Oxeye Daisy Pesto

“Years ago, we had more intuition. We’ve lost that, but I believe that if you listen, plants will teach you.”

August 17, 2012 | | Back Issues | Food | FOOD Autumn - Winter 2012 | Recipes | Sauces

Excellent smeared on fresh bread or tossed with pasta.

Oxeye Daisy Pesto


Makes 2 cups.




  • 2 cups oxeye daisy flowers, buds and tender leaf parts
  • 1 cup black walnuts, chopped
  • 1⁄3 cup Parmesan cheese, grated
  • 2 large cloves of garlic
  • Sea salt to taste
  • 1 cup olive oil (approximately)


  1. Place all ingredients except oil in food processor, and blend until mixed.
  2. Slowly add oil (more or less may be used to achieve desired consistency).

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