Wild weed pesto

3 big handfuls of foraged wild greens; Nettle, Cleavers, Dandelion leaves, Wild garlic and Plantain

5 tblsp of good EV Olive oil

3 tblsp of Apple cider vinegar

Salt and pepper

50g Pine nuts or cashew nuts are optional

*In spring, pick your wild weeds at least 100m away from main roadsides to keep pollutants down to a minimum.  Better still, allow for a wild patch in your garden for your wild food needs.

  • Nettle needs to be blanched for a minute in boiled water to reduce the sting...although, I've skipped this step and haven't stung my mouth yet!!  Should have a disclaimer here..
  • Squash all your lovely wild greens into the food processor.
  • Add nuts here too, if using, then the vinegar.
  • Blitz all the contents for a minute.
  • Then drizzle in the olive oil.
  • It should start to come together like a dressing, add more olive oil or vinegar to make it the consistency you require.
  • Add salt and pepper to taste.
  • Drizzle on everything, add to other dressings for a zesty alive taste sensation!!