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Pesto

Vegan Wild Edible Pesto

Serving: 1 Quart (20 serving) 

Ingredients

  • 6 cups lamsquarter no stem 
  • 1 cup bed straw 
  • 1/2 cup chickweed 
  • 1 cup soaked raw cashew
    • soak cashew 2 hours in hot water
  • 5 cups extra virgin olive oil 
  • 1/4 cup white miso 
  • 1/2 fresh lemon juice 
  • 1 tsp salt 
  • 7 cloves garlic 

Directions

  1. Wash all wild edible greens. 
  2. In food processor add garlic, greens, miso, lemon juice, and cashew gradually adding olive oil and pulse it until smooth with a little bit texture from cashew and garlic. 
  3. If the pesto look like thick paste adding more olive oil and squish of lemon juice will help the texture and color. Add salt to taste. 
  4. Serve for snack with baguette or cracker.
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