>> 2 cups nipplewort leaves and young stems
>> 3 tbsp fresh squeezed lemon juice
>> 2 tsp garlic powder
>> 1/4 tsp sea salt
>> freshly ground black pepper
>> 1/4 cup organic olive oil
>> 1/4 cup Parmesan cheese
In a food processor, combine lemon juice, garlic, salt, and pepper and pulse for 2 to 4 seconds.
Add the nipplewort and pulse until combined.
With the food processor running, drizzle in the olive oil and pulse until combined. Then add the Parmesan cheese and pulse until thoroughly combined. If desired, add a little more olive oil.
Wild Edibles in Recipe: Nipplewort
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Miscellaneous
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