Wild Food Pesto

Ingredients:

• 3 cups fresh + washed Wild Weeds (Chickweed, Violet leaf, Purple Archangel, Nettle)
  • If using Nettle, you must blanch them first as they have tiny stinging hairs.
  • To blanch fresh Nettles – In large saucepan, over medium high heat, add Nettle leaves and 2-3 Tbsp of water. Stir with a wooden spoon and cook until all leaves have wilted and turned dark green, about 2 minutes. Remove cooked nettle.
• 3 cloves garlic
• 1/2 cup olive oil
• 1 teaspoon salt
• ¼ teaspoon black pepper
• juice from 1/2 lemon
• 1/2 cup pine nuts (toasted)

Directions:

• Place everything for this Wild Weed Pesto (except the olive oil) into a blender or food processor.
• Blend until it turns into a puree, but on the chunky side.
• Slowly add the olive oil.
• Taste and adjust salt if necessary.
• Serve on crackers, pesto pasta, or use as a base for a pizza sauce.