Wild Weed Pesto
Makes 2 cups
Roger: “One of the first meals Anna made for me featured a salad of purslane, a weed that was growing in the middle of her driveway. This lunch was my introduction to the world of edible wild plants – and confirmation that I had indeed met a remarkable woman.”
If you wish to learn about edible wild plants start by asking a keen gardener to help you identify chickweed and puha (sow thistle).
The strong flavour of herbs and wild greens is toned down by olive oil and seeds in this pesto. The recipe works well with many other greens if you are unfamiliar with edible wild weeds: try rocket, parsley, coriander or spinach. It can also be spiced up with the addition of fresh chilli. Almost any other nuts or seeds can be substituted for the pumpkin seeds.
2 cups (packed) chickweed, puha or other mild-tasting edible weeds
1 cup pumpkin seeds, soaked overnight in water
3 cloves garlic, chopped
¼ cup olive oil
2 Tbsp miso (or ½ tsp sea salt)
2 Tbsp lemon juice
Drain and rinse the pumpkin seeds.
Wash your weeds or greens, drain well then chop them roughly.
Place in a food processor with soaked pumpkin seeds and all other ingredients. Process until well combined.
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