Garden weed pesto is a fun way to utilize many of the edible and medicinal weeds you might find in your garden. You can also substitute carrot tops, basil, or arugula to make this recipe. Make sure that any weeds you use have not been sprayed with herbicides. Makes 1-2 cups.
Ingredients:
4 cups assorted wild edible greens (ex. Dandelion, Plantain, Wild Spinach, Nettle, Chickweed, Purslane, Amaranth), carrot tops, basil, and/or arugula
1/4 cup sunflower seeds or pine nuts
3 cloves garlic
zest of one lemon
2/3 cup extra virgin olive oil
salt and pepper to taste
Instructions:
Rinse, drain and pat dry your foraged greens
In the bowl of a food processor or blender, quickly pulse garlic and seeds or nuts into a rough meal.
Add foraged weeds and lemon zest to food processor and pulse until well combined.
While food processor is running, slowly pour in olive oil until desired consistency is reached. Salt and pepper to taste.
Serve with desired dish or freeze in airtight container until needed.
Preservation tip: Freeze pesto in ice cube trays. Once pesto is frozen, pop out and store in a Ziploc in the freezer. You can thaw as many cubes as you want next time you need pesto.
Recipe sourced and adapted from: https://nittygrittylife.com/eat-weeds-wild-weed-pesto/
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