Dutch wild-leaf pesto of ground elder and wild garlic
Are you familiar with all the game-picking rules and can identify plants well? Then it is great to make a wild-picking pesto. Leave out the basil. Instead, use ground elder and wild garlic from your own area, which grows abundantly and young between March and May!
Kitchenware
- pan
- food processor or hand blender
Ingredients
- full hand of ground elder (Preferably young plantlets).
- handful of wild garlic leaves. Don't have wild garlic? Then use a clove of garlic
- handful of pumpkin seeds
- handful of sunflower seeds
- handful of grated Remeker or Nylander cheese (organic) (Vegan? Then use noble yeast flakes.)
- juice of ½ small organic lemon
- extra virgin olive oil
- salt and pepper
Instructions
- Put a pan on a medium-high heat and roast the pumpkin and sunflower seeds in it until they turn slightly brown.
- Wash the ground elder and the wild garlic. Make sure you dry it well after this.
- Put the ground elder, the wild garlic (or garlic), some generous splashes of olive oil and the cheese in a food processor and whirl it until it is a smooth paste. If necessary, add extra olive oil to blend it better.
- Then add the lemon juice, toasted seeds and some salt and pepper and mix briefly so that the seeds retain some of the texture. This is nice for the bite.
- Serve on toast and ta-da: a delicious appetiser! The pesto is also delicious to use as a sauce with pasta.