Dandelion and Macadamia Pesto

This pesto can be served as a dipping sauce, pasta sauce or condiment. For a thinner pesto, simply add more olive oil. Serves 8 / Gluten-free

½ cup macadamias 1½ cups fresh weeds, including dandelion, wood sorrel or sow thistle

1½ cups fresh basil

2 small garlic cloves,

crushed

¾ cup shredded

parmesan 5 tablespoons olive oil sea salt and pepper

Place the nuts, weeds, basil, garlic and parmesan in the bowl of a food processor and blend until finely chopped.

With the motor running, gradually add the oil in a thin, steady stream until well combined.

Season with salt and pepper and serve.

Weeds are interchangeable with other foraged greens, depending on season – let your tastebuds guide you. As your palate gets used to the bitter flavour of many of the weeds available, you can increase the amount of weeds and lessen the amount of basil.

This is an edited extract from Eat Weeds by Diego Bonetto (Thames & Hudson Australia), $55.