Make the most of the last of your potted herbs with this fragrant and nourishing Wild Weed Pesto from Mondays:
Add approximately half a cup of olive oil, along with 3-4 handfuls of any or a mix of the following wild herbs & wild weeds to a blender or food processor.
parsley . rosemary . spinach . nasturtium . calendula . dandelion . sage . thyme . marjoram . puha . beet greens . silver beet . kale . sorrel . nettle . tarragon . mint . oregano
Add 1 cup of lightly roasted sunflower and pumpkin seeds, a splash of apple cider vinegar, 1-2 cloves of garlic, and blend until smooth. You may need to add a little more olive oil if the mixture is too dry. Season to taste with sea salt and ground pepper.
Makes a small jar full. Will keep for up to a week in the fridge.
This recipe and more are featured in the first issue of Mondays Journal, available in store and online. These simple recipes celebrate the wonderfulness of wild weeds, herbs and edible flowers.