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
- Wash all wild edible greens.
- 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.
- 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.
- Serve for snack with baguette or cracker.