Friday, June 19, 2009

Wild Herb Spread (based on traditional pesto)

You need

1 clove garlic
2 big pinches salt
2 cups foraged greens, torn up and loosely packed *
1/4 cup olive oil
1/2 cup cashew nuts
1/3 cup grated parmesan cheese

To make
Pound garlic and salt in a mortar.

Gradually add greens, continuing to pound.

Gradually add oil and nuts, until you have a smooth, thick paste.

Stir in parmesan.

Alternatively, use a blender for all ingredients except the parmesan, which you still stir in at the end.

Enjoy on crackers or pasta, or mix with sour cream to make a dip.

Makes over 1 cup of paste.

Chickweed will make an especially creamy paste. Soak the cashew nuts for a few hours first to increase the creaminess even more.