Today was the perfect day for picking the ground elder. Everything in the garden here in Norfolk seems to be nearly a month behind and it's only now that the tender young shoots of ground elder are plentiful enough to make pesto. Introduced by the Romans along with rabbits, the strigil and Gina Lollobrigida; ground elder is usually regarded as a curse by most gardeners, but I have to ask myself, if the Romans brought it here as a food stuff there has to be something in it worth eating.
The best parts of the plant to pick are the really young vivid green shoots, still shiny before they have fully stretched out leaves.
For this pesto you will need,
50g of young ground elder shoots
100g of pine nuts
80g of grated parmesan cheese
2 cloves of garlic
75ml of good olive oil
1/2 teaspoon of salt
Begin by placing all the ingredients apart from the olive oil into a food processor and process until you have a dark green thick paste. dribble in olive oil until you are happy with the consistency.
|Qatar brings the number up to 95! welcome.|
This pesto keeps well in a jar in the fridge for a couple of weeks. I like to use it as a spread when making sandwiches, it's also really good to use with home made gnocchi.