Ground elder, also known as Bishop’s weed and goutweed, is one of the first abundant edible greens that appear in springtime. You can use ground elder in place of other dark leafy green such as spinach in soups, salads, stews, smoothies, or in this delicious oil-free pesto. Enjoy the garlicky, nutty taste and bite of pesto without the guilt!

Oil-Free Ground Elder Pesto [Vegan, Gluten-Free]

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Serves

1 small jar

Ingredients

  • 2 packed cups of young ground elder leaves
  • Juice from half a lemon
  • 1/2 teaspoon garlic powder
  • 1 big handful of pine nuts
  • Himalayan salt, to taste
  • Xylitol or stevia, to taste (optional)
  • Enough water for desired consistency

Preparation

  1. Rinse and drain ground elder leaves.
  2. Put all ingredients (except water) into a small food processor and process until well incorporated. Scrape the sides and process again.
  3. Add water gradually and just enough to be able to process the mixture easily. Be careful not to make it too runny.

Notes

Store any leftovers in airtight container as it tends to turn brown quite quickly. You also might try adding more lemon juice for storing or consider freezing.



About The Author

Nele Liivlaid

See My Recipes

Nele is passionate about healthy eating and delicious food. However, she developed a more profound interest in nutrition and related diseases when she read The China Study. She is a plant-based certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog, Nutriplanet, where related articles and whole-food plant-based recipes are published weekly.

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