Prep Time: 15 minutes

Cook Time: 0 minutes

Yield: Makes 1 cup.

A tangy pesto that's packed with the wild goodness of garlic mustard, dandelions, stinging nettle & garlic.

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Ingredients

>> Dandelion garnish
>> 3 cups fresh stinging nettles
>> 2 cups fresh garlic mustard
>> 1 garlic clove
>> 1/4 cup walnuts (pieces or nearly crushed)
>> 1/4 cup extra-virgin olive oil
>> Sea salt and freshly ground black pepper
>> Parmesan cheese, finely grated

Instructions

Wearing protective gloves or using tongs add nettles to salted boiling water for 1 to 2 minutes, drain immediately and then place the greens in a bowl of ice water. Cool, strain and squeeze away as much moisture as possible using a clean towel or facecloth.

Chop the nettles and garlic mustard to make about 1 ¼ cups. Place them in a food processor with the garlic clove and walnuts. While pulsing, slowly add the olive oil, 1 tablespoon at a time. Add a little more oil if need be to get the correct consistency. Season to taste with sea salt, pepper and Parmesan cheese.

Garnish with fresh dandelion flower petals and enjoy!

Wild Edibles in Recipe: Dandelion, Garlic Mustard, Stinging Nettle

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Miscellaneous