Tuesday, July 28, 2009

Pass the Weeds, Please (Episode II)

A Foraging Recipe - Weed Pesto

Here is a great pesto I like to make with some of my weeds...

  • ¼ cup Dandelion Greens
  • ¼ cup Purslane
  • ¼ cup Field Garlic (grass)
  • 4 bulbs Field Garlic (bulb)
  • ¼ cup Olive Oil
  • ¼ cup Pine Nuts
  • ¼ cup Basil leaves
  • ¼ cup Grated Parmesan Cheese

Mince and lightly saute the garlic bulbs in some Olive Oil to take the edge off. In a food processor: chop up the nuts and garlic bulbs. Add all of the greens and continue to process until everything is finely chopped. Add in cheese and slowly add the olive oil slowly while processing until you reach the desired texture. Leave in the fridge for a few hours before eating. Serve as a dressing for penne pasta, use as a sandwich spread, or serve with crackers or toast.

So, what weeds do you like to eat?

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