Herbal PEsto

Mother Nature is very good at growing seasonal foods packed with the nutrients our bodies need at that specific time of year. Take springtime herbs, for example; they are rich in nutrients and minerals, which is especially important as we emerge from the winter season when many people can be lacking in these essential components.

This is why I love working with edible plants growing around me during the season. These plants are naturally aligned with our bodies' and the earth's needs at that time, showing just how interconnected we are. Not only are these herbs incredibly beneficial for our health, but they also boast delicious flavors. Once you whip up your first batch of wild herb pesto, you'll be inspired to explore even more creative herbal culinary possibilities!

Recipe:

Ingredients:

• Nettle (3 parts)

• 3 cornered leeks (2 parts)

• Miners lettuce (1 parts)

• olive oil 4-8oz

• Head of garlic

• Juice of a whole lemon

• salt + pepper + herbs

• Nuts! (pine, walnut,cashew)

• optional: Hard Cheese

Collect + clean all herbs. Blanch nettles to remove stingy guys add all greens + olive oil to blender or food processor Blend THOROUGHLY. Add the good stuff - salt pepper, garlic, lemon, seasoning of choice El fin! I like to put mine in the fridge to cool before using it as a dip or add it directly to pasta, polenta, pizza, toast honestly the possibility’s are endless!

These ingredients are most readily available during spring so add any tender herbs of the season or what’s growing around you at the time. Optional herbs to include; garlic scapes, basil, chives, lemongrass, thyme, parsley, chickweed, purslane or whatever’s growing around you!