This is a forager's delight and one full not only of sweet spring flavours but rich in nutrients and minerals, writes foodie Alison Lambert.
Chickweed and wild garlic pesto
Makes 250ml
Ingredients
2 cups chickweed
5 mint leaves
3-4 cloves/bulbs wild garlic
¼ cup pinenuts or almonds (optional)
½ tsp salt
30g feta cheese
1 lemon, juice of ½ to whole lemon
½ cup olive oil
Method
Add the chickweed, mint and garlic together, add a pinch of salt and mash well in a mortar (or pulse in food processor).
Add the nuts if using and combine coarsely.
Add the lemon juice and crumble in the feta cheese, stirring as you pour in the oil to lightly emulsify.
Taste and adjust the balance of flavour if desired.
Will store in the fridge for up to 2 weeks if covered with a layer of oil.
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.tasteofmylife.com