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This is the second year in a row I've made pesto from the wild greens in my garden! I have compiled a more thorough blog entry with pictures on my website (link below) but I thought I'd leave this here for the forum :) I love this recipe because it is Cheap as Hell: your only expense will be the oil, and the nuts, so, depending on how you purchase, you're looking at as low as $1.50 or so for a nice pot of super-nutritious fresh raw sauce. Chives are a Mars herb, very good for digestion and detox. Obviously if you have onion or garlic sensitivity, be careful with this. In the fridge it lasts forever. I kept my Garlic Mustard pesto from last year for about 3/4 of a year in a jar that way, and it was just fine. The oil preserves it. It also mellows it out, so let it sit for a day if you want a less intense flavor. A quantity of Wild Chives Olive Oil Nuts or seeds, a handful (I used Almonds, but, whatever you have is fine) A dash of Salt lemon rind or juice, optional, but is nice! A bit of water Blend Chives and Oil together. Start with about half of what you think you need and add. It won't blend thoroughly until there's enough. But, don't go overboard. It'll look slimy, but that'll change when we add the water. Add the nuts first, and whatever seasonings. Then, add water a tablespoon or two at a time. It'll emulsify/homogenize, and the texture and viscosity will change. Get it to the consistency that you like, and there you go!!! Pour into a sealable container. You can also make this with Jack-By-The-Hedge or Garlic Mustard, which is a Mercury herb according to Elisabeth Brooke, but IMO is Martian also, because it has a nice spiciness to it. Or, Dandelion Greens, which some say is of the Sun (well, look at the flower), but Brooke says is of Jupiter. Well, either way, use whatever grows near you, because if it's appearing in your garden, chances are it wants to work with you! https://bendingbackward.wordpress.com/2020/03/31/frugal-house-recipes-spring-cleaning-vegan-pesto/
In this period I was inspired to prepare a special incense to be used as altar offering to honor the ancestors. For some witchcraft practitioners the cult of the ancestors constitutes a common practice. In many different circumstances we call upon them, we make memory and express reverence. We always receive support for our requests and as we receive from them, so we should give. Alongside with food and candles, one traditional offering is the incense. I was inspired to compose this particular mixture and I use it only as altar offerings for the ancestor spirits. The incense is made of the following ingredients: 1 apricot; Raisins and/or sultana - 1 part, equivalent of the apricot weight; Red wine - bit less than 1 tablespoon. Honey - half teaspoon 1 tablespoon of cinnamon powder; half tablespoon of frankincence powder; 1/4 tablespoon of myrrh powder; Soak the dried fruit in red wine for half an hour to 2 hours, drain the excess and add few drops of honey. Reduce everything to a paste in a mortar. Add the powders and mix preparing a paste. Alternatively you can use grains for the resins and soak the whole mixture in a lesser amount of wine and reduce everything to a thick paste with the help of mortar and pestle. Wrap the mixture in parchment paper, like the one used for baking, forming a 1-2 cm wide rod. The incense has to cure for a minimum of 3 weeks then is cut into slices, consecrated and stored. The longer you keep it, the better is the aroma. I avoid air tight container and prefer a simple earthenware pot with a lid. The correct way to burn this incense is the stove top method. Please, let me know if you used this recipe and the impressions it gave to you.