We love pesto, especially wild greens pesto. It’s such a versatile way to add some wild nutrition to a variety of dishes, and it can stand alone as a dip or spread.
We adapted this recipe from HappyKitchen.com.
1 cup packed fresh basil leaf
1 cup Spanish Needles greens
2 cloves garlic
1/2 cup raw pepitas (pumpkin seeds)
1/2 cup macadamia nuts
1/4 cup lemon juice
2 tablespoons extra virgin olive oil
1/4 teaspoon salt or to taste
1/8 teaspoon pepper
3 tablespoons water to thin
2 tablespoons nutritional yeast
1/4 cup parsley (optional)
Add basil, Spanish Needle greens, garlic, pepitas, mac nuts, lemon juice, salt, pepper, and yeast to blender or food processor. Blend.