Fat Hen and Chickweed Pesto
Another year goes by and another year we are not as organised as we’d like to be down on the plot. We don’t have much in the way of veg to eat at the moment, but we do have a lot of weeds. Luckily for us, many of those weeds are not only edible, but quite delicious when eaten young. Fat hen and chickweed are two of these. Time to make pesto.
Fat Hen is one of those soft and non-bitter greens which can be substituted for spinach and chickweed makes a tasty salad leaf. I also used garlic scapes instead of garlic as that’s what we have at this time of year. Apart from the greens, I used the classic ingredients of pine nuts, Parmesan cheese and olive oil. I may be vegetarian and generally I try to buy vegetarian cheeses, but cheese is an area where I don’t toe a strict line. Cutting out Parmesan from my diet, as well as our delightfully flavoursome Cornish cheeses, would be a very hard thing indeed. Of course a vegetarian alternative cheese can easily be used instead.
To make the pesto, I used my Optimum 9200 Next Generation blender, which blitzed the leaves, nuts and chunks of cheese down to a paste in seconds. As regular readers will know, I’m making good use of this powerful tool and use it nearly every day. This was an easy job for it, but I blend all sorts of tough vegetables and other matter in my morning smoothies, that I couldn’t even contemplate in my old blender. If you are after a good blender, I would highly recommend this one, which is currently the most powerful on the market. At the moment, there is an £80 discount, so now is a good time to buy. Just click on the link above, or the one in my sidebar.
The pesto was so very good, it was hard not to spoon it straight from the jar into my mouth, but I managed to resist – for the most part. We’ve been eating it mainly on pasta, because that really is the best thing you can do with it. It makes for a very quick meal, which is just what is needed on busy days. Spread on seaweed crackers, it also makes a very tasty lunch.
For a more frugal pesto, you could replace the pine nuts with hazelnuts and the Parmesan for Cheddar.
- 100g fat hen and chickweed
- 75g pine nuts
- 1-2 cloves garlic (I used a small bunch of garlic scapes)
- 75g Parmesan cheese - cut into chunks
- 100ml extra virgin olive oil
- Place all ingredients into a high speed blender and pulse until the mixture is blended to a not quite smooth paste.
- Scrape into two sterilised jars, seal and keep in the fridge until needed.
- Makes two medium sized jars, which can be kept sealed in the fridge for a couple of weeks.
- Spinach can be substituted for the fat hen and chickweed.
Containing plenty of wild greens as this pesto does, I am sending it off to Shaheen over at A2K – A Seasonal Veg Table for Eat Your Greens.
I’m also sending this off to Ren Behan for Simple and in Season – which this recipe most definitely is.
Other pesto recipes you might like:
- Broccoli pesto from The Petite Cook
- Hemp seed pesto from Rough Measures
- Kale and walnut pesto from Supper in the Suburbs
- Rocket pesto from The Petite Cook
- Wild garlic pesto from Foodie Quine
I use the Optimum 9200A for smoothies, spreads, sauces and even chocolate making. The post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.