Wash and dry the freshly picked ground elder leaves. Chop finely with a very sharp knife and place in a high bowl. Puree with the salt and a little olive oil with a good hand blender, adding enough olive oil to make it smooth and creamy.
Pour the pesto into clean screw-top jars, cover with olive oil, close tightly and store in the refrigerator. I use this pesto for pasta, bread, vegetable soups, rice dishes and for dressings. Tastes delicious and is also very healthy.
Ingredients
Print Recipe
Pin Recipe