Friday, June 19, 2009
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
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.