- A good handful of chickweed
- Walnuts, or hazelnuts
- A couple of cloves of garlic, or some ramson leaves
- 1 lemon
- Olive oil
How to make the pesto
- Blend all the ingredients until smooth
- Add a little olive oil
- Add the parmesan
The pesto in the photo above (and served with bannock) was made using cleavers instead of chickweed and it was really good. Chickweed is around all year and the cleavers are starting to come out.
We’ve also used this pesto by generously spreading it inside a prepared trout, wrapping in foil and cooking on embers for a few minutes.