|This isn’t a sponsored post, I just like to support small business. When I’m onto a good thing, I like to share the love.|
I’m always on the lookout for ways to up my fresh greens and herbs quota. Waiheke Herb Spread is one of the tastiest ways out there. So delicious. I like it as a dip for fresh bread or crackers, on toast or on the side of a main. Way before these folks started making theirs, I would make a similar spread every spring as a sort of herbal superfood boost.
On spring equinox I’d do the rounds of my garden, or the nearest community garden and pick a bunch of fresh herbs and whizz them up with olive oil, sea salt and sometimes soaked almonds for a creamier spread. Parsley, chives, dandelions, thyme, rosemary, plantain, nasturtiums and whatever greens I had an excess of. It lasts for ages in the fridge. And you get to feel all sanctimonious as a bonus!
I am remembering how fab it was to have extra jars in the fridge to grab for those times when you’re meant to take a plate and completely forgot. Sheesh, my old self was inspiring. Ah well, something to aspire to.