Garden Pesto and Eat Your Weeds

Pizza night!

While Mr 1 is having a nap - he's doing some serious growing at the moment - Mr 3 and I spent the afternoon kneading dough, collecting greens from the garden and constructing our pizzas.  He was super excited about bringing veges inside that he helped me pick from the garden, spring-onions, spinach, silverbeet, borage leaves and flowers, herbs and foraged weeds.  We whipped up a pesto and chopped up everything leftover to spread on our pizzas.

Mr 3 selected everything to go on his pizza, even olives, wicked!

You can add what ever you like to pesto really, once I made it mainly with spinach, garlic and a few nastersian leaves.  When it was cooked on our pizzas it tasted and looked like cooked avocado - the strangest thing, but super yummy!

This pesto is just a bit peppery from the nastersian and bitter cress.  We didn't even need the ham tonight with all our tasty toppings, I fished it out of the freezer because it needed using.

Garden Pesto

2 big handfuls of Borage Leaves
Handful each of Borage Flowers, Parsley (stalks and all), Nastersian Leaves and Bitter Cress (Edible Weed Cardamine hirsuta, part of the mustard family)
A Few Sage and Tarraon Leaves
4 Cloves Garlic
A Few Slugs of Olive Oil

Give garlic cloves a quick chop and chuck into a blender with the other greens (I use a magic bullet, making paste, smoothies and mush is the only it's good food - chopping, dicing, yeah right!).
Add a slug of oil and blend.  Adding a one slug of oil at a time till you get a good spreadable consistancy.  Add salt and pepper if you like.  Extra can be frozen.

If you want to upgrade it to 'posh' pesto, pulse in a handful of pinenuts and grated Parmesan - doesn't freeze so well with nuts and cheese, they go rancid a lot faster than the greens/herbs.