Friday 8 March 2019 02:43
Ground Elder Pesto
65 g ground elder leaves
50 g shelled, roasted & salted pistachio nuts
100 ml light olive oil, plus extra to cover if storing
1 lemon, juice only
1 clove garlic crushed
¼ tsp fine sea salt (to add if necessary)
Wash the ground elder leaves and spin dry in a salad spinner or pat dry with a clean tea towel.
Place the ground elder leaves, pistachios, oil, lemon juice and garlic into a food processor or blender.
Process the ingredients for about 30 seconds. Open the mixer, scrape down the sides with a spatula or spoon, replace the lid and process for a further 30 seconds. The final pesto should have a slightly course, grainy consistency.
Taste. Check for saltiness. Add the ¼ teaspoon of sea salt if necessary.
✸ If not using the pesto right away transfer it to a clean jar and cover with a slick of oil. The oil keeps out air and stops the top layer from discolouring. The pesto keeps well in the fridge for several weeks.
✸ Serve spread on warm slices of sourdough toast as an aperitif or stir through warm pasta for a quick and nutritious meal. This quantity of pesto is enough for two generous servings combined with 200 g (7 oz) of spaghetti.