Make de­li­cious chick­weed, pars­ley or sor­rel pesto

Herbs & Superfoods - - Favourite Herb Recipes -

Some peo­ple may view chick­weed as a weed, but Gerry Lurl­ing of Wake­field sees it as a health food full of min­er­als and vi­ta­mins. and loves to make chick­weed pesto.

In­gre­di­ents • 2 cups chick­weed leaves • 2 cloves gar­lic • ¾ cup pine nuts (or wal­nuts or sun­flower seeds) • 1 cup basil leaves (or sor­rel, pars­ley, or a few sprigs of basil or oregano) • ¾ cup grated parme­san cheese • ½ cup olive oil Pulse gar­lic finely in a food pro­ces­sor. Add the re­main­ing in­gre­di­ents and process un­til smooth.

Jill Ham­mond of Napier loves pars­ley pesto. “I find it keeps its beau­ti­ful green colour, un­like basil pesto which very quickly turns an un­sightly brown. I can freeze it and it makes no dif­fer­ence to taste or colour.“. In­gre­di­ents • 140g blanched al­monds • 2 cups flat leaf pars­ley • 4 cloves gar­lic • ½ tea­spoon salt • 1 cup freshly grated parme­san cheese • ¾ cup (about) good qual­ity olive oil Place the blanched al­monds in a food pro­ces­sor and blitz till quite fine (not too fine; it‘s nice to have tex­ture). Add pars­ley, gar­lic, salt and parme­san and process un­til roughly chopped. With the mo­tor run­ning, grad­u­ally add the olive oil in a thin stream. The pesto should be well com­bined but still have some tex­ture. Store in clean jars in fridge or freezer.

Waiuku gar­dener Cor­nelia Rol’s pesto uses a bunch of sor­rel leaves, 3-4 cloves of gar­lic, a small amount of pars­ley, ½ cup cashew nuts, salt to taste, olive oil and one squeezed lemon. Put ev­ery­thing in the blender and en­joy it on crack­ers or toast.

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