Lest you think pesto is only for basil…think again! Lots of wonderful greens make excellent pestos, and so do many different nuts and seeds. Dandelions and black walnuts are both strongly flavored wild edibles, and they combine perfectly in this pesto recipe. Fresh, tender dandelion greens and rich black walnuts liven up pasta, rice, bruschetta, or soups. Read more
Garlic mustard pesto is a forager’s classic. Not only is it delicious, but the plant is so abundant and invasive that you can harvest to your heart’s content. Garlic mustard leaves take the place of both garlic and basil in this pesto recipe. It comes together in a flash and you can use it several ways: tossed with rice or pasta, as a filling for homemade ravioli or tortellini, or as a soup base (as in the French soupe au pistou). Read more
