Chickweed pesto

[Wonder-Full]

This is my friend's recipe... http://wildconcoctions.blogspot.com/

You need
1 clove garlic
2 big pinches salt
2 cups foraged greens, torn up and loosely packed *
1/4 cup olive oil
1/2 cup cashew nuts
1/3 cup grated parmesan cheese

To make
Pound garlic and salt in a mortar.

Gradually add greens, continuing to pound.

Gradually add oil and nuts, until you have a smooth, thick paste.

Stir in parmesan.

Alternatively, use a blender for all ingredients except the parmesan, which you still stir in at the end.

Enjoy on crackers or pasta, or mix with sour cream to make a dip.

Makes over 1 cup of paste.


Notes:
Chickweed will make an especially creamy paste. Soak the cashew nuts for a few hours first to increase the creaminess even more.

[Momtezuma Tuatara]

Sounds really yummy...

[Seaweed]

Quantities mystify me too :giggle:I just throw chickweed ( or whatever leafy green ) in a blender with some garlic, some nuts or seeds & enuf olive oil to make pesto. I guess you could use an avocado or so instead of the oil? I haven't experimented with it yet. In terms of nuts or seeds, traditionally pine nuts are used in pesto but you can use macadamias as they are grown here. I can sometimes get locally grown pine nuts from central otago at the farmer's market. Walnuts too but they have quite a strong flavour. Walnut & rocket pesto is quite nice with baked potatoes. I also get very yummy locally grown hazelnuts. They are already roasted & taste so nice I have never gotten around to pestoing them. One day maybe.