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Wild Greens Pesto

From Linda Conroy of
This is one of my favorite things to make throughout the year with seasonal greens. The first greens of the year that I begin incorporating into this versatile condiment is watercress, which is often followed by wild onions and then ramps/wild leeks. They all make a delicious spicy pesto. Throughout the year, whatever green is available can be incorporated into this delicious sauce/condiment.
~2 cups wild greens (if you do not have wild greens, arugula, mustard or one of your other favorite greens can be used).
~1 1/2 cups olive oil
~3 cloves garlic (or to taste)
~salt (a large pinch or to taste)
~Grated Cheese to taste (optional)
~Nuts a large handful of nuts, or more to taste (optional)
Combine all of the ingredients except the olive oil in a blender or food processor. Start blending and add the olive oil slowly-checking for the consistency that you prefer. If you have the option drizzle the olive oil as you blend. Pesto can be eaten fresh and/or frozen for later use. Enjoy!
Other suggested greens: are nettle, chickweed, dandelion and sorrel.

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