Spring is the best time for foraging edibles. And y’all know I love to eat my weedies. One of my favorite recipes is Wildcrafted Pesto. You can dip it or cook with it. The options are endless for both use and combination of herbs to use. I love to use plantain, chickweed, nettles, dandelion leaf, wild onion, wild garlic, wild mustards, and wild monarda. I’ve thrown in chanterelles and maitake before as well. If you are growing herbs in your garden, your options are even larger. Hello, holy basil pesto!
I just follow a basic pesto recipe. You can play with flavors until you find your happy place. I love the differences each herb adds to the flavor profile. The most important thing is to know your plants. Start by learning to identify what is in your yard around you, and always harvest from a chemical free area.
WILD GREENS PESTO RECIPE
3 CUPS OF WILD GREEN EDIBLES
1/2-3/4 CUP OF ORGANIC, OLIVE OIL
1-2 CLOVES OF GARLIC (LESS IF USING WILDCRAFTED GARLIC)
1/2 CUP OF NUTS/SEEDS (WE LOVE USING PECANS WE HARVEST EACH FALL)
SEA SALT TO TASTE
*OPTIONAL: ADD 1/3-1/2 CUP OF PARMESAN, ROMANO, PECORINO ETC. AND IF YOU LOVE TRADITIONAL BASIL PESTO, FEEL FREE TO ADD THAT AND OTHER CULINARY HERBS AS DESIRED.
PLACE INGREDIENTS INTO BLENDER AND PULSE UNTIL BLENDED. PLACE INTO JAR & TOP WITH OLIVE OIL TO SEAL. STORE IN THE FRIDGE.