What can be more pleasant when you stroll to pick and harvest a few flowers, herbs, mushrooms ? And especially to be able to dial the delicious recipes from this found, free recipes, good for health and without adverse impact on the environment. Although the season of the berries arrives and it will be easy to find blackberries, currants, blueberries, and company, this is a recipe for pesto wild that I propose to you today ! It is composed of wild plants, herbs and weeds that can be found everywhere in nature. Pesto to consume as an aperitif, to put in the bottom of the pie, in your pasta or wherever you want !
A few small rules to pick up the new :
- Always pick away from cultivated areas, industrial, roads and any area of pollution
- Choose the collection places high types slope
- Pick only in an area where the plant is abundant
- Take care not to uproot or damage the plant
- Take only the amount needed, and most importantly leave at least one-third of the plants
- Prefer young plants
- Collect always during dry weather and using a wicker basket, plastic bag bans
Here are the ingredients that I chose based on what I've found :
- 3 to 4 large handfuls of wild herbs fresh :
- plantain (Plantago lanceolata),
- ivy land (Glechoma hederacea),
- chews (Valerianella locusta),
- white nettle (Lamium album)
- chives (Allium schoenoprasum)
- 80g cashew nuts
- 3 large cloves of garlic
- Olive oil
- Salt, pepper
I chose these plants because they grow spontaneously in my area, but you can also make your pesto from other herbs : basil, nettle, comfrey, mint, bear's garlic, sage, spinach, lemon balm, dandelion, etc... similarly, you can also vary the dried fruits : walnut, hazelnut, pine nut, almond... Depending on your tastes and the use you will make of your pesto, you can also add a little lemon juice, pepper or some spices.
Once you have made your choice of plants and run your harvest, the preparation is very simple. Start by mix the wild herbs together with the garlic. Add the dried fruit and mix everything once again. Then there are more than add the olive oil, salt and pepper to your liking to get your pesto ! You can eat it immediately or keep it in the fridge in a sealed jar.