Wild Greens Pesto

Ingredients

• 1 cup young dandelion leaves, washed and chopped
• 1 cup chickweed, washed and chopped
• 1 cup nettles, blanched and chopped (use gloves to handle raw)
• 1/2 cup fresh basil leaves
• 1/2 cup granted Parmesan cheese
• 1/4 cup pine nuts or walnuts, toasted
• 2 garlic cloves, minced
• 1/2 cup extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Directions

Prepare the Nettles:

• Bring a pot of water to a boil. Using gloves, add the nettles to the boiling water and blanch for about 2 minutes.
• Remove the nettles with a slotted spoon and plunge them into ice water to stop the cooking process.
• Drain and squeeze out excess water, then chop finely.

Toast the Nuts:

• In a dry skillet over medium heat, toast the pine nuts or walnuts until golden brown, stirring frequently. This should take about 3-5 minutes.

Blend the ingredients:

• In a food processor, combine the dandelion leaves, chickweed, blanched nettles, fresh basil, toasted nuts, minced garlic, and Parmesan cheese. Pulse until the mixture is coarsely chopped.
• Add Oil and Lemon Juice
• With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and well combined.
• Add the lemon juice, and blend again to incorporate.

Season:

• Taste the pesto and add salt and pepper to your preference.

Store or Serve:

• Transfer the pesto to a jar or airtight container.
• Store in the refrigerator for up to a week or freeze for longer storage.

Serving Suggestions

• Toss with pasta for a vibrant, nutrient-packed dish.
• spread on toast or sandwiches for a fresh, green flavor.
• Use as a dip for fresh vegetables or as a sauce for grilled meats and fish.