Sunday, 12 May 2013

Ground Elder Pesto

Readers of this blog know that I love pesto. I try all different kinds of ingredients and so far they've all turned out to be extremely tasty. Yesterday, I spent some me time having one of my weekend cookathons during which I prepared three different kinds of wild flower pesto: ground elder pesto, sorrel pesto and dandelion blossom pesto.

2 large handfuls of ground elder
1 small handful of freshly grated parmesan
1 small handful of whole almonds, chopped
1 garlic clove, squashed
freshly ground black pepper
sea salt
extra virgin olive oil as needed

Wash the ground elder, spin and combine with all the ingredients in a food processor or the beaker of a handheld mixer and blitz. Transfer into sterilised screw-top jars, top up with olive oil to seal and screw on the lid.


  1. Recipe looks very enticing, I'm currently harvesting Ground Elder and hope to use the recipe as a template to make some Pesto - How long does the pesto store for?

    1. Hi there, glad you like the recipe. Vary it to your heart's content. Cover the pesto completely with oil and store in a cool dark place for up to six months.