Saturday, 7 July 2012

Wild herbs pesto

Make a simple and delicious pesto from wild herbs that you find in your garden or while going for a walk:
such as garlic mustard, ground ivy, stinging nettle, dandelion, lady's mantle and so on.
You can take the blossoms of chives, daisies and borage as well.
Roast nuts (pine nuts, hazelnuts, walnuts etc) slightly and blend them with the herbs and olive oil until it's a fine sauce. Then add grated cheese (Parmesan, Pecorino or sheep's cheese), mix and put into glasses. Some vinegar and lemon juice make the pesto fresher. You can store the pesto for at least one month in the fridge. Make sure that there is always a layer of olive oil on top.
Serve with pasta, rice, baked potatoes or the lovage pancakes.
 If you want a recipe with exact weights, here's one for you, my dear readers:
50 g herbs
50 g nuts
175 ml olive oil
100 g grated cheese

If you use basil and pine nuts and add some garlic you'll get a wonderful  
Italian basil pesto.

Have a colourful, wild day!
Miss Maple


  1. Oooh this looks absolutely amazing! So fresh and delicious! Sarah xxx

  2. I love pesto!
    I loved the photos, I was hungry!
    Hmm .. I will follow your recipe!
    Thanks for sharing!
    Kisses for you, dear friend!


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