4 Healthy Pestos with Weeds | Yoors World

4 Healthy Pestos with Weeds

(Un) herbs in pestos

A pasta dish, pesto, some meat or cheese or vegetables, everything can be and and.
But it's especially nice and fast ready.
Pesto can be seen in all colours and flavours, but with delicious healthy weeds you also make surprising strains that are very tasty and healthy.
Like the next 4 pearls.

Nettle pesto


  • a small bucket of nettle points
  • 4 a 5 garlic cloves
  • 4 a 5 spoons of pine nuts
  • blade tip sea salt
  • black pepper coarsely ground
  • 1 tbsp lemon juice
  • 50 gr Parmesan
  • 1 dl extra virgin olive oil


Blanch the nettles for 2 minutes in a spacious saucepan of boiling water with some salt.

Strain the vegetable and wring them out as soon as they have cooled down enough.

Don't be afraid if little remains.

Rub the garlic and pine nuts in a mortar or chop in the food processor.

Add salt and pepper.

Now add the nettles and oil little by little.

Finish to taste with the parmesan and lemon juice.

This pesto is delicious with spaghetti.

Dandelions pesto


  • 100 grams of fresh dandelion leaves, that's a big bowl full of
  • 30 grams grated Parmesan

  • 100 grams pine nuts

  • 2 cloves of garlic, small cubes

  • salt & pepper

  • half a teaspoon of honey


Carefully wash the dandelion leaves, dry them well with paper towel and cut into narrow strips. Roast the pine nuts in a dry frying pan and make them small with, for example, a hand blender.

Then add all the ingredients one by one and mix it with the hand blender into a whole.

A delicious pesto to eat with lukewarm pasta, but also delicious on a salmon or ham sandwich.
If you have any left, you can store it for two to three days in a sealed clean bowl in the fridge. 

Plantain pesto


  • 4 tablespoons sunflower seeds
  • 50 grams finely chopped plantain

  • 3 tbsp olive oil

  • 4 tablespoons grated old cheese

  • Salt and pepper to taste
    A clove look

  • few drops of lemon


Lightly roast the sunflower seeds in a dry pan.

Combine all ingredients together and mix until smooth.

Spice to taste.

You eat this pesto with a pasta casserole

With some fresh cheese through it, it's also a delicious spicy dipping sauce.

A sandwich, a slice of old cheese and some pesto about it. a delicious bread meal

Carrot deciduous pesto

Although root foliage isn't really a herb, it belongs in this row.
Most often the foliage ends up on the compost heap.
But the fresh part of carrot leaves is healthy and tasty.


  • Using 100gr root foliage 2/3 of the upper part (the lower one is too bitter)
  • 50 gr pine nuts
  • 50GR ground Parmesan
  • 2 garlic cloves
  • 6 tbsp olive oil
  • salt and pepper


Pluck the leaves from the foliage, do not use the peduncles, raw this is too bitter.

Mix all the ingredients and chop them with a cutter.

Spice to taste, en voeg olijfolie bij tot de gewenste consistentie.

Serve with roasted brown baguette slices.

You can make these pestos beforehand.

Then store them in a glass with a splash of oil on top.

So you can keep the pesto in the fridge for a few days.

These are pestos that serve as a basis, you can of course vary according to your choice.

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