In this episode of Conscious Kitchens at Home, I’m sharing which plants you can forage for and make into a delicious Wild Weed Pesto 🌿
Pesto is a deliciously simple way to pack in the nutrients of the season! All you need is a mortar and pestle or food processor to mince all the ingredients, a base of greens or leaves, some kind of nuts, and quality olive oil. The addition of a good cheese like parmigiano/pecorino cheese is optional but highly recommended.
Many plants can be made into a pesto so think outside the basil box: you can use wild weeds like chickweed, nettle, sorrel, dandelion, and wild garlic, but also foods you might already have at home, like beet- and carrot tops.
Let your Wild Pesto recipe write itself as you are out to forage (or save food waste from the fridge), collecting the season’s finest ‘weeds’ as they are at their best. Whatever is growing around our feet is usually the most magical anyways.
Here’s my guideline recipe to help you get started 👇🏽
Ingredients
70g assorted wild edible greens
75ml extra virgin olive oil
40g nuts
60g Parmigiano Reggiano DOP (or similar)
Salt and pepper to taste
Optional:
1 clove of minced garlic if not using wild garlic
Lemon juice
