Chickweed Pesto
Frugal Forager’s Chickweed Pesto
This pesto-ish formula skips cheese and uses whatever nuts you have on hand.
This versatile recipe allows for layering in of a variety of spring ingredients foraged, harvested, and grown high and low in Alaska’s watersheds. The loaf pan portioning allows for a more reasonable preparation on a week-night after a spring hike, without an overwhelming amount of leftovers.
The layers of this lasagna can serve as a metaphor for the layered ecosystems and sounds of Alaska springtime watersheds. Foraged greens that grow in lower elevation. Morels gathered in burned areas. Spruce tips from trees fed by runoff, represented, if you use your imagination, by the cheese.
When you are making this lasagna, listen. What sound does foil make when pressed into the pan? What sound do you hear as the oven preheats? Can you hear the lasagna as it cooks? When it is done, what does it sound like? How does that sound change as it cools?
Ingredients
SERVINGS: Makes 1 standard loaf pan of lasagna Total upright time: 25 minutes
- 4-6 sheets oven-ready lasagna noodles, depending on size
- 1 cup of your favorite pesto, the author uses her own spruce tip pesto, we've linked to our favorites at the bottom of the page.
- 2 cups foraged greens like nettle, dock, or dandelion, blanched and drained
- 1 cup ricotta or Greek yogurt
- 1 cup morels, cleaned, dried, and sliced
- 1 cup grated, melty cheese like mozzerella, more as neeeded
Preparation
Preheat oven to 400° F. Line a standard loaf pan with a layer of foil, then a lining of parchment. This allows for easily removing the lasagna. (Upright time 5 minutes)
Put down a layer of noodles in the pan, breaking them to fit as needed. Spread a thick layer of pesto over them. Add ¼ of the morels, followed by ¼ of the greens. Spread a thick layer of cheese on top.
Repeat 3 to 4 times until you reach the top of the pan. Over final layer of noodles, spread a layer of pesto followed by a layer of cheese, then arrange remaining morels. (Upright time 12 minutes)
Lightly tent pan with parchment or foil and bake for 30 minutes. Remove covering and bake another 15 minutes uncovered. To test doneness, listen; the lasagna should softly bubble and pop. (Upright time 3 minutes)
Remove and let cool about 10 minutes until the bubbling sound stops. Lift out of pan, holding the foil, and slice with a sharp bread knife for perfect slices. (Upright time 5 minutes)
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Nettle Pesto
Nettle Pesto is probably my favorite non-recipe.
