Herb Stripper Tool- Make Your Own Cute Utensil

A herb stripper is a tool used to efficiently remove herb leaves from stems. Simply pull the stem through a hole and collect the leaves. It can save you time and effort, especially if you work with large quantities. I will show you how to make this cute, cheese- shaped utensil yourself.

1. good quality, fresh polymer clay (30-40g/ large walnut-size ball )
2. acrylic paint and non-toxic, water based sealer (like this one)
3. some tools to make small, different-sized holes
4. rolling pin (or heavy, sturdy bottle/can)

Roll a ball of clay out into a rectangle, approximately 6cm x 8cm. Use a sharp tipped knife to cut an outline of a cheese slice (rounded triangle). You want the thickness to be around 4mm.

Find objects around you that can help you create a variety of holes- drinking straws, pen caps, small tubes, piping tips, needles etc. You want to make at least 4 holes in different sizes: 3mm, 4mm, 5mm, 6mm.

Add some more details to the cheese slice like an outline of the rind and some dips and imperfections.

Gently transfer the clay shape onto a baking tray and bake in the oven for a required time period (instructions depend on manufacturers and are included on the packet). Afterwards leave it to cool down fully.

If you want to paint your tool, you have to wait for it to cool down and then paint it however you like. Don't forget to seal with at least 2 layers of non-toxic varnish.

Now, use your new cooking utensil to collect enough leaves to make a homemade pesto. It is a great way to use up a surplus of oregano (or other herbs). It's more zesty and herby than the usual basil variation. Can be made into a pasta dish, spread onto chicken or salmon before roasting, added to salads or sandwiches.

Ingredients for 3/4 cup of pesto ( enough for 2-3 pasta dishes):

1. 1/2 cup fresh oregano leaves (tightly packed)
2. 1/4 cup olive oil
3. 1/4 cup ground almonds
4. 1/4 cup grated hard cheese (like Parmesan or Pecorino)
5. 1 garlic clove- minced (optional)
6. 1 teaspoon lemon juice
7. lemon zest from half a lemon
8. salt and pepper- to taste
9. spaghetti / linguine pasta (80-100g per person)

Use a spice grinder or some other appliance to achieve the best consistency (blender, food processor or pestle and mortar) of your pesto. Mix oil, garlic, lemon juice and oregano leaves and blend until smooth paste is formed. Add cheese and ground almonds to the paste and mix well, season with salt and pepper.

Cook pasta, drain and place back in the saucepan. Add pesto to the drained pasta, mix well and serve immediately, you don't have to cook oregano pesto, just heat it up slightly.

Plate and enjoy.

Thank you