This week in aid of Mental Health Awareness week we will be publishing a series of seasonal recipes with foraged ingredients by local nutritional therapist Belinda Blake.

Read more about Belinda and the benefits of foraging for mental health here: Forage your way to improved wellbeing this Mental Health Awareness Week.

Get Back to Nature with Foraging: Wild Pesto, by Belinda Blake

This is a true celebration of Spring and, really, you can make this recipe up as you go along and adapt it to what is available (and what you like). Like a traditional pesto, you can also add grated parmesan or nutritional yeast flakes for a cheesy flavour, but this is the recipe we make and enjoy.

Ingredients

(Recipe fills 1 small jar)

- 50g ramsons (and/or fresh nettle tops, garlic mustard etc) if you can't find enough foraged greens, make up the shortfall using rocket, watercress or spinach leaves

- 30g pine nuts (or cashew nuts / almonds / walnuts / pumpkin seeds etc – all work well but are best soaked overnight in water first to soften, then drained)

- 75ml (5 tbs) olive oil (we used 50% olive oil / 50% extra virgin olive oil)

- Juice and rind of ½ unwaxed lemon (or more if desired)

- Leaves from 4 sprigs of thyme

- 1 garlic clove, crushed (use only if you are not using ramsons)

- Sea salt and black pepper to taste

Method

Wash your green leaves well and pat dry.

If you are using nettles, make sure you remove any thick stems – it is only the tender leaves we want for this recipe (and don't forget to wear gloves!). Nettles then need to be blanched in boiling water for 1 minute, then drained and patted dry before use. Other leaves do not need blanching.

Put the greens, herbs, pine nuts (or other nuts or seeds) and the juice and rind from ½ a lemon into a food processor and whizz to blend (or pound together using a pestle and mortar). Gradually pour in the olive oil until you reach the texture you like (you may not want to use it all).

Season with salt and pepper, check for flavour, then adjust as necessary.

When happy with the flavour and texture, spoon the pesto into a small sterile jar. If you are not using immediately, top with some additional oil to create a barrier and to help preserve the pesto. Store in the fridge and use within a couple of weeks. Alternatively, transfer the pesto into ice cube trays and freeze until required to extend the season.

Read more about Belinda and the benefits of foraging for mental health here: Forage your way to improved wellbeing this Mental Health Awareness Week.