Foraged Spring Pesto

We work hard to control invasive species on the land, so when possible we harvest them to use in this pesto. Many invasive species are delicious and highly nutrient dense as well. Wild garlic is also known as field garlic or crow garlic. Garlic mustard is a spring time favorite as well, when the leaves are young and spicy. We have an abundant ramp patch which we harvest very selectively from, taking few leaves each year. We change up our pesto regularly to incorporate what we see in abundance!

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Pesto

Ingredients:​

4 Cups of Foraged Herbs, including:

  - Wild Basil

  - Wild Garlic 

  - Ramps

  - Dead Nettle

  - Garlic Mustard

  - Dandelions

1 Cup Sunflower Seeds, Pumpkin Seeds, or Pine Nuts​

1 Cup Extra Virgin Olive Oil

2 Tsp. Salt

Squeeze of Lemon Juice, ~1 T.

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Process​

1. Wash and dry all herbs thoroughly. ​

2. Add all ingredients into a blender and pulse on medium speed until a smooth thick pesto emerges. Adjust seasoning with extra salt or lemon as desired. 

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3. Spoon all pesto into glass jars, leaving around 1/2" of headspace and freeze as quickly as possible to preserve the freshness and deliciousness of Spring. A 4-6oz jar usually is sufficient for us to make a meal for two, but we also freeze in larger formats for bigger events or if we plan to eat pesto multiple times in one week. Thaw in refrigerator overnight before use.