{Recipe} Quick herb pesto

Emma September 17, 2021 No Comments

If your herbs are growing quicker than you can use them, or if you bought a whole bunch of coriander at the grocer just for couple of sprigs, or if you just feel like whipping up something delicious in 5 minutes, then this is the recipe for you! Transform your produce into something wonderful that can be used across many meals, or frozen for later.

This recipe is great for coriander, parsley, and rocket, but skies the limit really. And it couldn’t be easier to make.

There are so many ways to use this gorgeous pesto: on grazing boards or platters, stirred through pasta or soup, topping meat or fish, smearing on bread, or even on the base of your pizza.

So let’s get started…


A bunch of coriander/parsley/rocket, washed and dried, stems and all
1 cup shelled walnuts or unsalted cashews
1/2 cup grated parmesan cheese (can be omitted if you are vegan)
2 cloves of garlic, minced or chopped finely
1 tsp salt
the juice of 1 lemon
1/2 cup olive oil


  1. Put herbs, nuts, parmesan (if using), garlic, lemon juice and salt into a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl and pulse again, until you get the desired consistency.
  2. With the processor running on low, drizzle in the olive oil and mix it just enough to combine all the ingredients nicely, shouldn’t be any longer than 40-60 seconds.
  3. Use immediately, or store in a sealed jar in the fridge for later use.
  4. You can also freeze portions of this for later – put into ice cube trays if you want little bits at a time, or into cup-sized containers or jars to grab as needed.

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{Recipe} Homemade tomato salsa

Emma September 9, 2021 No Comments

Mexican could be on my menu every week of the year and I’d have no issue with it, as long as this salsa was joining the party!

For too long I thought I enjoyed store-bought salsa, until I tasted the real deal overseas. In a quest to make it at home, I landed here. A stunning salsa that takes tacos to the next level and is perfectly paired with original tortilla chips as a starter.


1 tin diced tomatoes
1/4 cup minced fresh coriander
1 sml red onion, finely diced
1 clove garlic, minced or chopped finely
1 tbsp pickled jalepeno, finely chopped (add more if you like more heat)
the juice of 1/2 lime
1/4 tsp salt
1/4 tsp sugar
1/4-1/2 tsp cumin, to taste


  1. Put all ingredients together into bowl and stir to combine. If you prefer a thinner consistency, put it all into a food processor and pulse until you get a desired consistency.
  2. Taste test and adjust seasonings if required.
  3. Serve and enjoy!


  • You can use finely diced fresh tomatoes if you prefer when they are in season but I actually find the tinned variety add a good amount of “sauciness”
  • For this recipe I love the tubes of minced herbs available in the fruit & veg section of the supermarket.

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{Recipe} Home-made granola

Emma September 2, 2021 No Comments

We always have a version of this home-made granola in our pantry. I say “a version” because you really can shape the ingredients to your personal taste or dietary requirements. It’s brilliant with yoghurt for breakfast, and enjoyed just as much after dinner with some stewed fruit and custard for a quick dessert!

Mix it up by adding your favourite dried fruit after baking, or experiment with different spices like cardamon and nutmeg. The options are endless.


3 cups rolled oats
3 cups unsweetened coconut flakes
1 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup sesame seeds
2 tablespoons chia seeds
1 1/2 cup raw almonds (sliced almonds if you prefer)
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup honey
2 tablespoons coconut oil
1 teaspoon vanilla extract


  1. Preheat your oven to 150 degrees C. Line an extra large baking tray, or two regular-sized baking trays (choose trays with sides if you can, for ease of stirring later).
  2. Pop the oats, coconut, nuts, seeds, spices and salt into a large mixing bowl and toss to combine.
  3. In a small saucepan, heat the coconut oil, honey and vanilla until easily pourable. Mix the three together to combine.
  4. Pour the liquid into the bowl with dry ingredients and stir until everything is coated evenly and mixed.
  5. Spread the mixture out evenly across the baking trays and bake for about 25 minutes, stirring halfway through the baking process. Keep an eye on it. You’ll be looking to achieve a golden-brown, crisp granola.
  6. Remove from the oven and let it cool on the trays to room temperature
  7. Transfer granola into an air-tight container and store at room temperature.


  • Mix through your favourite chopped dried fruit after the granola has cooled.
  • Substitute ground cloves for ground cardamon or ground nutmeg for a different flavour

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