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.


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

4 comments:

Heather said...

Hi Johanna,

So yummy! I made this this morning, and it's *good*, and all made from stuff in the pantry/fridge/garden already :-) I don't reckon it really needs the parmesan, though between the chickweed and the cashews it was already quite creamy and the parmesan made it thicker and changed the taste a bit but didn't really add to it.

I had a go at solar cooking today, too, but only got about 2 hours of about 100 degrees with the oven on a super-steep angle, and my food wasn't cooked in that time. A bit disappointing, but not bad for the shortest day of the year...

--Heather :-)

Bron said...

Loved listening to your "This way Up" podcasts today Johanna.
Inspired we smashed up some of the chickweed pesto (but made with our walnuts) - DELISH
Also smeared some on top of a potato pizza when it came out of the oven tonight, double yum, family asking for more yum!
Thank you

Nikki said...

Yum, going to try some of this. Already have everything on hand.

Rose said...

that is beyond yummy