wild pesto recipe

[canid]

ok, so it's not entirely wild, but it's worth it:

2cups rinsed and coarsely chopped chickweed.
http://i602.photobucket.com/albums/tt106/canid/chickweed%20-%20mustard%20pesto/IMG_0159.jpg

1cup coarsely chopped mustard greens [other Brassica/Sinapis greens would also do nicely].

1/2cup pine nuts.

1tsp salt.

1/8cup vegetable oil.

3tbs vinegar.

blend or grind fresh mustard and pine nuts, and place in a container with oil, salt and vinegar.
http://i602.photobucket.com/albums/tt106/canid/chickweed%20-%20mustard%20pesto/IMG_0160.jpg

breifly steam chickweed, or soak with water and wilt over fire.
http://i602.photobucket.com/albums/tt106/canid/chickweed%20-%20mustard%20pesto/IMG_0161.jpg

blend or grind and add to your other ingredients and mix thoroughly. allow to sit for half an hour [salt will draw some moisture from greens] and then whip, to emulsify oils and water.
http://i602.photobucket.com/albums/tt106/canid/chickweed%20-%20mustard%20pesto/IMG_0163.jpg

chill and serve with flatbread, over pasta, on roasted wild tubers, or as you prefer.

i'll try to add a serving image when i get around to making some flatbread and eating this.

[BENESSE]

Thanks canid, I KNOW I'm gonna like this.
(chickweed--very inspired!)

[canid]

the chickweed can be blended or ground raw, but the wilting or steaming really brings out the spinach-like flavor, to the point that it overpowers the slight astringency chickweed can have.

i'm adding some pictures at the moment.

[canid]

since this is only a mostly wild recipe, i suppose it is mis-posted, and should be moved.

[BENESSE]

It looks good too, such nice color!
I can also see using the recipe as a good base and adding different things like pine nuts, or chopped olives, even minced habaneros. (for those who like it hot)

[canid]

i guess i'll write up a wild, primitively prepared version.

now i wish i knew where any wild Alliums grew locally.

i'm thinking wild brassica, chickweed, pine nuts or black walnut [lots of them, for extra oils, in place of commercial oil], sorrel for a touch of tartness in place of vinegar, etc. and all stone ground.

[Ted]

Thanks Candid! I bet you could use that recipe with just about any edible that dosn't require multiple boils. Lambs quarters,wild grape,ect! Anywho I'm sure gonna try it!
Thanks again!

[wareagle69]

that is my challenge or question here also canid, most of the recipes i would like to post use some type of store bought ingerdiant, such as oil or salt and pepper, i vote we still include these items as you could carry them in your pack when out in the wilds
good recipe btw

[Ted]

that is my challenge or question here also canid, most of the recipes i would like to post use some type of store bought ingerdiant, such as oil or salt and pepper, i vote we still include these items as you could carry them in your pack when out in the wilds
good recipe btw

I second that!

[canid]

well i think what i'll do at any rate is make the two separate recipes; one which can be prepared at home in a blender or on the trail with sone grinding, and one from entirely wild ingredients, and prepared in a primitive way. that will give me an excuse to make a cool pictorial anyway.

it'll be an easy thing to do, so it can go up kinda high on my to-do list.