posted 1 year ago
Spring pesto:
1. Having gathered up allium leaves, garlic mustard, plenty of young flowering tips from ground ivy (Creeping Charlie), mild greens such as cleavers or chickweed, and a little of anything else: perhaps mugwort, dandelion, or sochan;
2. Pound and grind pine nuts or sunflower seeds to a paste;
3. Chop and add greens gradually to the mortar and incorporate, adding olive oil and some salt, until it arrives at a good consistency.
I don’t do much else with ground ivy except pull them out when they threaten to take over, but used this way they are uniquely good.
One can never be too kind to oneself or others.