Ingredients:
2 cups packed basil, parsley, cilantro, spinach, chard, kale, collards, carrot tops, sun-dried tomatoes, or cooked beets (you can also combine any of these, except tomatoes and beets)
1/2 cup toasted nuts (walnuts, almonds, pine nuts, pecans, or white beans, chickpeas – or no nuts at all)
3 cloves crushed garlic (or 2 garlic scapes)
1 cup finely shredded cheese (parmesan, romano, cheddar, mozzarella, etc.)
1 tablespoon lemon juice (or half lemon juice, half vinegar, or none at all)
1/4-1/2 cup olive oil, canola oil, vegetable oil
Pinch of salt (optional)
Directions:
Put the five ingredients into a food processor and pulse to blend. Slowly add oil through feed tube until it makes a nice paste.
If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.
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