Wild Greens Pesto

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It’s the most wonderful time ... for pesto !

Ooh la la, the besto.

Pop the following in a food processor and whirl for a few minutes till it’s as creamy as you want:

1 gallon lightly packed spring greens, including any/all of the following: Arugula, watercress, yarrow, rosemary, mugwort, mustard, lemon balm, parsley, celery, calendula, nasturtium, wild spring onion, marjoram, sage, thyme

1 cup olive oil

4-8 cloves garlic

2 cups toasted nuts (pecans, walnuts, almonds)

1 cup toasted seeds (sunflower, pumpkin)

1/2-1 cup fresh goat whey or sauerkraut juice (lower the amount of salt if yoi use kraut juice) for creaminess and fermentation aide

1 teaspoon smoked salt

1 t black peppercorns, whole

Juice of two medium lemons

1/4 c preserved lemons

Season to taste!

Enjoy on and in everything savory

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