• 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)


  • 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.


About me
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Hello! My name is Stephanie Hein

I am a Plant Extrovert, Farmer, Herbalist, Teacher, Wild Wombyn, Mother and Daughter.

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