I love those kind of recipes that you make time and time again, those that are super easy and can also be changed up to include whatever you have on hand. With the sunny days, wild and weedy greens have been abundant. We juice, smoothie and salad with them, chop them up into our morning omelette and try to get creative but this versatile pesto is a good one to have in your wild food repertoire.
Wild Greens and Herbs Pesto Recipe
- 1/2 cup chickweed
- 1/2 cup dandelion greens
- 1/2 cup- 1 cup herbs (I used wild bee balm and onion tops, some oregano, rosemary and thyme from the garden. You can stick to regular basil or get creative with what you have. I have even made this recipe without any herbs, just the wild greens and it is delicious)
- 1 cup pecans or other nut
- pinch salt
- juice of 1/2 lemon
- splash of good olive oil
Throw everything into food processor and pulse into slightly chunky paste.
This pesto is incredibly versatile and we love having it on hand to jazz up regular meals. It’s great on a burger, used as a dip for sweet potato fries, thinned a little and used as salad dressing, dolloped on tacos, as a pasta sauce….