Wild Weed Pesto
The spring is a delicious time in the wild garden, with numerous spring weeds to enjoy. One of my favorite recipes is making wild weed pesto. Feel free to use whatever you have available in terms of fresh, edible weeds such as amaranth greens, chickweed, dandelion, lamb’s quarters, mallow, miner’s lettuce, purslane, native nettles, plantain and yellow dock.
WILD WEED PESTO
4 cups Nettles (Urtica dioica), Chickweed (Stellaria media) or other edible weed
3 garlic cloves
1/2 cup organic olive oil or non-gmo vegetable oil
1/4 cup local nuts, such as native pine nuts or black walnuts
Add ingredients to blender and mix until smooth.