Ground Elder Pesto (Aegopodium podagraria)

Ground elder (Aegopodium podagraria) is a common wild plant found across Europe, Asia, and North America. Many gardeners consider it a weed because it spreads quickly. However, the young leaves are edible and nutritious. This simple pesto recipe transforms this abundant plant into a delicious food.

Ingredients

• 100 g fresh ground elder leaves (Aegopodium podagraria), washed and dried well
• 50 g pine nuts or cashew nuts
• 2 cloves garlic, roughly chopped
• 50 g grated Parmesan cheese (or similar hard cheese)
• Juice of half a lemon
• 100 ml olive oil
• Salt and pepper to taste

Instructions

1. Place the ground elder leaves, nuts, garlic, grated cheese, and lemon juice in a food processor or blender.
2. Blend on high speed until the ingredients begin to break down and combine.
3. While the machine is running, add the olive oil in a steady stream. Continue until the pesto becomes smooth and creamy. Adjust the amount of oil to reach your preferred consistency.
4. Add salt and pepper to taste.
5. Transfer the finished pesto to a clean glass jar with a lid or an airtight container.
6. Store in the refrigerator for up to one week. You can also freeze the pesto in small portions for longer storage.

How to Use Ground Elder Pesto

This pesto works well as a spread on bread. You can also use it as a sauce for pasta or salads. It adds good flavor to soups and stews.

Important Identification Note

Before harvesting ground elder, learn to identify it correctly. Ground elder has distinctive leaves with three groups of three leaflets. The stems are smooth and triangular in cross-section. Never consume any wild plant unless you are certain of its identification. Some poisonous plants look similar to edible ones.

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