wild weed pesto recipe
Wild weed pesto is a delicious and simple way to add edible weeds to your diet. Whilst basil is the most well-known herb used in pesto, using seasonal, medicinal greens such as nettle, chickweed, dandelion or rocket effortlessly ups your nutrient intake.
My garden is currently over-flowing with rocket, which I’ve used, coupled with walnuts gifted from my neighbour. Rocket is slightly bitter and therefore great for improving your digestion and the uptake of nutrients. Walnuts are an excellent source of Omega 3 essential fatty acids, which help reduce inflammation.
This nutritious, dairy-free recipe is full of fibre. The addition of garlic, with its anti-microbial action, provides great support to your immune system.
- 2 cups packed of fresh, seasonal greens or herbs (try dandelion, plantain, rocket, nettle, or chickweed)
- 1/2 cup of soaked or sprouted nuts/seeds of your choice
- 1/2 cup quality extra virgin olive oil (my favourite is by Isobel Olives – biodynamic and grown in Marlborough)
- Juice and finely grated rind of one lemon
- 3 cloves of minced garlic
- Sea salt and pepper to taste
Add all ingredients to a blender and blend until well combined and a little chunky. Serve wild weed pesto with raw vegetable sticks, such as carrot and capsicums, or add to super seeded crackers. Store refrigerated in an airtight glass container.
Soak your nut or seeds of choice in warm salted, filtered water over night. Soaking beans or nuts reduces their phytic acid content. This ensures their nutrients are well absorbed as phytic acid inhibits nutrient absorption.
- Try toasting pumpkin seeds (an excellent source of zinc), sunflower seeds or pine nuts
- Add one tablespoon of nutritional yeast for extra B-vitamins
- Use organic apple cider vinegar instead of lemon juice
Want to learn more about edible weeds?
Join me in a hands-on, practical and informative edible weeds workshop. This workshop is designed to give you knowledge and confidence to safely identify and incorporate edible weeds into your diet.