Wild Pesto

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May 1, 2016


Traditionally, Pesto is made with basil, garlic, olive oil and pine nuts. But you can go much more creative than this, you can even go WILD and use all sorts of weeds. That's what I did today - weedy pesto. Here's the recipe with half basil and half weeds, weeds from your garden or any other safe and clean place. The picture is of the weeds I was using today. Weeds are so full of important health giving nutrients and taste much better than you might think.

  • Prep: 15 min
  • 15 min

    15 min

  • Yields: 2 cups


2 cups Basil leaves, washed and loosely packed

2-3 cups Weeds and herbs, i.e. dandelion, plantain, borage leaves, comfrey, puha, chickweed, nasturtium, gotu kola, parsley, coriander ... any other edible weeds

5 Gloves of garlic, crushed

1/2 cup or more, Olive oil

1/2 tsp Himalayan Salt

1/2 cup (or more) Nuts or seed. Any nuts or seeds that you have at home will do. Macadamia tastes great, walnuts fantastic, pumpkin seeds, sunflower seeds ...


Put all ingredients in your blender and blend to desired consistency. Add more oil if too thick and taste if more salt or garlic is needed. Enjoy! Keeps well in fridge for around one week, or can be frozen for many months. If you freeze your pesto, then don't fill the jars to the very top. Leave some air space and just loosely put the lid on top. Once frozen screw the lid firmly on the jar.