Ground elder pesto is one of those recipes that feels like a small victory. You take a plant most people pull out and toss… and turn it into something genuinely tasty. This version is easy to make, nutrient-rich, and ideal for anyone exploring seasonal eating or home foraging.
What makes this recipe different? Below, you’ll find a built-in recipe calculator that adjusts your ingredients for any batch size. Whether you want just enough for one lunch, or a jar to freeze – it’s quick and automatic.
Why You’ll Love This
- Wild & free: Grows in most gardens and forests – no need to buy
- Healthy: Packed with vitamin C, potassium, magnesium
- Fast: Done in under 10 minutes
- Customizable: Use your favorite oil and nuts/seeds
Basic Ingredients (for 200ml)
- 2 handfuls fresh ground elder (young leaves)
- 1 garlic clove
- 50g sunflower seeds (or other – see options in the recipe calculator below)
- 100ml good oil (olive, walnut, rapeseed, etc.)
- Salt to taste
Step-by-Step
1. Harvest
Pick young, clean leaves from a chemical-free area. Avoid roadside plants.
2. Prep
Wash and dry the leaves. Toast the seeds or nuts if desired.
3. Blend
Combine all ingredients and blend to a smooth but slightly textured pesto.
4. Store
Transfer the pesto to a clean jar and seal it tightly. It will keep in the fridge for up to 6 months if unopened. Once opened, use within 1–2 weeks.
Bonus Tip: Keep it Fresh Longer
Each time you scoop some out, add a thin layer of oil on top to keep everything well-covered and protected from air. This prevents spoilage and helps preserve that bright, fresh flavor.
Ways to Use It
- Stir into pasta or gnocchi
- Spread on sourdough or crackers
- Use as a dip with veggies
- Add to soups or salad dressings
Harvest Tips
- Choose only young, bright green leaves
- Ground elder has a triangular, hollow stem
- Harvest from clean, unsprayed locations
Recipe Calculator: Customize Your Ground Elder Pesto
Want to make more or less pesto? Use this simple calculator to adjust your ingredient amounts:
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