Eatweeds
Love Eatweeds? Help Us Spread The Word!

Fat Hen Pesto Bake Recipe

Fat Hen (Chenopodium album) makes a delicious green vegetable. In this recipe, Marion Turnbull, our resident Wild Food Cook has created a simple light Fat Hen recipe that works great either as a main course or as a mezze.

Ingredients

  • 3 medium courgettes, sliced
  • 6 medium tomatoes, sliced
  • 50g breadcrumbs
  • 50g cheddar cheese

Pesto

  • 100g Fat Hen
  • 50g pine nuts (or any nut of your choice)
  • 100ml olive oil
  • salt and pepper

Suggested Instructions

  1. Blend the Fat Hen and pine nuts until coarsely chopped.
  2. Add olive oil and blend again along with the salt and pepper, until of the pesto consistency you like.
  3. Layer the sliced courgettes and tomatoes in an ovenproof dish.
  4. Smear pesto on top of the courgettes and tomatoes.
  5. Sprinkle the top with breadcrumbs and cheese.
  6. Bake in an oven at 190C / Gas Mark 5 for 40 minutes.

You may not need all the pesto, so store in a fridge in a jar (covered in oil) and use within one week on things like jacket potatoes, pasta etc.

Serves: Two as a main course, or four as a mezze

About the Author Robin Harford

Robin Harford is a self-taught ethnobotanist, and has spent over a decade traveling, researching, recording and uncovering the traditional and contemporary use of wild plants in Britain and beyond. More recently his work has taken him to Africa, India, SE Asia and Europe. He is a co-director of Plants & Healers International, a non-profit that connects people, plants and healers around the world.

follow me on:

Leave a Comment: