Posted by Bonnie Rogers on 4/21/2013 to Healthy Recipes
Garlic mustard, dandelion, and nettles are they a pest in your garden?
You can go from Pest to Pesto and have an amazing nutritious meal. We’re going to make pesto from garlic mustard, dandelion and nettles.
Garlic mustard is a garden pest. It is an invasive species that crowds out native plants. It grows wild, is a perennial and spreads like crazy. But, if you are going to pull it in your yard, why not eat it? Did you know that garlic mustard has one of the highest nutritional values of any green leafy vegetable? Its high is vitamin A, beta carotene, zinc, manganese and fiber. It tastes like a cross between garlic and mustard. Add it to your salads, sautés, soups and more.
Dandelions, those wonderful “weeds” that are fabulous for your body. They are loaded with calcium, iron, filled with protein and loaded with minerals. Dandelion both helps your body become nourished and at the same time helps it detoxify. As our livers need to cleanse in the spring, dandelion sure comes in handy as an amazing helper.
And finally nettles, also known as stinging nettles.
Nettles is a powerhouse of nutrition. Early spring nettles is like a bottle of minerals packed into each bite. Nettles are filled with calcium, magnesium, iron and so much more. They are astringent, anti-inflammatory and diuretic. Nettles will support your liver, your kidneys, help with allergic histamine reactions and give you loads of energy. They are one of my favorite herbs.
Today I went into my yard and picked some greens and made an amazing vegan pesto that you will love. ( If you eat dairy you can add cheese into it) I just enjoyed a plate of gluten free pasta covered with this pesto and it was just delicious.
Wild Greens Pesto
Garlic mustard, Dandelion, Nettles 1 cup cooked nettles big handful of dandelion greens big handful of garlic mustard greens ¼ cup toasted pine nuts (you can use walnuts or hazelnuts) ½ cup olive oil 2 garlic cloves sea salt to taste nutritional yeast to taste ( I used approx. 2 T) (if you eat dairy – add ¼ - ½ cup parmesan cheese)
Start by blanching the nettles – boil a pot of water, drop the nettles in the water and boil for approx. 5 minutes (this will take the sting out of the nettles – nettles have little hairs on them that are formic acid – when you boil or dry the nettles it neutralizes it so that it won’t sting you)Take the rest of the ingredients and put them in a food processor – process till it’s the consistency that you want. Add the salt and nutritional yeast to taste.
I’ve never had pesto. Maybe nows the time to try it! Looks like a great recipe:)
Bonnie, I am so thrilled to find you and excited about this recipe! I love to forage and to eat wild foods. I have dandelion and nettles coming up at our place already, but I’m unsure about the mustard greens—do you know if they grow in Eastern Nebraska?
I am definitely going to try this since my yard is essentially dandelions these days! Thanks for the recipe!
What an absolutely wonderful idea & post, Bonnie. I’m a little outdoors’ challenged (from childhood), but I love eating fresh produce. And if these items can be found [fairly] pesticide-free, this sounds like a delicious & nutritious recipe. Thanks for sharing!
On your article about making dandelion oil: Can I use that oil as I would use olive oil? xx E
What an awesome idea. I have made pesto with spinach before and that turned out good. I will try this recipe this week.