Twenty-four pints now, and more to come as the season advances. Made with celery, kale, carrot, tomato, onion and garlic, fresh oregano from the garden. Put everything through a food processor, so it is small and uniform, easy to cook. Then put 3/4 of it through the blender. I add seasoned dry bread crumbs to soak up any excess liquid.This savory spread, or paste, is great for toast or burritos. Add a bit of mashed garbanzos or black beans after opening a jar, and fill a fried, seasoned tortilla shell. Roll up, dust with shredded cheese, and broil until the cheese melts.
