Wild & delicious!
This is one of my favorite things to make throughout the year with seasonal greens. The first greens of the year that I begin incorporating into this versatile condiment is watercress, which is often followed by wild onions and then ramps/wild leeks. They all make a delicious spicy pesto. Throughout the year, whatever green is available can be incorporated into this delicious sauce/condiment.
Wild Greens Pesto Recipe
2 cups wild greens (if you do not have wild greens, arugula, mustard or one of your other favorite greens can be used).
1 1/2 cups olive oil
3 cloves garlic (or to taste)
salt (a large pinch or to taste)
Grated Cheese to taste (optional)
Nuts a large handful of nuts, or more to taste (optional)
Combine all of the ingredients except the olive oil in a blender or food processor. Start blending and add the olive oil slowly-checking for the consistency that you prefer. If you have the option drizzle the olive oil as you blend. Pesto can be eaten fresh and/or frozen for later use. Enjoy!
Other suggested greens to make pesto:
Nettle
Chickweed
Dandelion
Sorrel