|Yes, this beautiful cherry tomato did come from my garden :)|
1 1/2 cups fresh tarragon
1/2 cup spinach (or more, for a milder taste)
juice of 1 lemon
3 cloves garlic, peeled and coarsley chopped
1 Tbsp mustard
1 tsp fennel seeds
12 olives, or equivalent amount of capers
1/2 cup almonds
3/4 cup olive oil, or as needed
salt and pepper, to taste
1. Put all the ingredients, except for 1/2 cup of the olive oil in a food processor and pulse until everything is finely chopped.
2. Slowly pour in the remaining olive oil until the desired consistency is reached.
Garden update: my peas are all drying up, probably just because their life span is over. I'll wait till they're dry to harvest the seeds. My beans are growing, but not too crazy. Soon I'll be able to harvest more chard, kale, and broccoli (can't wait for the broccoli!). The seed pods on my arugula and mustard are getting plump, and the lettuce and spinach that I recently planted are sprouting. A few tomatoes and cucumbers are growing, and I have tiny peppers! My parsley may actually grow something yet, and the stevia's doing great. The basil's growing, the quinoa's growing, and so are the carrots and beets, though they'll be a fall harvest. My radishes might almost be ready, although I don't have much faith in them. Lastly, I'm really anxious to see if my calendula and nasturtiums will bloom (a very late planting, I know)! So that's my garden. Ice cream recipes will be posted in the next two weeks.