green leafy vegetables as well (including wild greens). While making pesto fresh -- in season -- will give you the highest nutritional and flavour boost, pesto can even be made with dried herbs.
This double-sided cheat-sheet gives you the principles and ratios for making outstanding pesto, storing it conveniently, and dressing a wide range of other foods with the fantastically nourishing and tasty results.