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