Wild Greens Pesto

I love to eat my weeds. And one of my favorite weeds is Lamb’s Quarters (Chenopodium album), aka quelites, wild spinach, or fat hen/poulet gras. I let Lamb’s Quarters go to seed all over my garden. Then I graze the delicious greens all spring and summer.

Lamb's Quarters grow all throughout our gardens

I eat them raw, steamed, sauteed, in omelets, tacos, stews, salads -every which way but dessert. Favorite recipes are in tacos (fresh local tortillas filled with quelites, goat cheese, avocado and homemade chile relish. mmmm.) or pasta or salad. I eat a lot of Lamb’s Quarters.

They’re related to quinoa and chard, and you can eat the millions of seeds that form if you let them, but I leave those for the birds which will snack on them all winter and early spring. They’re more nutritious than spinach and will grow all by themselves. Here is a recipe for a mild wild greens pesto using lamb’s quarters. This is another kitchen sink recipe, using what I had in the garden and in the pantry.

I used Lamb's Quarters, Garlic Scapes and Wild Arugula in this Pesto.

Wild Greens Pesto (makes a good 2 cups worth)

4 cups packed lamb’s quarters (about 6oz)
15 garlic scapes (about 3 ounces)
1 cup loosely packed perennial arugula or wild mustard greens or basil or other spicy herbs (about an ounce)
1/2 cup olive oil
1 cup nuts, finely chopped (pine nuts or walnuts are favorites)
1 cup parmesan, grated (I used a zester. A grater will use more cheese per cup.)
juice of half a lemon, optional
salt as needed

Blend nuts in food processor. Remove to a bowl. Add all ingredients and blend until pureed. Adjust seasoning as desired, adding more cheese or garlic or lemon juice or salt. This is a mild pesto, the spiciness will depend on the arugula, scapes or other spicy wild herbs. Serve with goat cheese and freshly baked bread or use in pasta or as a condiment to a milder soup. This freezes well and is a great way to store fresh wild greens for later use. Enjoy! – Jen

This entry was posted in Recipes and tagged , , . Bookmark the permalink.

2 Responses to Wild Greens Pesto

  1. Pingback: In the Kitchen: Linguine with Wild Greens Pesto, Lambs Quarters and Fresh Mozzarella « Sunstone Herb Farm

  2. elena says:

    thanks for getting me to eat my weeds

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s