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This is the second year in a row I've made pesto from the wild greens in my garden! I have compiled a more thorough blog entry with pictures on my website (link below) but I thought I'd leave this here for the forum :) I love this recipe because it is Cheap as Hell: your only expense will be the oil, and the nuts, so, depending on how you purchase, you're looking at as low as $1.50 or so for a nice pot of super-nutritious fresh raw sauce. Chives are a Mars herb, very good for digestion and detox. Obviously if you have onion or garlic sensitivity, be careful with this. In the fridge it lasts forever. I kept my Garlic Mustard pesto from last year for about 3/4 of a year in a jar that way, and it was just fine. The oil preserves it. It also mellows it out, so let it sit for a day if you want a less intense flavor. A quantity of Wild Chives Olive Oil Nuts or seeds, a handful (I used Almonds, but, whatever you have is fine) A dash of Salt lemon rind or juice, optional, but is nice! A bit of water Blend Chives and Oil together. Start with about half of what you think you need and add. It won't blend thoroughly until there's enough. But, don't go overboard. It'll look slimy, but that'll change when we add the water. Add the nuts first, and whatever seasonings. Then, add water a tablespoon or two at a time. It'll emulsify/homogenize, and the texture and viscosity will change. Get it to the consistency that you like, and there you go!!! Pour into a sealable container. You can also make this with Jack-By-The-Hedge or Garlic Mustard, which is a Mercury herb according to Elisabeth Brooke, but IMO is Martian also, because it has a nice spiciness to it. Or, Dandelion Greens, which some say is of the Sun (well, look at the flower), but Brooke says is of Jupiter. Well, either way, use whatever grows near you, because if it's appearing in your garden, chances are it wants to work with you! https://bendingbackward.wordpress.com/2020/03/31/frugal-house-recipes-spring-cleaning-vegan-pesto/