Wild Weed Pesto
Nutritious and flavorful wild weed pesto can be served over fish, chicken or pasta -- and is amazing with goat cheese to top flatbreads!
Ingredients
- 4 cups assorted wild edible greens
- 1/4 cup blanched slivered almonds 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 weeds.
- In the bowl of a food processor, quickly pulse garlic and almonds to 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 until needed.