The Garden Forager’s Pesto Sauce
I've been noticing Stephanie Wiedenhoeft's beautiful posts about her organic permaculture garden--which she created from a typical suburban lawn--for some time now. And when she shared this rustic pesto made with herbs she foraged from her backyard, I simply had to ask her for the recipe. More of a guideline than an exact formula, this freestyle mix of on-hand ingredients will surely satisfy your taste for something a little wild.
From Stephanie:
Here is what I advise: Use as many local and organic ingredients as possible. You can’t get more local than your own yard!
Ingredients
For each person eating you add:
a handful of greens
a handful of nuts or seeds
a sprig or a leaf of each desired herb
a drizzle of olive oil or a nut or seed oil (pumpkin seed oil, sunflower, safflower, avocado, walnut...)
cheese (I prefer grating up some Parmesan)
an acid liquid (I prefer orange juice or lemon juice)
Utensils
Blender
Wooden spoon
Spatula
Directions
For the greens: If you have an organic lawn and garden like I do, you can eat your yard! Here are some ideas (Remove woody or stringy stems and veins):
Dandelion greens
Clover leaves
violet greens
wood sorrel
amaranth greens
dock, bloody dock
baby Maple leaves
tiger lily buds (sliced)
blanched and cooled nettle leaves
sedum leaves.
You may have different options depending on where you live and what you have growing. Do your research and learn to recognize your weeds. I always say, “a weed is an herb we haven’t met yet!” Experiment with these greens in salads, too, to familiarize yourself with their flavor and bitterness.
You can add whatever you like to your pesto. Maybe you want some garlic and chives. Maybe you want some hot pepper and ginger. Maybe you want to keep it simple and start with basil and kale as your greens. Go for it!
Put all ingredients in a blender or food processor and blend until smooth. A few pieces or chunks aren’t going to kill anyone. The idea is that between the oil and juice there is enough liquid to blend all the ingredients until smooth. The oils are really important for helping you digest those greens and carbs, FYI.
Just don’t overdo it and make soup. It should hold its own on a form and not drop through.
When you serve this pesto do so at room temperature, don’t heat it or you will kill all those good nutrients.
Try your pesto with:
warm cheese stuffed ravioli with fresh tomato slices
linguini with figs, raspberry balsamic vinegar and goat cheese
bow tie pasta with mozzarella and butternut squash
pheasant back mushrooms
egg noodles, and green peppers
The sky and your imagination are the limit! Go WILD and eat your yard for dinner tonight.
Guest contributer Stephanie Wiedenhoeft is an avid organic gardener, currently converting her half acre urban lot into a food forest. She is enjoying experimenting with Permaculture, Hugelkultur, Raised Beds, Lasagna Layering, and co-planting. Her yard is certified with the National Wildlife Federation as a wildlife habitat and she has plans to build a greenhouse, a natural pool, and to incorporate domestic animals into her efforts. The wild flora and fauna are already happy with her efforts just two years in.