DANDELION & MACADAMIA PESTO

THIS PESTO CAN BE SERVED AS A DIPPING SAUCE, PASTA SAUCE OR CONDIMENT. FOR A THINNER PESTO, SIMPLY ADD MORE OLIVE OIL

• ½ cup macadamias

• 1½ cups fresh weeds including dandelion, wood sorrel & sow thistle (weeds are interchangeable with other foraged greens, depending on the season – let your tastebuds guide you)

• 1½ cups fresh basil (as your palette 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)

• 2 small garlic cloves, crushed

• ¾ cup shredded parmesan (leave out the parmesan for a vegan pesto or reduce the amount if you prefer a less cheesy flavour)

• 5 tbsp olive oil

• salt & pepper, to taste

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

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