Wild Food Pesto

Most of us are now full steem ahead with Spring in the northern hemisphere and so I feel inspired to share with your curious + brilliant minds the abundant nurturing food sources available in our lawns, ditches, and forests that pop up on the brink of warmer days.

This delicious dip stimulates our digestive and lymphatic systems, acts as an antidote to seasonal allergies, and rejuvenates our metabolism after the heavy foods and slow movement of those long, dark, and cold Winter nights.

A seasonal favorite in my home, I branched out and made this batch with kids in our community. They wild harvested the ingredients, learning about each plant's nutrition and identification along the way, cleaned and processed the plants, then devoured it! Be sure to never forage wild foods within 50 feet of a road due to lead content from vehicle exhaust.

Here are the gems we found to throw in our mixer (scroll down for recipe):

Stinging Nettles - mineral rich, blood building adaptogen due to high iron content, protein source, Vitamins A + K powerhouse, anti-inflammatory, and seasonal allergy warrior due to it's natural anti-histamine properties. Wear gloves when you harvest this powerful plant or pinch the leaves firmly underneath as you pluck them as the tiny hairs lining this plant do sting like fire ants!

Chickweed - high in chlorophyll, calcium, magnesium, manganese, zinc, and vitamins C, A, and B factors, such as folic acid and riboflavin and super tasty with it's tender texture and juicy sweet green leaves

Dandelion - natural diuretic, bitter that aids in digestion, high in Vitamin K

![dandelion.jpg]
()

Violet - a handful of violet leaves has more Vitamin C than an orange! And the flowers are a crisp, nectar rich treat.

Purple Dead Nettle (also fondly and often referred to as Archangel) - packed with anti-oxidants, Vitamin C, fiber, and iron

Recipe:

1 cup Nettle Leaves

1 cup Chickweed, before flowering stage

1/2 cup Dandelion leaves and flowers

1/2 cup Violet leaves and flowers

1/4 cup Purple Dead Nettle

2/3 cup organic extra virgin olive oil

1/2 cup nuts (we used walnuts)

2 cloves of garlic

1/4 cup parmesan (optional)

Blend together in food processor until texture is smooth.

Dip or toss with pasta and delight in nature's gift!!

I would love to know if any of you can identify these plant species in your neck of the woods and who loves to pamper their palettes with wild foods! Ditches are the reservoirs of our future....eat more weeds :)