Why čemažev pesto? Because it is universally useful and healing. It can be used as a sauce, spread or seasoning. Čemaž is the harbinger of spring, as it is the first wild plant suitable for consumption in the spring, next to the dandelion. Where to get the cream? Into the forest, but be careful not to confuse it with lily of the valley leaves, as this is poisonous, in contrast to sycamore.
Cemaž pesto is one of the most versatile foods, as it can be used as spice for salads or soups, the sauce for pasta or mixed into risotto, or as spread on fresh or toasted bread.
READ MORE: Recipe: delicious dandelion soup
Cemaž pesto is something that should not be missed on the spring menu. Therefore, rush into nature, where it is almost certainly already waiting for you in your favorite grove. Namely, čemaž is one of those plants that are among the first to turn the forest floor green, and that's why we rightly call it that harbinger of spring.
Recipe for chemaj pesto:
Ingredients for fennel pesto:
- 100 g of cheese
- salt
- 1 dl of olive oil
The process of preparing the cheese paste:
Wash and (p)dry the freshly picked or purchased leaves of sedge. Chop them in a blender and add salt to taste. Add olive oil and mix. Place the mixture in a jar and seal it tightly. Voilà! Cemaž pesto is stored in a dark and relatively cool place.
