Mixed Wild Herb Pesto

Pesto is a quick to assembly addition to any meal. Usually made from basil, nuts and Parmesan cheese, but any herb or leafy vegetable can be used to create your pesto.

• 1 big handful of MIXED WILD HERB leaves (like dandelion, herb Robert, sorrel, silverweed, chickweed, ribwort/plantain or alternatively Swiss chard or spinach)

• 1 handful  fresh parsley or basil leaves – or mix

• 2 handfuls walnuts, almonds or pine nuts, sunflower seeds or mix

• 1-2  cloves  garlic – finely chopped

• Pinch of cayenne or small chili, finely chopped (optional)

• Pinch sea salt and freshly ground black pepper to taste

• ½ - 1 tsp nettle seeds (optional)

• ½ -1 tsp seaweed flakes (optional)

• 100 - 200ml organic extra virgin olive, rape seed or hemp seed oil – depending on the consistency required!

• Juice of ½ to 1 lemon

• 1 tsp honey or agave syrup
  
  

1.Place the herbs into the food processor and blend briefly before adding the other ingredients. Or use a stick blender and make pesto in 2 batches.

2.Blend until smooth or to your preferred consistency. Maybe you like it crunchy.

3.Pesto keeps in the fridge in sealed glass containers for 8-10 days, but it loses flavour the longer you keep it.

4.Topping it up with olive oil will help to preserve it and will prevent it from going moldy. You can also freeze pesto!

Note:You can also use mortar and pestle to make your pesto. Chop the herbs very finely before adding it to the mortar. No electricity needed and makes you feel good!☺