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.

2 comments:

  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?

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    Replies
    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.

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