Silverbeet and calendula salad

 

This is what abounds in my garden right now! Wash well, especially the silverbeet (I soak it in water about seven times). Cook the silverbeet in a little salted water, then drain and squeeze. Let it cool down and chop. Place into a serving bowl and add half of the calendula petals. Dress with olive oil, salt and white wine vinegar. Top with the rest of the calendula petals. Easy and delicious.

 Photos and Recipes by Alessandra Zecchini ©

Spaghetti with chives pesto

This is as easy as it is delicious!

For the sauce you just need chives, salted cashew nuts, olive oil and cooking water from the pasta. Blend the lot and stir into the spaghetti (or any pasta). Decorate with chive flowers, if you wish.

Everyone is always amazed at the taste, and no one guesses that it is chives until I tell them. The colour is beautiful too!

 Photos and Recipes by Alessandra Zecchini ©