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
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.
Slowly add in olive oil and water. You may need more or less water depending on texture and preference.
Blend, pausing to scrapes sides before blending again to fully incorporate all ingredients.