I headed out earlier that morning to gather some ingredients for the wild snack I always provide on my walks. But first I harvested some litter, as every good forager should!
I must confess I’m not one to follow recipes to the letter, often playing fast and loose with substitutes and amounts, adding a little of this, throwing in a dash of that, so I apologize in advance: I’m not the one who will offer you precise recipes or step-by-step directions. Rather, I’ll provide you with suggestions, ballparks and guesstimates that will hopefully inspire you to play with your wild food and try new things using what you have at hand. The good news is, this here internet is full of fabulous people who love to write detailed recipes and I’ll point you in their direction whenever I can!
So for the wild greens pesto, I would suggest taking your favourite pesto recipe and substituting the basil for whatever wild edibles are growing in your backyard. Don’t have a favourite pesto recipe? Try this one!
For this batch, I used about 2 cups of greens, one cup of EVO, a handful of sunflower seeds, three cloves of garlic and the aforementioned healthy dose of Parmesan cheese. I whirred it up in my blender and added S&P to taste. Once I got the final stamp of approval from my head taste-tester it was ready to go.