Wild Weeds Pesto
Makes 2 Cups
Vegan and Gluten free
Pesto is great with tomato and Italian flavours, ideal as a pasta sauce with ricotta or cream cheese, in burgers, mixed through pie fillings; it also makes tasty dip or cracker topping. This wild weeds version with fennel or mung beans means it is packed with essential nutrients.
Wild Weeds Pesto Recipe
1. The easiest way to make this is in a food processor. If you don’t have one you could use a mortar and pestle or just chop everything up as fine as you can, then mix together well. If you are using a food processor, start with:
2. Whizz these together until roughly chopped. Then add:
3. Whizz again, scraping down the edges as necessary. Blitz again until finely chopped. Store in a jar in the fridge. I find covering the jar with tin foil to stop the light getting in helps keep it from going brown on the top and always keep a layer of olive oil on top as this also helps it to stay fresh.