I have been collecting little herb plants over the last several months as an experiment. I started with just two plants with the idea of having the herbs I use the most when cooking. Now that I have a better idea on how to take care of these herbs, I have ventured out for my first garden DYI. So exciting, how can I not share!!!!!!
On Pinterest I found many ideas on how to use a reclaimed wood pallet and make it sort of a herb rack for all my pots. I made decided to keep my herbs in pots as I can move them around as needed. I’ve read that herbs likes porous pots such as clay so I went with these simple clay pots.
Next, I asked for a free wood pallet at a local nursery when buying a few supplies. Luckily, the very friendly and had a stack of them from me to choose from. I grabbed the best looking one and home I went. 🙂
For this project I only bought two items. One, a fine/medium sand paper block and Rus-oleum primer spray paint.
I took out all nails and staples from the pallet making sure it was free of anything sharp. Sanded the pallet and gave it a quick clean with a brush to clean it from any dust from sanding. Once cleaned, I began to spray paint following directions on the can. Only one coat was necessary but it took two cans to cover the entire pallet.
Let it dry for an hour or so. I looked for anything I could use to secure the pots on each shelves. Found some leftover chicken wire and some yarn. Used nails to secure each side and that’s it!
This project cost less than $10 and now my herb plants have a nice home.
And lastly, some tags with each name.:-)
Hey guys, sorry for my lack of posts but I’m four weeks away from my half Ironman race and training can’t get any more demanding. This past weekend I traveled once again with the team to Clermont, Fl for some hill training. I’m still cooking but nothing exciting. Haven’t tried any new recipes except for the one I’m about to tell you about. Since I’m short on time, it’s just been nice and easy recipes I’m familiar with. Haven’t even had time to juice and I can definitely tell the difference in my body, but that’s another post. So let me just get to this new recipe…
This sauce recipe totally impressed me. It’s so versatile. You can use it as the sauce for pasta (as I did) or even as a dip.
9 large Roma tomatoes, sliced in half lengthwise
1/2 cup almonds, toasted
2 garlic cloves
1 cup tightly packed basil + more for garnish
1/4 cup extra virgin olive oil + more for drizzling on tomatoes
2 tbsp nutritional yeast (optional)
Kosher salt & freshly ground black pepper, to taste
**Your desired amount of cooked Pasta**
1. Preheat oven to 400F and line a baking sheet with parchment. Place sliced tomatoes on the sheet and drizzle with oil, salt, and pepper. Roast for about 1 hour and 10 mins at 400F. Watch closely during the last 15 minutes of roasting.
2. Reduce oven heat to 325F and toast almonds for 8-10 minutes. Add 1/3 cup into food processor and process until finely chopped. I left mine a bit chunky for texture. Remove and set aside.
3. With processor turned on, add 2 garlic cloves and let it whirl around until finely chopped. Now add in the basil and process until finely chopped.
4. Add in the oil, optional nutritional yeast, and 1.5 cups of roasted tomatoes (you will have tomatoes left over). Process until smooth. Pulse in 1/3 cup toasted almonds. Season generously with salt and pepper. I think I used about 1/2 tsp salt or a bit more.
5. Pour your desired amount of pesto over the cooked pasta and mix well. Chop the remaining roasted tomatoes and stir into pasta.
I found this recipe on Oh She Glows