Wild greens & Sea lettuce Pesto

You would be amazed at the variety of wild edible plants that are available this time of year. Just open your eyes and forage.

I collected some Dandelion leaves, baby Nettle, Herb robert, Wild sorrel and Three corned leek.

The Sea lettuce can be dried and flaked or used fresh.

1/2 cup of olive oil

1 level tbs of flaked Sea lettuce

2 tbs of ground almonds

1 tsp of sherry vinegar

pinch of salt and pepper

Nugget of parmesan, grated

Tip your ingredients into a blender and add the oil bit by bit. The pesto should last 4/5 days in the fridge. Freezing it is also an option, which is great when there is a glut of herbs. Just omit the parmesan, you can add that once it has thawed.