posted 9 months 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.
Wisdom is the principal thing; therefore get wisdom: and with all thy getting get understanding. -Proverbs 4:7