Oxeye Daisy Pesto
“Years ago, we had more intuition. We’ve lost that, but I believe that if you listen, plants will teach you.”
Excellent smeared on fresh bread or tossed with pasta.
Oxeye Daisy Pesto
Serves
Makes 2 cups.
Type
Spread
Ingredients
- 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)
Instructions
- Place all ingredients except oil in food processor, and blend until mixed.
- Slowly add oil (more or less may be used to achieve desired consistency).
