Weeding for pesto is so much more fun

In my garden after winter, suddenly some weeds have totally taken over the hidden corners. I did not pay attention. Elder, cress and dandelion leaves are growing exuberantly. Normally I would have been a grumbling gardener about that fact. Now I am a happy gardener. Because I am weeding for pesto!

See how you can turn your weeds into something delicious.

Bitter Cress Dailygreenspiration

Bitter cress (Cardamine hirsuta). Cut the roots before washing: most soil and sand is in there.

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Bitter-cress, elder, dandelion leaves and a bit of purple dead-nettle for decoration. I even put in some fennel sprouts that had popped up unwanted.

Also edible and tasty, the fresh leaves of garlic mustard (Alliaria petiolata) before it’s flowering.

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Ingredienst for pesto: walnuts, pine nuts, grated Parmesan (or some other hard cheese), some oil, pepper and salt. And garlic, because I like it a lot.

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Variation: elder (Aegopodium podagraria) with cashew nuts and some grated old Gouda cheese. Great taste!

How much of each ingredient? Just give it a intuitive try, because it does not really matter. It should be a rough, somewhat smooth stuff.

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The result. Good on bread, toast, asparagus, spaghetti.

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Decoration with purple dead-nettle for an extra weedy look đŸ™‚

 

More edible plant inspiration

Recipe

Instagram follower @joachim_loman told me how he makes a salsa verde, that is tasty on cauliflower, broccoli, fish and bread.

He puts the following in a blender:

  • some anchovies
  • some sour pickles
  • 1 hard boiled egg
  • green herbs like parsley, dandelion leaf, young nettle, shepherd’s purse (Capsella bursa-pastoris)
  • salt & pepper
  • olive oil – which you add during the blending process

Blog

Read this blog about common weeds you probably never thought you could eat.

Video

See this video about 6 delicious plants you can forage in your local urban park: