This isn't just any dip. This is a healing pesto. A pesto made with herbs from my garden and herbs bought at the farmers market. Olive oil pressed in this very valley. And apple cider vineager gifted to me by my best friend. The seeds you see are sunflower that have been soaked as well as toasted (more on that at the end of this post).
All pesto is medicinal. Basil is such a healing herb. My basil plants aren't quite ready to harvest. So instead I rounded up a few herbs from the garden: sage, lemon balm, and garlic greens as well as a bunch of parsley from my local market.
I chopped up the herbs and combined them with olive oil, apple cider vineager and a bit of water with the immersion blender. I like to make a creamy pesto rather than a super oily one. We use it on salads, to condiment bland empanadas, and as herby addition to pastas at night.
It is a tradition I started when I first began experimenting with herbs. So far it is the main way I combine food & medicine and such a simple way to include small harvests in our meals.
And if you are curious as to why I always soak seeds as well as toast them I will direct you to a video I made on this very subject:
