A Garden Pesto

The snow melted, this morning I set out to see what edible greens could be found and foraged for a raw Garden Pesto.

I was hoping for Wild Garlic, but it doesn't seem to be coming up yet.  There was however a little bit of wild green:  Dandelion, Nettle, Comfrey.   And in the cultivated garden:  Land Cress, Chard, Beetroot Tops, Curly Kale, baby Leeks, Mustard,  Poached Egg Plant, Red Veined Sorrel, Fennel, Parsley, Marjoram...

I pinched the smaller leaves of all of the above and chopped the lot very finely indeed.  Toasted and ground some Cashew Nuts that were sitting around, these and some Pumpkin Seeds and Hemp seeds.  Stirred the lot into a mixture of Olive and Rapeseed Oils, added a squeeze of Garlic, some French coarse Sea Salt...
Oh!  The joy of a raw vegan Pesto from the scrapings of a winter's garden.  We ate it for lunch on some hot pasta, to pre-empt Spring.

If this is covered in a lot of oil it should store six months or so.  But it's so delicious immediately - why not feast on it these next days awaiting the first Spring Shoots...

...

For when those Ramsons do appear, a recipe for Wild Garlic Pesto.