CHICKWEED PESTO: A WILD RECIPE FROM YOUR “GARDEN”


I realise how it sounds suggesting you weed your garden and then go make pesto. Honestly though, what could be more resourceful? Winter’s tender shoots and other early wild edibles offer some of the first tasty greens of the season, why not partake?

Serve this delicious pesto as a nutritious snack with crackers, or you could add it to casseroles for extra flavour.

1 cup sunflower seeds lightly roasted
2 cups fresh chickweed
3 cloves garlic
1/4 cup olive oil
juice 1/2 lemon
1 sachet instant miso
Salt and pepper

Put all ingredients in a blender and mix to a smooth paste. Transfer to small clean jam jars with tight-fitting lids.

Justine Laidlaw
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