Wild Greens Pesto

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

condimentsAlexandra Hudsonwild greens, pesto, spicyComment