Wild Greens Pesto
Pesto can keep up to two days in the fridge. You can also freeze
pesto in ice-cube trays to add to soups, pasta dishes and dips
all year round.
Toss gently through hot pasta and serve.
Ingredients 7
150 g wild greens, roughly chopped
1 garlic clove, roughly chopped
40 g pine nuts
feta, to taste
60 ml olive oil
Squeeze lemon juice
salt and pepper, to taste
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Method 2
Add the , , and cheese to a mortar and combine well with the pestle. You may prefer to use a food processor for this. You may not need to use all the , so add the olive oil slowly, a few drops at a time, until it resembles a sauce.
Season with some salt and pepper and a squeeze of . (You may not need any salt as the kathoura is salty enough.) Set aside.
Meni Valle's tips
Horta is the word for wild cooked greens, usually dandelion
greens. Vlita, or amaranth leaves, are considered the more refined
relative of radikia, or dandelion. Amaranth has a more mellow
flavour whereas dandelion can be sharp and a little bitter, but
both are equally delicious. If you have trouble getting your hands
on these greens, you can also use silverbeet (Swiss chard), endive
or collard greens.
