Weedolata, Gremolata with a Twist from The Veggie Tree

I’m always fascinated by how much food is growing all around us that we simply don’t realise we can eat.

I’ve been lucky enough to go foraging with Anna from The Veggie Tree, and it’s such a fun experience. She knows so much about the wild plants growing around us and it’s amazing learning how many things you can eat for free, often right under your nose.

This week I’m sharing Anna’s recipe for Weedolata - a delicious twist on traditional gremolata using a mix of wild greens, herbs, nuts and seeds. It's zesty, flavourful, delicious and good for you!

From Anna @ The Veggie Tree 

This recipe for Weedolata, is my version of Gremolata but with a twist. Gremolata is a condiment traditionally from Italy, like a chunky pesto made with parsley. 

This wonderful weedy version utilises some very common, lush wild weedy plants along with a few different options for nuts and seeds to add even more great nutrition, flavour and crunch. Nuts, seeds and leafy greens (including wild edible weeds) are what we want to be eating every day to keep our bodies healthy and full of long lasting energy! 

Check out Anna's reel here explaining how to make it.

Weedolata – Gremolata with a Twist

Vegan | Gluten-free

This is such a clever way to make use of some of the wild plants growing around us. Weedolata is essentially a fresh, herby gremolata with a wild twist, packed with flavour and goodness.

Ingredients

Gather 2 cups worth of a mixture of:

Narrow-leaf plantain

Onion weed

Nasturtium

Dandelion

Wax begonia

Puha

Hawksbeard

Slice the greens as finely as you can (chiffonade) and place in a bowl. Then add:

2 cloves garlic, peeled and crushed

Zest and juice of 1 lemon

1 tsp salt

½ tsp cracked black pepper

½ cup pistachios, walnuts, almonds or Brazil nuts, roughly chopped

¼ cup hemp hearts, pumpkin seeds or sunflower seeds

¼ cup extra-virgin olive oil, hemp seed oil or a mix of both

Method

Toss everything together well and that's it!

Serve as a nutritious, flavour-packed side dish or salad, use as a wrap or sandwich filling, or serve alongside pasta, risotto, scrambled tofu or eggs, vegan sausages and mash — or just about any meal that could do with a fresh kick of flavour.

Your Weedolata will keep for at least 4 days in the fridge in a sealed jar or container.

For more awesome wild recipes, head to The Veggie Tree and check out Anna’s collaboration with Soil & Health on YouTube for a more in-depth look at the wild plants used in this recipe.

***I’ll add the link here.