Monday, April 30, 2012

Wild Greens Pesto

We had great weather for yesterday's Food as Medicine class. And so, under sunny skies we munched on the edible and tonic garden weeds. So many folks from the class requested the wild greens pesto recipe, I decided to put it up on the blog for all to see...

Wild Greens Pesto

1/2 cup walnuts
2 large handfuls wild greens 
(I usually use garlic mustard, nettles, and chickweed)
1/4 cup nutritional yeast
1 clove garlic1/4 tsp salt
3 tbls olive oil

Place all ingredients in a food processor except the olive oil. Add oil one tablespoon at a time while processing. Continue processing for about three minutes. 

This is a great way to eat raw nettles without the sting. Enjoy!

1 comment:

  1. Wow, what a great idea, Love it! Now thinking of where to go harvesting the geens!