Oxeye Daisy Pesto

Click on the image, above to submit to Pinterest.

Oxeye Daisy Pesto

Oxeye Daisy Pesto is a modern British recipe for a classic pesto made from a blend off oxeye daisy flowers and greens with black walnuts and parmesan in an olive oil base. The full recipe is presented here and I hope you enjoy this classic British version of: Oxeye Daisy Pesto.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Makes:

500ml

Rating:

Tags : Wild Food Sauce Recipes British Recipes

(click this button to prevent the screen from sleeping so Cook Mode is 'ON')

Ingredients:

500ml (2 cups) oxeye daisy flowers, buds and tender leaf parts
250ml (1 cup) black walnuts, chopped
30g Parmesan cheese, grated
2 large garlic cloves
Sea salt to taste
250ml olive oil (approximately)

Method:

Simply combine all the ingredients (except the oil) in a food processor. Blend to chop then process until thoroughly mixed.

Slowly add the oil (more or less may be used) until the pesto attains your desired consistency.

Either use immediately or pack in a jar, top with a little olive oil to exclude the air and store in the refrigerator.