What to do with weeds? Eat them! - few pesto recipes
Weeds grow faster and stronger than most plants we want in our gardens. They are full of power -able to survive after all our efforts to get rid off them. Have power enough to break up asphalt! Wouldn’t you like some of their strength?
Do like wild tribes did – eat your enemies to get their power!
Weeds start harvesting earlier then most vegetables, they are full of vitamins and minerals, very useful to our bodies, tired after cold and dark winter.
We used to think of pesto as a condiment made with basil as a primary flavoring, but it can be made with many plants.
Few Pesto Recipes, Using Eatable Weeds
Gather weeds in places where you are sure they didn’t get any poisonous chemicals. Don’t pick them up near the roads.
Make pesto in a mortar
- Pound garlic and salt in a mortar.
- Gradually add weeds, continuing to pound.
- Gradually add oil and nuts, until you have a smooth, thick paste.
Make pesto in blender or food processor
- Blend the nuts, the garlic, and half the olive oil.
- Add the greens, the rest of the olive oil and the salt. Run the food processor until the mixture is smooth.
- Add the cheese and pulse a few times to combine, or run until smooth, depending what texture you prefer.
Stinging Nettle (Urtica dioica) Pesto With Pine Nuts
- 3 garlic cloves
- 2 tablespoons toasted pine nuts
- 2 tablespoons grated Parmesan
- 6-8 tablespoons blanched, chopped nettles
- Olive oil (use the good quality oil)
Use gloves for gathering stinging nettles. Blanch the nettles before making pesto – simply pour over boiling water and leave for few minutes. Then drain off. Use only young spring leaves. By the way, there are many interesting facts about stinging nettle -in one of my previous hubs I have mentioned ten of them.
Nettle Pesto (Urtica dioica) With Walnuts
- 1/2 cup walnuts (shelled)
- 4 cloves garlic
- 1/4 cup olive oil
- ¼ cup butter
- 1.5 cups tightly packed and well-drained blenched nettles
- 1/3 cups grated parmesan
Budget Pesto – Nettles (Urtica dioica) And Sunflower Seeds
6 cups raw stinging nettles
1/2 cup any hard cheese, grated
1/2 cup sunflower seeds, roasted
4-5 large garlic cloves
1/2 cup sunflower oil
1 tbsp lemon juice
salt and pepper, to taste
Chickweed (Stellaria media) Pesto
- 1 cupful of chickweed
- 1/2 cup of basil
- 1/4 cup sunflower seeds
- 1 large clove of garlic
- 1/2 cup olive oil
Ground elder (Aegopodium podagraria)Pesto
- 3 handuls of very young ground-elder shoots (when the colour still is yellow-green)
- 100 g parmesan cheese
- 100 g hazelnuts
- 1 spring onion
- 1 clove of garlic
200 ml rapeseed oil
Salt and pepper
Ground Elder(Aegopodium podagraria) and Ramson (Allium ursinum) Pesto
2 good handfuls ramsons
3-4 good handfuls very young ground elder leaves
a handful of pine nuts
2 tablespoons freshly grated parmesan
olive oil - adding gradualy as much, as you will like smootheness
salt, black pepper - to taste
Mild Lamb’s Quarters (Chenopodium album) Pesto
4 cups packed lamb’s quarters
15 garlic scapes
1 cup loosely packed arugula or wild mustard greens
1/2 cup olive oil
1 cup pine nuts or walnuts, finely chopped
1 cup parmesan, grated
juice of half a lemon, optional
salt as needed
Serve Pesto as a spread on bread, as an additive to a soup, as a pasta sauce or as a dip for crackers
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