Wild Greens Pesto- Eat your weeds
Pesto is a great way to incorporate wild foods into your diet.
I really love pesto and have found that you can go beyond basil and use other greens to make pesto year round. This pesto made with bitter dandelion greens and nettles. I soften the bitterness with chickweed, arugala and dried basil. It’s tasty and gives you some beneficial herbal actions, all at once!
Wild Greens Pesto- Eat your weeds
Servings
8
servingsPrep time
15
minutesCooking timeminutes
Total time
15
minutesIngredients
1 cup olive oil
1/3 cup sunflower seeds
1/4 cup walnuts
pinch of salt
4 cloves garlic
1 Tbsp. lemon juice
1 1/2 cups weeds and greens- combination of chickweed, arugala, nettles and dandelion
Directions
- Combine olive oil, garlic, salt, sunflower seeds and walnuts in a blender. You could use a food processor, but I like the fine texture of the blender. You want the mixture to be creamy and well blended. I wait to add the greens until after I have blended the nuts as the green can become brown if they are whizzed to much.
- add herbs and greens. You may have to poke down the greens or hand stir a bit to get the mixture to blend. You can also add more oil.
- If you are using nettles be sure to make sure the nettles are well whizzed as I once made a batch that stung us on the lips, which was unpleasant.
- see the recipe video below
